Scottish Collops

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 veal escalopes, each weighing approx. 4 to 6 oz
• 1 1/2 ounces butter
• 1 small onion, chopped
• 6 fluid ounces dry wine
• 14 fluid ounces veal stock or 14 fluid ounces chicken stock
• 1 medium finely minced mushroom
• 2 teaspoons ketchup, mixed with the mushroom
• 1 tablespoon lemon juice
• 2 teaspoons plain flour
• 1 pinch ground mace
• crisp roll (bacon flavour, if you can find them)
• fried button mushroom
• lemon twist
• parsley sprig

Recipe

• 1 flatten each escalope between 2 sheets of greaseproof paper with a rolling pin or meat mallet.
• 2 melt 1 oz.
• 3 of the butter in a large frying pan, add the escalopes and cook for 2 minutes on each side.
• 4 transfer to a serving plate and keep hot.
• 5 add the onion to the pan and cook for about 3 minutes, stirring frequently, until softened.
• 6 stir in the wine and boil until almost evaporated.
• 7 stir in the stock, mushroom ketchup and lemon juice.
• 8 bring to the boil and simmer until the liquid has been reduced by about 50%.
• 9 work the flour into the remaining butter, then gradually whisk into the stock to thicken slightly.
• 10 stir in the mace.
• 11 arrange the collops, overlapping each other, on the serving dish and spoon some sauce down the centre.
• 12 garnish with crisp rolls, mushrooms, lemon twists and parsley.
• 13 serve remaining sauce separately.