SCOTCH COLLOPS
Posting for ZWT6. Source: http://www.rampantscotland.com/recipes/blrecipe_collop.htm according to website "The word collop comes from the French "escalope" and is dish which has been cooked in Scotland for a long time - this recipe is based on one which was published in the 18th century."
Provided by Queen Dana
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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Matrida John
[email protected]I've been wanting to try Scotch collops for a while now and I'm glad I finally did. This recipe was easy to follow and the dish turned out great. I'll definitely be making it again.
its Rayhan yt
[email protected]This recipe is a great starting point for Scotch collops. I like to add some of my own personal touches, like a bit of Worcestershire sauce and a dash of paprika.
Koketso Lucky Moshapo
[email protected]I'm not a big fan of Scotch collops, but I thought I'd give this recipe a try. It was actually pretty good!
Adline Scott
[email protected]This recipe was a bit bland for my taste. I added some extra spices and it was much better.
Casten Moore
[email protected]I'm not sure what went wrong, but my Scotch collops turned out tough. I'm going to try again with a different recipe.
Liam Kirby
[email protected]This is my go-to recipe for Scotch collops. It's always a winner.
Amy Bivins
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
The Lemon Tree
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Vanessa Oguekemma
[email protected]I was looking for a new beef recipe and this one caught my eye. I'm so glad I tried it! It was easy to make and the beef was so tender.
Krystle 1988
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Theodore Daigle
[email protected]I've never had Scotch collops before, but I'm glad I tried this recipe. It was delicious!
Erhem Babaga
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Linnah Karisa
[email protected]I'm not a big fan of mushrooms, but I really enjoyed them in this dish. They added a nice earthy flavor.
Lina Watson
[email protected]The sauce was a bit too thick for my taste, but the beef was cooked perfectly. I'll try thinning out the sauce next time.
Skylar Harris
[email protected]This was my first time making Scotch collops and it was easier than I thought! The recipe was clear and easy to follow, and the dish turned out delicious.
GW Hesam
[email protected]I've made this dish several times and it always turns out great. The key is to use good quality beef and cook it over low heat so that it doesn't get tough.
Tamanna Parvin
[email protected]This Scotch collops recipe was a hit with my family! The beef was tender and flavorful, and the sauce was rich and creamy. I will definitely be making this again.