2 lbs. veal round, cut 1/4 inch thick
4 oz. ham, finely chopped (1 c.)
2 tbsp. finely chopped shallots
1 clove garlic, minced
1/2 tsp. dried rosemary, crushed
2 tbsp. clarified butter
1 c. white wine
2 c. chicken broth
1 tbsp. cornstarch
2 tbsp. cold water
Minced parsley

Cut veal into 16 even-sized pieces. Pound each piece to 1/8 inch thickness. Sprinkle with salt and pepper. Combine ham, shallots, garlic and rosemary; top each veal slice with about 1 tablespoon of the mixture.

Roll veal around filling and fasten with toothpicks. Melt butter in a large fry pan over medium heat, add veal rolls and brown quickly. Add chicken broth; cover and simmer 20 minutes. Remove veal birds to a warm platter.