ReceptnaptárVeal Scallops with Goose Liver
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Ingredients
Method
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- Cut even, thin scallops from the veal leg, and pound them with a meat mallet.
- Lay the scallops in a greased baking pan, salt and pepper them, then brush with egg white so the layers stick together.
- Lay a scallop-thin slice of goose liver on each scallop, and salt that too.
- Brush the top half of the goose liver with beaten egg, and put 5-6 peas in the middle.
- Place in a preheated oven at about 200°C, and bake for 12-15 minutes, until the meat is cooked and the top is a nice golden brown.
- Arrange the baked scallops on a platter, and drizzle with the juices that formed during baking.
- Serve warm, with steamed vegetables or fried potatoes.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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