Scotch Collops

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Posting for zwt6. Source: http://www.rampantscotland.com/recipes/blrecipe_collop.htm according to website 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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Steps

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Trim off any fat and beat the escalopes , then roll them in seasoned flour.

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Heat the butter in a pan and when it is foaming , brown the escalopes thoroughly on both sides.

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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.

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Put the veal onto a warmed dish.

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Beat the egg yolk with the cream and stir into the pan juices.

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Reheat , stirring well - but do not reboil.

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Pour over the veal and serve.

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Ingredients

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veal escalopes, butter, lemon, white wine, chicken, cream, egg yolk, ground mace, salt and pepper, seasoned flour