Savoury Collops of Veal*
Cut a Leg of Veal into thin Collops, and beat them well with the back of a Knife. Then lay them in soak a good half hour in the yolks of four eggs, and the whites of two very well beaten, and a little small shreded Thyme mingled with it; then lay then in the Frying-pan, wherein is boiling Butter, and pour upon them the rest of the Eggs, that the Collops have not Imbibed, and carry with them, and fry them very well, turning them in due time. Then pour away all the Butter, and make them a Sauce of Gravy seasoned with Salt and Spice, and juyce of Orange at last squeesed upon them.
Ingredients
| 2-8 | scallops of veal, depending on how many are to be |
| 4 | egg yolks |
| 2 | egg whites |
| pinch | thyme, crumbled |
| 2 Tbs. | butter |
| |
Sauce
| 1 c. | cream |
| 1/2 Tbs. | starch |
| 1 tbs. | water |
| pinch | each salt, cinnamon, nutmeg, cloves |
| 1 - 2 Tbs. | orange juice |
| |
Steps
- Buy or cut scallops of veal. Flatten them with a flat heavy object. Beat the eggs well, and soak the veal in the eggs for 1/2 hour with a pinch of thyme.
- Heat 2 Tb butter in a frying pan under moderate heat until the butter boils. Place the scallops in the pan and pour the egg marinade over them. Fry for 4 to 5 minutes on each side. The scallops may be fried in relays, but in that case pour only a part of the marinade over the scallops in the pan at the moment. Remove the scallops to a dish and keep warm.
- Blend the water and the starch. Pour the cream and the starch mixture into the skillet and boil for several minutes until cream has reduced and thickened slightly. Remove from heat and add salt and spices. When serving, sprinkle orange juice over the served portion.
Note
A Collop is now called a scallop, so I used very thin slices of veal.
Veal: 3.99/lb, 1 cutlet =~0.15lb.
Eggs 1.09/doz
Cream .53/cup
To Serve 4: $3.28 + spices, butter, starch, orange juice
A bit expensive for feasts (50 people = ~$40.00~) Might stretch other ingredients than veal, but wouldn't affect cost terribly much.
