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21 December 2012,01:14 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Flatten each veal escalope between two sheets of greaseproof paper with a rolling pin.
  • Melt 25 grams 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.
  • 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.
  • 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.
  • 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.
  • Serve remaining sauce separately.


  • 4 veal escalopes, each weighing 175grams, halved
  • 40 grams butter 
  • 1 small onion, skinned and chopped
  • 175 ml dry white wine
  • 400 ml veal or chicken stock
  • 5-10 ml mushroom ketchup
  • About 15 ml lemon juice
  • 10 ml plain flour
  • Salt and pepper
  • Pinch of ground mace
  • Crisp bacon rolls, fried button mushrooms, lemon twists and parsley sprigs, to garnish

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