Scotch Collops recipe
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Scotch Collops

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Servings: 2 servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients


Preparation

Pound veal slices well. Melt butter in skillet, brown veal slices. Add stock, lemon peel, mace, wine; simmer gently for 20 minutes. Thicken with beurre mani?; add oysters or mushrooms. Beat egg yolk with cream, salt, nutmeg. Stir in, heat up, but do not reboil. Converted by MC_Buster. NOTES : A recipe dating from 1783, but just as good as when it was first set down on paper. The idea that cooking from past centuries was primitive is widespread but totally erroneous, especially as fresh ingredients were fresh, not battery-reared or chemically-treated. Converted by MM_Buster v2.0l.


Cuisine: Uncategorized Main Ingredient:

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