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Milanese Stuffed Veal Rolls

1 and 1/2 lbs of veal cutlets
2 skinned pork  sausages
6 diced chicken livers
1/2 cup chopped parsley
1/4 cup dried sage
1 large finely chopped garlic clove
1 egg yolk
1/4 cup grated Parmesan cheese
bacon strips
flour
1 cup chopped scallions
2 cups sliced mushrooms
Olive oil
Salt and Pepper
toothpicks
1 and 1/2 hearty red wine (cabernet sauvignon, merlot or
burgundy)

Carefully, flatten the veal cutlet slices.
Try to make them about 3x4 inches.

Combine the sausage, chicken livers, garlic, parsley, sage,
egg yolk and Parmesan cheese. Mix well.

Spread the above mixture onto the veal cutlets. Wrap a
strip of bacon around the cutlet and secure using 1 or
2 toothpicks. Put aside any leftover mixture.

The rolls may be placed on a plate and refrigerated 
for 1 to 2 hours. This will help the seasonings
permeate throughout the rolls.

When ready to cook dip each of the rolls into the flour.
In a large frying pan, heat the olive oil and carefully
place the floured veal rolls. Be sure that the rolls do not
immediately stick to the bottom of the frying pan. Cover and
let the rolls brown, occasionally moving them. Keep
the heat low to moderate.

After about 10 minutes, carefully turn the rolls over. Add
the mushrooms, scallions, red wine and any remaining stuffing.
Cover and simmer for about 10 minutes.

Separate the liquid from the rolls. Serve with pasta, risotto
or polenta. Use the liquid as a sauce.