"Escalopes" pose a clear danger to consumers, who might well recoil in horror when, taking a mouthful of one, they discover that it is made not of the scallops from which it got its name but of chicken or veal.
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Then remove the escalopes from the pan, drain off the fat and deglaze by adding 1 dessertspoon of balsamic vinegar.
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Saltimbocca is an Italian veal dish, where escalopes of veal are topped with a sage leaf before being wrapped in prosciutto and then pan-fried. Prosciutto is often served in sandwiches and panini, sometimes in a variation on the Caprese salad, with basil, tomato and fresh mozzarella.
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In Lebanon, the dish is normally called escalope. Escalope is a French term and is a broader category of beaten, breaded meat of which Schnitzel is a type of. While schnitzels are fried, escalopes need not be even though it most commonly is. Lebanon likely adopted the French term during the French mandate period of Lebanon.
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No. 109 is a gooseberry fool made with gooseberries, water, sugar, egg yolks, cream, and nutmeg. Recipe 101, "To make Collops of Bacon in Sweet-meats" calls for Marchpane Paste, sugar, cinnamon, and ginger, sliced into escalopes as if it were bacon. The foods described are the sweet-meats which Woolley considered that her "Gentlewomen" readers would "have the Charge of". Recipes involving meat appear with nos.
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Paupiettes can be made with various items such as chicken, beef, lamb, fish, veal, cabbage, turkey escalopes or slices of calves' sweetbreads. A paupiette is a type of roulade and sometimes called a braciole. Paupiette may also refer to a classic French fish dish whereby a thin slice of fish (tuna, sole, whiting or even anchovy) is stuffed, rolled and secured with string before cooking in a stock. A synonym of paupiette is, in Belgium, oiseau sans tête.
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Veal has been an important ingredient in Italian, French and other Mediterranean cuisines from ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried escalopes, fried veal Grenadines (small, thick fillet steaks), stuffed paupiettes, roast joints, and blanquettes. Because veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough.
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Chicken marsala (Italian: Scallopine di pollo al Marsala) is an Italian dish of chicken escalopes in a Marsala wine sauce. It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy. The dish dates to the 19th century, when it may have originated with English families who lived in western Sicily, where Marsala wine is produced. Slices of chicken breast are coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce.
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The history of this dish is not well documented, and various sources make controversial claims about its origin. Since the 18th century Russian chefs have adopted many techniques of French haute cuisine and combined them with the local culinary tradition. The adoption was furthered by the French chefs, such as Marie-Antoine Carême and Urbain Dubois, who were hired by Russian gentry. In particular the use of quality meat cuts, such as various cutlets, steaks, escalopes and suprêmes became widespread in the 19th century, and a number of original dishes involving such components were developed in Russia at that time.
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The recipe is preceded by a similar one for "hazel grouse cutlets à la Maréchale" with a quenelle and truffle stuffing. Another Russian cookbook published at the same time gives basically identical recipes for côtelette de volaille and côtelette à la Maréchale and notes that the only difference between them is that the former are made of chicken while the latter are made of game, such as hazel grouse, blackcock, etc. The term à la Maréchale ("marshal-style") denotes in French cookery tender pieces of meat, such as cutlets, escalopes, sweetbreads, or chicken breasts, which are treated à l'anglaise ("English-style"), i.e. coated with eggs and breadcrumbs, and sautéed.
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