6 pieces veal, cut thin
6 slices prosciutto, thinly sliced
6 slices Mozzarella cheese
1 tbsp. oil
1 tbsp. butter
1/2 c. cooking sherry or white wine
1 clove garlic

Wrap veal around prosciutto and secure with skewers. In hot oil and butter in skillet brown each veal bird; add a clove of garlic and brown until golden; add sherry.

Simmer over very low heat for 5 minutes, covered, turning occasionally, adding water if needed. Can be served with rice.