SCOTCH COLLOPS. (ENTRÉE.)

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

for the collops

veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
beaten egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
seasoned bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
good butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for the sauce

sauce them like the collops à la Française ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (5)

Prepare the veal as for the preceding receipt.
Dip the collops into beaten egg and seasoned bread-crumbs.
Fry them directly in good butter, over a moderate fire, of a light golden brown.
Drain them well in lifting them from the pan.
Sauce them like the collops à la Française.

Original Text

SCOTCH COLLOPS. (ENTRÉE.)

Prepare the veal as for the preceding receipt, but dip the collops into beaten egg and seasoned bread-crumbs, and fry them directly in good butter, over a moderate fire, of a light golden brown; drain them well in lifting them from the pan, and sauce them like the collops à la Française.

Notes

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