4 feuille de brik
4 ounces melted butter
8 slices prosciutto de Parma
8 slices provolone cheese
1 russet potato
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 cup butter, room temperature
6 tablespoons extra-virgin olive oil
4 (6-ounce) pieces veal tenderloin
8 ounces veal stock
2 tablespoons chiffonade sage
8 tablespoons red wine vinegar
2 cups raw spinach
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