Scottish Collops
"A collop is an escalope, the thick slice of meat off the bone that is cut across the grain. Collops may be of beef, lamb or venison, as well as veal and should always be flattened before use."
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 veal escalopes, each weighing approx. 4 to 6 oz
- 42.52 g butter
- 1 small onion, chopped
- 6 fluid ounce dry white wine
- 14 fluid ounce veal stock or 14 fluid ounce chicken stock
- 1 medium finely minced mushroom
- 9.85 ml ketchup, mixed with the mushroom
- 14.79 ml lemon juice
- 9.85 ml plain flour
- 0.25 ml ground mace
-
Garnish
- crisp roll (bacon flavour, if you can find them)
- fried button mushroom
- lemon twist
- parsley sprig
directions
- 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.
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Reviews
-
I thought this was just delicious. I fixed the recipe as is, and ate the leftovers for breakfast the next morning. I bet this would be terrific with pounded boneless pork cutlets as well. The sauce was the best part. -
I can't believe that this recipe has been posted for over a year, and I'm the only one fortunate enough to have made it--this is five star resturaunt quality fare--absolutely the best thing I've ever had the pleasure of eating--the lemon in the sauce adds the perfect amount of contrast--we served the sauce over white rice, and the veal was perfectly tender and moist--Miller, this recipe should be in the Zaar Hall of Fame!!!!!! TERESA -
I've read, read and re-read this recipe and for the life of me I'm damned if I can find the vinegar as an ingredient in this dish. I HAVE made this dish several times, and was beginning to think I'd lost the plot somewhere, I couldn't EVER remember putting vinegar in it. I've made a few substitutions because it IS a very forgiving recipe, but vinegar wasn't one of them!!!! -
I personnally don't see what the fuss is all about. I found this recipe to taste very sour from the vinegar. Quite deceitful... Just goes to prove to each his own taste.
Tweaks
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When I was a girl in Pittsburgh, we called this simple and tasty dish "slop." Awful name, but it was our favorite, and my mother could only cook it when my father was our of town. Tweak: Instead of catsup, we used Worcestershire instead.
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
.
.
Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
