KALBSSCHNITZEL NATUR MIT CHAMPIGNONS UND
RAHMOSOSSE:

Veal Cutlet au naturel, with mushrooms
and cream sauce

6 veal cutlets, each a little less than
1/2 lb
1 lb. fresh button mushrooms simmered in butter lard, no substitutes
1 rounded teaspoon flour
1/2 pint sour cream
3 lemons
2 bunches parsley
salt
pepper

Preheat oven to 150. Wash cutlets and
dry. Pound cutlets about ten times on
each side with a tenderizing hammer or
about fifteen to twenty times on each
side with the edge of a saucer. Salt,
pepper, and squeeze a few drops of lemon juice on both sides.

Melt 1 tablespoon lard in pan and fry
Schnitzels until done, adding lard as
necessary. As Schnitzels are done, place in oven to keep warm. A little before the last Schnitzels are done add well-drained button mushrooms and flour to pan, stirring flour well into melted lard so that it browns. Remove Schnitzels from pan and place in oven to keep warm. Turn fire very low. Stir sour cream into pan, stirring well to dissolve crust from bottom of pan. Bring to simmer. The sauce will be a very light brown. Place Schnitzels on pre-warmed plates garnished with lemon wedges and parsley. Pour sauce with mushrooms over schnitzels.

TYPICAL MENU:

Einlaufsuppe—Egg drop soup
Kalbsschnitzel nature mit Champignons
and rahmsosse
Rosenkohl—Brussels sprouts
Reis—rice
Moselwein—Mosel (white )wine

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

PAPRKIA-RAHMSCHNITZEL:

SCHNITZEL WITH BELL PEPPERS IN CREAM SAUCE

RECIPE: Same as for Kalbsschnitzel mit
Rahmsosse
1 medium onion
3 medium green or red bell peppers

Prepare as for Kalbsschnitzel. While the Schnitzels are cooking cut peppers in half and remove stems and seeds. Cut crosswise in thin half-rings. Peel onion, cut in half lengthwise, then into thin slices. Fry pepper half rings and onion half rings in a small frying pan until soft. Just after adding the sour cream add fried peppers and onions to sauce. Let simmer 1 minute. Place Schnitzels on pre warmed plates. Pour sauce with mushrooms, peppers, and onions on Schnitzels and garnish with parsley and lemon wedges.

TYPICAL MENU:

Tomatensuppe—Tomato soup
Paprika-Rahmschnitzel—Schnitzel with
bell peppers in cream sauce
Reis—Rice
Rot-oder Weisswein—Red or white wine

Miller's Authentic German Cookbook

From Olga