Veal Escalopes with Cream Sauce (Scottish Collops)

The word collop comes from the French "escalope" and is dish which has been cooked in Scotland for a long time - this recipe is based on one which was published in the 18th century.

4 slices veal escalopes
3 oz (¾ stick) butter (90 g)
½ lemon peel, finely grated
3 Tbsp. white wine
3 Tbsp. chicken or veal stock
2 Tbsp. cream
1 egg yolk
pinch ground mace
sea salt
black pepper, freshly cracked
seasoned flour

Trim off any fat and beat the escalopes, then roll them in seasoned flour.

Heat the butter in a pan and when it is foaming, brown the escalopes thoroughly on both sides. Add the lemon rind and mace and pour the wine and stock over the escalopes and simmer gently for about 20 minutes or until the meat is tender.

Put the veal onto a warmed dish. Beat the egg yolk with the cream and stir into the pan juices. Reheat, stirring well - but do not reboil. Pour over the veal and serve.