Scottish Veal Collops
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.
Send mail to email@example.com with
questions or comments about this web site.