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| Scotch Collop |
| ingredients: |
4
slices of veal escalopes
3 ounces (90g or ¾ stick)
butter
Half lemon peel, finely grated
3 tablespoons white wine
3 tablespoons chicken or veal
stock
2 tablespoons cream
1 egg yolk
Pinch of ground mace
Salt and pepper to taste
A little seasoned flour |
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| method: |
Trim off any fat and beat the escalopes, then roll them in seasoned flour.
Heat the butter in a pan and
when it is foaming, brown the
escalopes thoroughly on both
sides. Add the lemon rind and
mace and pour the wine and stock
over the escalopes and simmer
gently for about 20 minutes
or until the meat is tender.
Put the veal onto a warmed dish.
Beat the egg yolk with the cream
and stir into the pan juices.
Reheat, stirring well - but
do not reboil. Pour over the
veal and serve.
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| The
word collop comes from the French "escalope"
and is dish which has been cooked in
Scotland for a long time - this recipe
is based on one which was published
in the 18th century. |
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