| CHALB GESCHN�TZELTES NACH Z�RI ART
I.E. Sliced Veal cooked the Zurich fashion
Shopping List:
4 oz of veal per person
2 oz of veal kidneys per person
cream
morels (type of mushrooms -if you can't get them use ordinary
mushrooms)
butter
brandy
lemon juice, salt and pepper
serve with noodles or r�schti (swiss-type hash browns)
get a piece of veal of the rump, 'bout 6oz per person, cut it along the
grain of the muscle into strips about inch width, then slice the strips
across the grain at an angle to get thin slices 1/8" thick, hit the
slices with the side of the knife to make them thinner, once each will
do. Slice the kidneys also in the same way ( that is the meaning of
"geschn�zeltes" (Chalb is Swiss German for Kalb = Veal)).
Heat some butter in a frying pan/skillet and some more in a sucepan,
when both a re hot, put the meat and kidney in the frying pan, and the
mushrooms and cream in the other. Brown the meat, bring mushrooms and
cream to the boil (5 minutes). pour a small glass of brandy on the meat
and pur the meat, juice into the pan with the cream and mushrooms ( by
adding things to hot cream it does not curdle) pour a bit more brandy
in the skillet to really remove of the cooking juices and add to the
rest, add a bit of lemon juice to the mushrooms/meat just a small
squirt will do - don't drown the brandy...-. flavour to taste (salt and
pepper - lety it thicken a bit keep stiring and serve with noodles or
linguini ( with butter and parmensan)
R�schti:
Boil potatoes in their skin the day before.
Peel and grate with the coarse grater in a bowl, add 2-3 tablespoons
of oil, mix,
Heat a skillet and add the potato mixture and shape like a big thick
pancake or tortilla, keep it moving so that it does nor stick,** after
ten minutes, flip the "pancake" to cook on the other side, salt and
pepper to taste and when golden brown --- serve and eat, of course!.
Wariations are with chopped onions ( cook to transparent in butter
before adding to potatoes), chopped bacon (- pre cook), chopped swiss
cheese ( Emmenthal) or all three. you can also serve with a fried egg
on top, or you can serve R�schtis instead of French fries..
** to keep them from sticking, dip the spatula in the butter dish and
run it along the rim of the skillet to let molten butter run down the
sides of the pancake
Only problem -- fattening--
RE: morels - morels are a black conical sponge-like mushroom about 1/2"
to 1" tall usually in a drid form. If you can find them soak them for
1/2 hour in warm water with a splash of milk. In Switzerland we can get
them fresh in the spring ( for Geneva readers - the market in Nyon) or
dried ( $75 per pound!!!!)
French= Morilles, German = Morchlen
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Hello,
my name is Carina and I am coming from Germany, living and
working in Munich.
Veal Zurichoise (originally called "Zuercher Geschnetzeltes")
is one of my favourite dishes. At the moment I don't have precise
measures for you but I give you the receipe now without any
because it's very simple and you only have to imagine how many
people should eat it. If it is not precise enough I can have
a look in certain cooking books and write it precisely to you.
It normally is served together with "Roesti" - that means
potatoes which are cut into very little strings (?) and
then they are put on the electric oven and afterwards it looks like
what we call "Kartoffelpuffer" I don't know the english word for
it. (You can say perhaps it looks like CREPES but Crepes are
made of Eggs and Flour and Roesti are made of Potatoes).
Anyway write here if you want more precise measures.
ZUERCHER GESCHNETZELTES
Veal
Mushrooms (Champignons)
Onions
Cream (like you use for cakes - but not whipped)
White wine
First cut the veal into tiny pieces - they should be not
too big and not too thick.
Then put some flour on the meat.
Let some butter get hot and put some onions into the
pan (???)
Don't let them get brown
Then add the veal - and after a short time add the mushrooms and
the cream. At the end put in some white wine (not too much).
If you want to have the sauce a littlebit thicker you can add
some flour.
Here in Germany you can get the sauce already prepared by
KRAFT. (Instant). It's very good. If you can not buy it at home
tell me, I'll send you some of this. (Costs each about
1,20 DM). Answer if more preciseness is needed.
You can write to me too in All-in-One Carina Koev @RTO
or RTOEU::CKOEV.
Bye-Bye
Carina
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| Carina,
Morcheln are traditionally used in Switzerland in cream sauces, I think
you are thinking of the chinese mushrooms which are entirely different
in structure, albeit also black in colouring.
Nick
P.S. I would not dream teaching you how to prepare Kn�deln!
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| Believe it or not, you can buy morels in MetroWest (if that's where
you're located). Idylwilde Farms in Acton has had them fairly often.
But they often carry a smoked "Himalayan" variety which doesn't taste
anything like European Morels, so beware of that kind. There aren't
any other mushrooms which have quite the same flavor as morels, but
you can get away with Cepes, Porcini, Shiitake or Hungarian mushrooms,
any of which will give the dish a nice flavor. Also, there is a kind
of dried Chinese mushroom (not the black ones) which is available in
the States, and which should work well. I forget what it's called.
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