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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Flatten each escalope between 2 sheets of greaseproof paper with a rolling pin or meat mallet. | 2. Melt 1 oz. | 3. of the butter in a large frying pan, add the escalopes and cook for 2 minutes on each side. | 4. Transfer to a serving plate and keep hot. | 5. Add the onion to the pan and cook for about 3 minutes, stirring frequently, until softened. | 6. Stir in the wine and boil until almost evaporated. | 7. Stir in the stock, mushroom ketchup and lemon juice. | 8. Bring to the boil and simmer until the liquid has been reduced by about 50%. | 9. Work the flour into the remaining butter, then gradually whisk into the stock to thicken slightly. | 10. Stir in the mace. | 11. Arrange the collops, overlapping each other, on the serving dish and spoon some sauce down the centre. | 12. Garnish with crisp rolls, mushrooms, lemon twists and parsley. | 13. Serve remaining sauce separately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal escalopes	4			-	-	-	-
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
white wine	6	fluid		-	-	-	-
veal stock chicken	14	fluid		-	-	-	-
mushroom	1		minced	-	-	-	-
ketchup	2	teaspoons	mixed	-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
plain flour	2	teaspoons		-	-	-	-
mace	1	pinch	ground	0.5047	0.0537	0.0071	0.0344
bacon flavour				-	-	-	-
button mushroom				-	-	-	-
lemon twist				-	-	-	-
parsley sprig				-	-	-	-

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