Title: Saltimbocca #2
 Categories: Italian, Meats
      Yield: 6 Servings
 
      2 lb Veal cutlets, very thinly
           Sliced
      2 ts Bon Appetit
    1/4 ts Black pepper
    1/2 ts Rubbed sage
    1/8 ts MSG
    1/2 lb Prosciutto, sliced thin
      6 tb Sweet butter
    1/2 ts Beef flavor base
    1/4 c  Hot water
      2 tb Dry white wine
 
  Cut veal into serving-size pieces.  Sprinkle with mixture of Bon
  Appetit, pepper, sage and MSG.  Place a slice of prosciutto on each
  piece of veal; fasten with a toothpick or small skewer. Melt 4
  tablespoons of the butter in large skillet.  Saute meat 2 to 3
  minutes on each side, ending with the prosciutto side up. remove to
  hot platter. To the drippings in skillet, add beef flavor base, water
  and the remaining butter, stirring to mix well. Heat until butter is
  melted, then add wine and simmer 2 to 3 minutes. Spoon sauce over
  meat. Serve immediately with sauteed mushrooms and zucchini. You will
  find this recipe good for the chafing dish.