Saltimbocca

Main

Ingredients

as needed	veal, sliced thin into scallops
to taste	sage
1 piece per scallop	ham
as needed	butter
splash	Chablis or lemon
3-4 chunks	cold butter
to taste	parsley

Method

Slice veal thin into scallops.
Sprinkle with sage and put a piece of ham on top; fasten with a toothpick.
Sauté in very hot butter, ham side up. Do not turn.
Remove the veal.
Deglaze the pan with Chablis or lemon.
Remove from the heat; swirl in 3 to 4 cold chunks of butter for the sauce. Add parsley.

Notes

Starred in the notebook.

As written in 1982

* Saltem-Bocca
Thin veal sliced in "scallops" thin pieces
sprinkle with sage
put piece of ham on top.
toothpick ham to meat.
Sautae in very hot butter
and do not turn (ham up)
Move veal.
(Deglaze pan with chablis or lemon
Remove from fire
Add 3-4 cold chunks butter
to pan for sauce, parsely