Scotch Collops

Cut about a pound of veal cutlet into thin collops or slices, about two inches in diameter; season them with chopped parsley and shalot, pepper and salt; dip each piece in beaten egg, crumb them over with bread-crumbs, and fry them with a little clarified butter in a sautapan, of a very light-brown colour; dish them up, placing alternately a veal collop and a small thin piece of fried bacon; pour some piquante sauce over them, and serve.

Note.—If more convenient, the same sauce as indicated in No. 561, may be used.