Unicorn (Unicorn@Indenial.com)
Thu, 27 May 1999 11:15:31 -0400
:::::::::::::::::::::::: FOOD FUNNY ::::::::::::::::::::::::
Here's another pithy observation from frequent contributor Allan
Bethel:
I didn't fight my way to the top of the food chain to be a vegetarian.
:::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::
For years this was my mother's favorite dish for serving to company.
Depending on the number of people she was entertaining, she would
either serve it in the kitchen or have guests serve themselves buffet
style from a chafing dish. The veal puts it a little on the pricey
side, but pork can easily be substituted.
Veal Paprika
1/4 cup (60 ml) very thinly sliced onion
3 Tbs (45 ml) butter
1 lb (500 g) veal cutlets, sliced 1/4 inch (5 mm)
thick and cut into 1/4 lb (125 g) portions
1/4 cup (60 ml) flour, seasoned with salt and
freshly ground pepper to taste
1+1/2 cups (375 ml) fresh or canned chicken stock
3/4 cup (180 ml) sour cream
1 tsp (5 ml) paprika
Saute the onions in the butter over moderate heat until they are
transparent, and remove them to a dish. In the same saute pan brown
the cutlets that have been dusted in the seasoned flour. Add the
onions and chicken stock and reduce the heat. Simmer covered over low
heat for 20 to 30 minutes. Add the sour cream and paprika and simmer
an additional 5 minutes, stirring occasionally to thoroughly blend the
ingredients. Serve over buttered noodles. Serves 4.
This archive was generated by hypermail 2.0b3 on Fri May 28 1999 - 09:00:03 EDT