Collops White No 2 Recipe
Cut the veal very thin; put it into a stewpan with a piece of butter and
one clove of shalot; toss it in a pan for a few minutes. Have ready to
put to it some cream, more or less according to the quantity of veal, a
piece of butter mixed with flour, the yolk of an egg, a little nutmeg,
and a tea-spoonful of lemon-pickle. Stir it over the fire till it is
thick enough, but do not let it boil. If you choose forcemeat balls,
have them ready boiled in water, and take out the shalot before you
dish up: ten minutes will do them.
Vote