Hannah Glasse's Veal Collops With Oyster Forcemeat |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
8 (1/4-inch-thick) veal cutlets |
8 fresh oysters |
3 slices bacon |
1 tablespoon chopped fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
dash of ground nutmeg |
dash of ground mace |
dash of ground cloves |
pinch of dried whole thyme |
2 tablespoons butter or margarine |
1/2 cup beef broth |
1/2 cup dry white wine |
2 shallots, finely chopped |
1 clove garlic, minced |
1/2 pound fresh mushrooms, sliced |
1 anchovy, mashed (optional) |
2 tablespoons all-purpose flour |
1 tablespoon butter or margarine, melted |
Directions:
1. Grind together 2 veal cutlets, oysters, and bacon in a food grinder. Add parsley, salt, pepper, nutmeg, mace, cloves, and thyme, mixing well.
2. Spread one-sixth ground mixture on each remaining veal cutlet. Roll up each cutlet jellyroll fashion, and secure with wooden picks.
3. 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.
4. 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.
5. Combine flour and 1 tablespoon melted butter; add to mushroom mixture, stirring until thickened. Serve sauce over veal rolls.
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