Scottish Collops Recipes

Steps:

• Flatten each escalope between 2 sheets of greaseproof paper with a rolling pin or meat mallet.
• Melt 1 oz.
• of the butter in a large frying pan, add the escalopes and cook for 2 minutes on each side.
• Transfer to a serving plate and keep hot.
• Add the onion to the pan and cook for about 3 minutes, stirring frequently, until softened.
• Stir in the wine and boil until almost evaporated.
• Stir in the stock, mushroom ketchup and lemon juice.
• Bring to the boil and simmer until the liquid has been reduced by about 50%.
• Work the flour into the remaining butter, then gradually whisk into the stock to thicken slightly.
• Stir in the mace.
• Arrange the collops, overlapping each other, on the serving dish and spoon some sauce down the centre.
• Garnish with crisp rolls, mushrooms, lemon twists and parsley.
• Serve remaining sauce separately.

Steps:

• 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.