Scottish Collops - cooking recipe

Ingredients

4 veal escalopes, each weighing approx. 4 to 6 oz
1 1/2 ounces butter
1 small onion, chopped
6 fluid ounces dry white wine
14 fluid ounces veal stock or 14 fluid ounces chicken stock
1 medium finely minced mushroom
2 teaspoons ketchup, mixed with the mushroom
1 tablespoon lemon juice
2 teaspoons plain flour
1 pinch ground mace
Garnish
crisp roll (bacon flavour, if you can find them)
fried button mushroom
lemon twist
parsley sprig

Preparation

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.