Escalope. A small cut of meat taken across the fillet and then beaten until it is thin. It is most often veal.
Escalope with Madeira
Escalope of mutton
Pork escalope. A slice from the fillet or tenderloin, beaten until it is thin.
A veal escalope dipped in egg and breadcrumbs and fried, usually in butter.
Black salsify or scorzonera
Dark
Scabbard fish, either black or silver, cut into pieces and fried or grilled, or used in stews.
