From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Sun, 3 Oct 1993 12:00:00 +0100
A classical one from Zuerich !
Servings: 4
MMMMM------------------------------ROESTI-----------------------------------
600 g Potatoes ( 21.5 oz) 20 g Butter (0.75 oz)
50 g Leek (1.75 oz) Salt, freshly ground pepper
50 g Diced bacon (1.75 oz)
MMMMM--------------------------GSCHNAETZLETS-------------------------------
400 g Tender veal (14.25 oz) 150 g Veal kidney (5.5 oz),
- sliced into fine strips - trimmed
20 g Butter (0.75 oz) Salt, freshly ground pepper
MMMMM------------------------------SAUCE-----------------------------------
1 x Shallot 1 dl Dry white wine (1/2 cup)
150 g Fresh mushrooms (5.5 oz) 1 dl Whipping cream
20 g Butter (0.75 oz) 1 dl Veal stock
MMMMM-----------------------------GARNISH----------------------------------
1 tb Parsley 3 tb Whipped cream
Roesti
Boil the potatoes AT LEAST 1-2 days in advance.
Peel potatoes and grate. Season with salt and pepper. Slice leek finely.
Heat butter in a skillet. Combine potatoes, bacon and leeks in the pan.
Mix well, form a cake, saute' until there is a golden brown crust. Turn
and saute' other side until golden brown.
Gschnaetzlets
Heat butter in a skillet, sear meat well on all sides. Remove from pan and
kepp warm.
Slice kidney, season with salt and pepper, sear briefly on both sides.
Keep warm.
Sauce
Chop shallot finely. Clean, trim and slice mushrooms. Heat butter, saute'
shallots, add mushrooms and saute' briefly. Moisten with wine and let
liquid evaporate. Cover with cream and veal stock. Cook sauce until it
reaches a creamy consistency.
Serving
Chop parsley finely. Place meat in sauce. Reheat carefully. Correct
seasoning. Stir in parsley. Fold in whipped cream.
Arrange potatoes and meat on plates. Place the kidney in the sauce and
serve.
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