Page:Meier - The Art of German Cooking and Baking.djvu/61




 * 2¼ lbs. of veal

Salt, pepper

½ tbsp. of flour

1 or 2 whites of egg

1 tbsp. of milk

1 cup of roll or cracker crumbs

⅛ lb. of butter or half butter and half lard

¾ cup of water

Preparation: The meat for this must be from the loin or leg. It is cut into ¾ inch slices, pounded, salted and peppered. Beat the white of egg well or take egg and milk, dip the pieces of veal in and then into the roll or cracker crumbs. Fry them brown in the hot butter or lard, this will require 10 minutes. They must not be rare-inside. For the gravy, put ½ tablespoonful of flour into the lard or butter, brown and add ¾ cup of water; add a little salt if necessary, cook well, then pour it over the meat, garnish with lemon slices and serve.


 * 2¼ lbs. of veal from the leg

Salt, pepper

2 eggs

Juice of ½ lemon

⅛ lb. of butter

6 eggs

Flour

Preparation: The veal is cut into six ¾ inch thick slices, pounded, salted, peppered. Beat the eggs well, dip the meat into it and then sprinkle with flour. Heat the butter and fry the slices to a light brown on both sides. While they are frying, drip the lemon juice on. When well done, put them on a hot platter. Make the gravy with ½ cup of water poured into frying butter and salt if necessary, cook and pour over the cutlets. The eggs are fried and placed on each cutlet carefully so the yolk does not run out.


 * 2¼ lbs. of veal from the leg

2 eggs

Salt

1 pinch of paprika

⅛ lb. of butter

4 hard boiled eggs

2 tbsps. of pickled beets, chopped

1 tbsp. of capers

1 small pickle

6 sardines

6 slices or six-eighths of a lemon

¼ tbsp. of flour.

¾ cup of water

½ tsp. of meat extract

1 tbsp. of onions

Preparation: The meat is cut into six ½ inch thick slices,