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Veal Collops


Scottish Veal Collops


4 pieces Thin veal meat slices
2 tbsp. Butter
2 cup Stock
1 l Lemon peel and grated
pinch Mace
6 tbsp. Wine
Beurre manié it is made of nut of butter rolled in flour
6 pieces Pickled oysters
or 6 pieces Pickled mushrooms
2 Egg yolks
2 tbsp. Milk cream
some Salt to taste
pinch Nutmeg


Pound veal meat slices well.

In medium heat melt butter in skillet, then brown veal slices.

Add the stock, lemon peel, mace, wine and simmer gently for 20 minutes.

Thicken with beurre manié then add oysters or mushrooms.

Beat the egg yolk with the cream, salt and nutmeg.

Stir in, heat up, but do not re boil.

Serve 4 people



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Last modified: May 26, 2003