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Scotch Collops

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.964
Energy (kCal)639.6701
Carbohydrates (g)25.1394
Total fats (g)55.7808
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim off any fat and beat the escalopes, then roll them in seasoned flour. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal escalopes 4 slices - - - -
    butter 3 ounces 484.785 22.2746 15.1474 40.824
    lemon 1/2 grated 0.6404 0.2058 0.0243 0.0066
    white wine 3 tablespoons - - - -
    chicken 3 tablespoons - - - -
    cream 2 tablespoons 99.0 1.995 1.089 10.404000000000002
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    mace 1 pinch ground 0.5047 0.0537 0.0071 0.0344
    salt pepper - - - -
    flour seasoned - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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