Collop is another word for escalope, the thick slice of meat off the bone which is cut across the grain. Collops may be beef, lamb or venison, as well as veal, and should always be flattened before use. A rolling pin will do less damage to the meat fibres than a meat mallet.
4 veal escalopes, each weighing 175 g (6 oz) , halved
40 g (1 1/2 oz) butter
1 small onion, skinned and chopped
175 ml (6 fl oz) dry white wine
400 ml (14 floz) veal or chicken stock
5 - 10 ml (1 - 2 tsp) mushroom ketchup
about 15 ml (1 tbsp) lemon juice
10 ml (2 tsp) plain flour
salt and pepper
pinch of ground mace
crisp bacon rolls, fried button mushrooms, lemon twists and parsley sprigs, to garnish
1. Flatten each veal escalope between two sheets of greaseproof paper with a rolling pin or meat mallet.
2. Melt 25 g (1 oz) of the butter in a large frying pan, add the veal and cook for about 2 minutes on each side. Transfer to a warmed serving plate and keep warm.
3. Add the onion to the pan and cook for about 3 minutes, stirring frequently, until softened but not browned. Stir in the wine and boil until almost evaporated. Stir in the stock, mushroom ketchup and lemon juice. Bring to the boil and simmer until reduced to 225 ml (8 fl oz) .
4. Work the flour into the remaining butter, then gradually whisk into the stock to thicken slightly. Season with salt, pepper and mace, taste and add more mushroom ketchup and lemon juice, if necessary.
5. Arrange the collops, overlapping each other, on the serving dish and spoon some sauce down the centre. Garnish with bacon rolls, mushrooms, lemon twists and parsley.