Date: Thu, 26 Aug 93 10:52:13 +0200
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From: mjkelly+@cs.cmu.edu (Mary Jane Kelly) SCHNITZEL ROYALE ================ Ingredients: ------------ Mushroom Wine Sauce: -------------------- 3 tblsp butter 1 tblsp chopped parsley 1 clove garlic, minced 1 large shallot, finely chopped 3/4 - 1 cup thinly sliced mushrooms 1 1/2 tblsp flour 1/4 cup sherry 1 cup stock (chicken or beef) 1/8 tsp nutmeg Instructions: ------------- Melt 2 tblsp butter in saucepan. Add parsley, garlic, and shallots. Sautee 3 minutes. Stir in flour. Gradually add stock stirring constantly. Add nutmeg. In separate pan, melt 1 tblsp butter. Add mushrooms and sautee 3-5 minutes. Add mushrooms to sauce. Deglaze pan with the sherry. Add sherry to sauce. Simmer sauce on low heat stirring occassionally while preparing veal. Schnitzel Royale: ----------------- 4 fillets of veal (totalling about 1/2 lb) 1/4 cup heavy cream (or more if needed) 1 large tomato seeded and diced 1 cup shredded smoked gouda 1 egg fine bread crumbs butter and oil for frying Instructions: ------------- Pound veal til thin and tender. Combine cream and egg. Dip veal in egg mixture to coat and then into bread crumbs. Set aside. Heat ~2 tblsp butter and ~2 tblsp oil in a large frying pan. Fry veal until golden brown and crispy. Arrange veal in a shallow baking pan. Top each cutlet with some diced tomato and then with shredded cheese. Bake at 340 degrees until cheese is melted and meat is thoroughly heated. To serve, place several tablespoonfuls of Mushroom Sauce on plate. Top with veal. If sauce is too thin at time of serving, stir in a teaspoonful or so of flour and increase heat, stirring constantly until sauce thickens. I served this with potato pancakes and zucchini. This served two VERY hungry people. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: hc16+@andrew.cmu.edu (Huifen Chan) VEAL SCALLOPINI =============== Flatten scallopini with back of cleaver. Brown veal scallopini in a mixture of olive oil and butter. Drain them on paper towel. Roll them in slices of Motzerella cheese and ham. Brown slightly again and remove from pan. Add a little ( just a little, less than half a teaspoon for 5-6 pieces of veal) flour to the oil mixture, and stir. Add a drops of lemon juice to the mixture, Add abt half of a small packet of half and half. Add a little salt, which is really not necessary. Shake some parley leaves on the sauce. Put the rolled meat in the sauce, cover and simmer in low heat for a few minutes. Enjoy! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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