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veal escalopes butter onion white wine veal mushroom ketchup lemon juice flour ground mace crisp roll mushroom lemon Twist parsley
Viewed: 26 - Published at: 2 years agoIngredients
- 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
Method
- 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.
