Veal Cutlets, or Collops, a la Française (Entrée)

Preparation info
    • Difficulty


    • Ready in

      5 min

Appears in

By Eliza Acton

Published 1845

  • About


  • veal
  • a little fine salt
  • white pepper, and grated nutmeg
  • an


Cut the veal into small, thin, round collops of equal size, arrange them evenly in a sauté-pan, or in a small frying-pan, and sprinkle a little fine salt, white pepper, and grated nutmeg on them. Clarify, or merely dissolve in a clean saucepan with a gentle degree of heat, an ounce or two of good but