Veal Collops

Ingredients:

4 pieces	Thin veal meat slices
2 tbsp.	Butter
2 cup	Stock
1	l Lemon peel and grated
pinch	Mace
6 tbsp.	Wine
Beurre manié	it is made of nut of butter rolled in flour
6 pieces	Pickled oysters
or 6 pieces	Pickled mushrooms
2	Egg yolks
2 tbsp.	Milk cream
some	Salt to taste
pinch	Nutmeg

Procedure:

Pound veal meat slices well.

In medium heat melt butter in skillet, then brown veal slices.

Add the stock, lemon peel, mace, wine and simmer gently for 20 minutes.

Thicken with beurre manié then add oysters or mushrooms.

Beat the egg yolk with the cream, salt and nutmeg.

Stir in, heat up, but do not re boil.

Serve 4 people

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