Free Recipe Scotch Collops
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Scotch Collops Recipe
1 Thin veal slices from calf
-thigh
1 tb Butter
1/2 pt Stock
Peel of 1/2 lemon; grated
1 pn Mace
3 tb Wine
Beurre mani‚; (nut of butter
; rolled in flour)
6 Pickled oysters or 6 pickled
-mushrooms
1 Egg yolk
1 tb Cream
Salt to taste
1 pn Nutmeg
Scotch Collops Preparation
Pound veal slices well. Melt butter in skillet, brown veal slices. Add stock, lemon peel, mace, wine; simmer gently for 20 minutes. Thicken with beurre mani‚; add oysters or mushrooms. Beat egg yolk with cream, salt, nutmeg. Stir in, heat up, but do not reboil. Converted by MC_Buster. NOTES : A recipe dating from 1783, but just as good as when it was first set down on paper. The idea that cooking from past centuries was primitive is widespread but totally erroneous, especially as fresh ingredients were fresh, not battery-reared or chemically-treated. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 2
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