Best Minced Collops Recipes

Scottish Collops image

Provided by Millereg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

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
crisp roll (bacon flavour, if you can find them)
fried button mushroom
lemon twist
parsley sprig

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.

Scotch Collops image

Provided by Queen Dana

Categories Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices veal escalopes
3 ounces butter
1/2 lemon, peel of finely grated
3 tablespoons white wine
3 tablespoons chicken or 3 tablespoons veal stock
2 tablespoons cream
1 egg yolk
1 pinch ground mace
salt and pepper
seasoned flour, enough to coat veal

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.