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Scotch Collop Recipe

Ingredients

How to make it

  • 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 tenderPut 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.

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  • sitbynellie 13 years ago
    Nice recipe! Thanks for posting!
    (I like your avatar - I'm from Scotland too)
    Susan
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The Cook

angelarmck Scotland, Uk

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