piece of seasoned veal put a piece
of raw ham and then a piece of
Gruyère cheese. Roll and tie with
string. Roll in egg and
breadcrumbs, fry in butter until
golden. When cooked, the Gruyère
cheese should be just melting.
Remove the string and serve each
one on a slice of fried bread.
NORMAN’S RECIPE
Thin escalopes of veal, raw ham or
prosciutto, fresh sage leaves, fresh
tomato sauce, flour, butter.
On each piece of seasoned veal
place a slice of raw ham the same
size, and then 1 leaf of sage. Roll