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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