White Collops

White Collops are (usually) slices of veal served in a white sauce.


The veal is sliced thinly and about as wide as a crown piece (2 inches / 5 1/2 cm.) The pieces are simmered in enough water to cover them, then taken out of the simmering water. The simmering water is used to help make a white sauce. The collops are added to the sauce along with seasonings, chopped sweetbreads, already-cooked mushrooms, and a few already cooked meat balls. Simmer for 5 minutes, then stir in egg yolks and cream. Just before serving, squeeze in juice of half a lemon. [1] Briggs, Richard.The English Art of Cookery, According to the Present Practice. G. G. J. and J. Robinson. 1788. Page 245

White Collops and Cucumbers

Cut small and thin collops from veal slices, and brown in a buttered pan. Rremove from heat, put them in some hot white sauce. Serve with braised cucumber. [2]

Rissolles served as White Collops

Rissolles served with a white sauce. The common element appears to be the white sauce. [3] [1] Briggs, Richard.The English Art of Cookery, According to the Present Practice. G. G. J. and J. Robinson. 1788. Page 245.

[2] Nutt, Frederic. The Imperial and Royal Cook. London: Mathews and Leigh. 1809. page 82.

[3] Clermont, B. Rissolles Section in The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary. W. Davis. 1776.

Collops, Scallop, Veal, White Sauce

Agneau au Beurre, Beef Stroganoff, Beef Wellington, Bistecca alla Fiorentina, Bouchées à la Périgourdine, Bouchées à la Reine, Burritos, Cantonese Pressed Duck, Carne Adovada, Carne Asada, Chicken Fried Steak, Chili con Carne, Chop Suey, Chopped Liver, Cincinnati Chili, Cornish Pasties, Coronation Chicken, Currywurst, Devils On Horseback, Duck à l'Orange, Empanadas, Enchiladas, Faggots, Floaters, Fricassée de Porc à la Genevoise, Fritto Misto, Garbage Plate, Golden Jubilee Chicken, Gremolata, Haggis, Hallacas, Irish Spiced Beef, Kibbeh Nayyeh, Kibbeh, Kitfo, Lincolnshire Stuffed Chine, Mock Duck, Morcon (Philipino), Northumbrian Duck, Ossobuco, Pâté Chinois, Pâté Râpé, Peking Duck, Pigs-in-a-Blanket, Pinnekjøtt, Polpettone di Fagiolini, Polpettone, Pot-En-Pot Acadien, Potato Haystack (Amish), Poume d'oranges, Pressed Duck, Pulled Pork, Quails à la Diane, Rissoles, Sausage Rolls, Shit on a Shingle, Sliders, Spiedies, Steak Diane, Steak Tartare, Sushi del Chianti, Tacos, Tamales, Tartarmad, Teriyaki, Tiger Meat, Tonkatsu, Tournedos Rossini, Turducken Roll, TV Dinners, Ulster Fry, White Collops, White Meat and Gravy, Wiener Schnitzel, Woodcock à la Diane, Xaccuti, Xiao Long Bao, XimXim, Yankee Pot Roast, Yosenabe

Boiled Dinners, Casseroles, Curry, Dan Dan Noodles, Darioles, Fish and Seafood Dishes, Fondue, Gallo Pinto, Pancakes, Pies & Tarts, Pizza, Porridge, Potato Dishes, Relish Trays, Salads, Sandwiches, Soups, Spring Rolls, Sunday Roast, Sushi, Timbales, Yakimono, Zakuska, Zakuska, Zakuska

Deep-Fried Foods, Desserts, Dumplings