Hannah Glasse's Veal Collops With Oyster Forcemeat
You can never have too many side dish recipes, so give Hannah Glasse's Veal Collops With Oyster Forcemeat a try. This recipe makes 6 servings with 143 calories, 4g of protein, and 10g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have butter, wine, veal cutlets, and a few other ingredients on hand, you can make it.
Instructions
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.