but also in the meaning of "veal cutlets", small round cuts of veal either fried gently in clarified butter and served with espagnole sauce or, for the "Scotch collops", dipped in egg batter and bread crumbs and fried before saucing.

Lamb collops were included on the breakfast menu for first-class passengers of the Titanic in 1912.

References

External links

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* recipes and history at Cooksinfo.com

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