Veal Collops

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

for the collops

Veal cutlets (taken from the fillet) ↝ Veal, leg, top round, cap off, cutlet, boneless, raw [Lamb, Veal, and Game Products]
boiling lard ↝ Lard [Fats and Oils]
cullis
stewed mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
blanched truffles
morells ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
throat sweetbreads ↝ Sweetbreads [Liver and organ meats]
egg balls ↝ Egg, whole, raw [Eggs and omelets]

for serving

rashers of broiled bacon ↝ Beef, bacon, cooked [Bacon]

Instructions (8)

Cut veal cutlets (taken from the fillet) into small thin pieces.
Fry them in a little boiling lard till of a light brown colour.
Drain them dry.
Put them into a stewpan.
Add cullis, stewed mushrooms, some blanched truffles, morells, pieces of artichoke bottoms, some slices of throat sweetbreads, and egg balls.
Let them simmer over a slow fire till tender.
Season to the palate.
Serve them up with rashers of broiled bacon round them.

Original Text

Veal Collops (brown).

Cut veal cutlets (taken from the fillet) into small thin pieces, and fry them in a little boiling lard till of a light brown colour. Drain them dry, put them into a stewpan, add cullis, stewed mushrooms, some blanched truffles, morells, pieces of[68] artichoke bottoms, some slices of throat sweetbreads, and egg balls. Let them simmer over a slow fire till tender, season to the palate, and serve them up with rashers of broiled bacon round them.

Notes

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