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Scottish Cooking Collops

Thin veal slices
1 tbs. butter
1 c. stock
peel of 1/2 lemon, grated
pinch of mace
3 tbs. wine
beurre manié (nut of butter rolled in flour)
6 pickled oysters or 6 pickled mushrooms
1 egg yolk
1 tbs. cream
salt to taste
pinch of nutmeg
Pound veal slices well.
Melt butter in skillet, brown veal slices.
Add stock, lemon peel, mace, wine; simmer gently for 20 minutes.
Thicken with beurre manié; add oysters or mushrooms.
Beat egg yolk with cream, salt, nutmeg.
Stir in, heat up, but do not reboil.
Serves 2.



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