Hannah Glasse's Veal Collops With Oyster Forcemeat

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

1
Grind together 2 veal cutlets, oysters, and bacon in a food grinder.
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OystersOysters
BaconBacon
2
Add parsley, salt, pepper, nutmeg, mace, cloves, and thyme, mixing well.
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CloveClove
NutmegNutmeg
PepperPepper
ThymeThyme
Ground MaceGround Mace
SaltSalt
3
Spread one-sixth ground mixture on each remaining veal cutlet.
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Veal CutletVeal Cutlet
SpreadSpread
4
Roll up each cutlet jellyroll fashion, and secure with wooden picks.
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RollRoll
5
Melt 2 tablespoons butter in a large skillet over medium heat; brown veal rolls on all sides.
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VealVeal
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6
Transfer veal to a 2 1/2-quart shallow baking dish, reserving pan drippings in skillet.
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VealVeal
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7
Add beef broth, wine, shallots, garlic, mushrooms, and anchovy, if desired, to skillet; stir well.
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ShallotShallot
AnchoviesAnchovies
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8
Pour mushroom mixture over veal rolls. Cover and bake at 350 for 1 hour.
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9
Remove veal rolls to a serving platter; keep warm.
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VealVeal
10
Combine flour and 1 tablespoon melted butter; add to mushroom mixture, stirring until thickened.
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ButterButter
All Purpose FlourAll Purpose Flour
11
Serve sauce over veal rolls.
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SauceSauce
VealVeal
DifficultyHard
Ready In45 m.
Servings6
Health Score2
Dish TypesSide Dish
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