Scotch Collops RecipeOrigin: Scottish Period: Traditional |
IngredientsThis is a recipe from the 'auld alliance' of France and Scotland. Indeed, the word collop is derived from the French escalope.
4 veal escalopes 
Scotch Collops Preparation:Method:Trim the escalopes then beat them flat and dredge in the seasoned flour. Heat the butter in a pan and when it begins to foam add the escalopes and brown on both sides. Add the lemon zest and mace and pour the wine and stock over the top. Simmer gently for 20 minutes (or until the meat is tender). Place the veal on a warmed dish, beat the egg yolk with the cream and stir into the pan juices. Re-heat, stirring well, then pour over the veal and serve immediately. |
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Other recipes with veal as a primary ingredient Stuffed Veal Chops Vitellina fricta Tartlettes/Tartletes In Vitulinam Elixam Veal in Lettuce Leaves Veal Chops Valentino Veal Suprême Veal-stuffed Parasol Mushrooms Stewed Veal Steaks Veal Meatballs in Tomato Sauce Kalbfleisch Fricassee Noisettes de veau à l'Italienne Veal with Red Peppercorn Sauce Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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