Veal And Oyster Collops,
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meats | 8 | Servings | |
INGREDIENTS
| 1 | kg | Fillet of veal |
| 16 | Fresh oysters | |
| Seasoned flour | ||
| 1 | Egg | |
| Breadcrumbs | ||
| 50 | g | Butter |
| Lemon slices, for garnish |
INSTRUCTIONS
Cut the veal into eight equal slices, each about 2-3 cm (1") thick. Remove the oysters from their shells and reserve the liquid. Cut a slit in each piece of veal with the point of a sharp knife, and stuff with two oysters. Dust with seasoned flour, brush with beaten egg and coat with breadcrumbs. Fry in butter until the meat is tender and the outside golden brown. Make a gravy with the pan juices and the reserved oyster liquid. Pour over the veal and garnish with lemon slices. Sauteed potatoes and wilted spinach or green beans are the perfect accompaniments, or a green salad. Posted to EAT-L Digest 10 Sep 96 Date: Wed, 11 Sep 1996 10:47:09 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : This is a more elegant version of the oyster stuffed hamburger, for which I use freerange veal when I can get it. Otherwise use lamb fillet or fillet of beef. If you prefer, you can stuff and roast the fillet whole, carving it at the table.
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Nutrition (calculated from recipe ingredients)
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Calories: 344
Calories From Fat: 88
Total Fat: 9.9g
Cholesterol: 134.2mg
Sodium: 89.2mg
Potassium: 518.3mg
Carbohydrates: 30.4g
Fiber: 1.1g
Sugar: <1g
Protein: 31.1g