Pound the escalopes out thinly. Trim the slices of ham to about the same size. Sprinkle each escalope with a small pinch of salt. Lay a sage leaf on top and cover with a slice of ham. Secure each sandwich with a short toothpick. Heat 3 tbsp of butter in a pan until foaming, and saute the escalopes briskly on both sides for 6 to 8 minutes, or until cooked and golden. Transfer the escalopes to a heated serving platter. Add the wine or Marsala to the buttery juices in the pan and bring to a boil scraping the bottom of the pan with a spoon. Stir in 2 tbsp of butter and spoon the sauce over the escalopes. Serve immediately.{$7e}(Original recipe for 4)
