• Prep Time:
  • Cooking Time:
  • Serves: 2 servings

Scotch Collops

  • Recipe Submitted by on

Category: Scottish

 Ingredients List

  • 1 Thin veal slices from calf
  • -thigh
  • 1 tb Butter
  • 1/2 pt Stock
  • Peel of 1/2 lemon; grated
  • 1 pn Mace
  • 3 tb Wine
  • Beurre mani”š; (nut of butter
  • ; rolled in flour)
  • 6 Pickled oysters or 6 pickled
  • -mushrooms
  • 1 Egg yolk
  • 1 tb Cream
  • Salt to taste
  • 1 pn Nutmeg


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”š; add oysters or mushrooms.

Beat egg yolk with cream, salt, nutmeg.

Stir in, heat up, but do not reboil.

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