Scottish Collops Recipe

Name: Scottish Collops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 veal escalopes, each weighing approx. 4 to 6 oz; 1 1/2 ounces butter; 1 small onion, chopped; 6 fluid ounces dry white 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; Garnish; crisp roll (bacon flavour, if you can find them); fried button mushroom; lemon twist; parsley sprig

Servings: persons

4 veal escalopes, each weighing approx. 4 to 6 oz
1 1/2 ounces butter
1 small onion, chopped
6 fluid ounces dry white 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
Garnish
crisp roll (bacon flavour, if you can find them)
fried button mushroom
lemon twist
parsley sprig

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.

675

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 veal escalopes, each weighing approx. 4 to 6 oz, 1 1/2 ounces butter, 1 small onion, chopped, 6 fluid ounces dry white wine, and more.

Yes, Scottish Collops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scottish Collops

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