Hannah Glasse's Veal Collops With Oyster Forcemeat
- 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
- 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.
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