Scottish Collops

Recipe by Millereg
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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