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Escalope
A thin slice of meat (usually veal or pork), beaten out flat to make it thinner and then shallow-fried.
En Papillote ...
Escalopes
The French term for a very thin, boneless slice of meat eg veal, pork or turkey or fish eg salmon. Escalopes are often beaten thinner using a meat mallet or rolling pin and require a very short cooking time.
Escalope:
A thinly sliced food similar to a scallopine. This may consist of meat, fish, or vegetables.
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Turkey escalope with a cheesy herb crust on thyme buttered sprouts with a red wine jus
Ingredients
For the thyme-buttered sprouts
115g/4oz Brussels sprouts ...
Escalope - refers to a thin slice of meat or fish, without bones, gristle, or skin.
Espresso - an Italian way of preparing coffee using steam.
Escalope, Escallop - [Italian] a thinly sliced food similar to a scaloppini. This may consist of meat, fish, or vegetables; food baked in layers, covered with sauce and crumbs.
Escalope - French word meaning a thinly sliced white meat, usually veal, it can also be in reference to a fillet from a large fish or lobster.
Escalope
Thin slice of meat, often beaten thinner for quick cooking. The classic method of preparing veal escalopes is to coat them with breadcrumbs.
Espagnole (à la) ...
Escalope
A French term for thinly-sliced food, such as meat, fish, or a vegetable. In American vernacular most often refers to "Scalloped" potatoes
Ethnic ...
Escalope (Fr.): Same as scallop; a small boneless piece of meat or fish of uniform thickness.
Espagnole sauce (Fr.): "Spanish sauce." Brown sauce made with brown stock, caramelized mirepoix and tomato puree, and seasonings.
escalope: thinly slices meat or fish, usually cut at an angle
escargot: land snail
escargot à l'alsacienne: simmered in Riesling, baked with garlic and parsley butter stuffing ...
australian, chips, escalope, meat, parsley, potato, red-wine, sauce, steak, veal, veal-in-wine, wine, wine-sauce, with
2. Chicken Cavatelli with Broccoli ...
escalope (Fr.) Scallop of meat or fish; a thin slice possibly flattened by pounding.
escargot (Fr.) Snail.
escarole A type of chicory with broader, less delicate leaves and a more bitter taste than lettuce; excellent for winter salads.
veal cutlet = veal leg cutlet = veal scaloppini cutlet = veal scallopini cutlet = veal scallop = veal scaloppini = veal scallopini = veal escalopes Notes: These are very lean and thin boneless slices taken from different muscles in the leg.
Paupiette: Thin rolled, stuffed escalope slice of meat.
Roux: A mixture of flour and butter, or fat, blended together over a low heat and which serves as the basic thickening agent for most sauces.
Being an Italian dish, there are naturally a whole range of regional variations, but basic idea of the most widely known Roman recipe is to pound veal steaks or escalopes with a mallet to make them as thin and tender as possible.
of Australia has a page of recipes at its Web site, including Kangaroo Steak, Kangaroo Satay, Pepper Kangaroo, Coriander Chili Kangaroo, Grilled Loin of Kangaroo with Fig & Onion, Thai Kangaroo Salad, Herb- and Caraway-Crusted Kangaroo Escalopes on ...
bouillon, bouquet-garni, brunoise, canapé, chantilly, chateaubriand, chaud-froid, cloute, cocotte, compote, concasse, consomme, contrefilet, court-bouillon, crapandine, dariole, degorger, demi-glace, emincer, l'entrecote, en branche, escalope, ...
scalloped has multiple meanings in cooking, but does not, as one would suspect, have anything to do with the shellfish scallops. Possibly, the word derives from an Old English word, collop, which itself derives from the Old French word, escalope.
Then a marinade made of onions, peppers, vinegar, and spices is poured over the food while hot. The whole dish is then allowed to rest overnight and served cold. Escalope - A thinly sliced food similar to a scallopine.
 See also: Slice, Cooking, Veal, Butter, Bread
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