Hannah Glasse's Veal Collops With Oyster Forcemeat

Recipe from


Ingredients

8 (1/4-inch-thick) veal cutlets
8 fresh oysters
3 slices bacon
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Dash of ground nutmeg
Dash of ground mace
Dash of ground cloves
Pinch of dried whole thyme
2 tablespoons butter or margarine
1/2 cup beef broth
1/2 cup dry white wine
2 shallots, finely chopped
1 clove garlic, minced
1/2 pound fresh mushrooms, sliced
1 anchovy, mashed (optional)
2 tablespoons all-purpose flour
1 tablespoon butter or margarine, melted

Preparation

Grind together 2 veal cutlets, oysters, and bacon in a food grinder. Add parsley, salt, pepper, nutmeg, mace, cloves, and thyme, mixing well.

Spread one-sixth ground mixture on each remaining veal cutlet. Roll up each cutlet jellyroll fashion, and secure with wooden picks.

Melt 2 tablespoons butter in a large skillet over medium heat; brown veal rolls on all sides. Transfer veal to a 2 1/2-quart shallow baking dish, reserving pan drippings in skillet.

Add beef broth, wine, shallots, garlic, mushrooms, and anchovy, if desired, to skillet; stir well. Pour mushroom mixture over veal rolls. Cover and bake at 350° for 1 hour. Remove veal rolls to a serving platter; keep warm.

Combine flour and 1 tablespoon melted butter; add to mushroom mixture, stirring until thickened. Serve sauce over veal rolls.

Note:

Oxmoor House Homestyle Recipes

January 1984
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