Hale Hitler

Wiener Schnitzel:

With a meat hammer pound out the veal to about 1/4 inch thick
Season the bread crumbs to taste with the salt and pepper
Dip the cutlets first into the flour, then the egg wash and finally the bread crumbs, this is called the breading procedure
Sauté the breaded cutlets in the butter over low heat for 2 minutes on one side, turn over and cook for 2 minutes on the other side
Turn again and cook until done, no more than 10 minutes in all
Garnish with the lemon and anchovies, then serve

Cook the carrots, onions and beets in boiling water just to cover them. Simmer gently, covered for about 20 minutes
Add the butter, stock, cabbage and vinegar, then simmer for 20 more minutes
Place the soup in bowls. Add to each serving the sour cream mixed with the cucumber, season to taste

Other stocks such as chicken or veg. can be used in place of the beef
Serve hot or cold and with pumpernickle bread
Borscht can be served hot or cold and it should always be garnished with a dollop of sour cream
Borsch is an Eastern European soup that is popular in Poland and the Soviet Union
It is one of the first Russian dishes to become popular in France, with the arrival of Russian émigrés in the 1920s

Beat the eggs in a large bowl until well blended
Mix the eggs well with the rest of the ingredients
Drop small bits of the batter from a spoon into simmering water or stock. Or put the batter through a colander or a spätzlen cutter
Try a sample and if the are too heavy add some water to the batter
Simmer until they are done

Spätzle is a speciality common to Alsace and southern Germany, consisting of small dumplings made of flour, eggs and cream poached in boiling water. They are used to garnish sauced meat dishes (especially game) or are eaten as an entrée, au gratin, with cream noisette butter, or with small fried croutons. In Württemberg, spätzle are similar to small quenelles and are made with liver purée or cheese. The word literally means "little sparrow"; In Alsace, it is also spelt spatzele or spetzli
This dumpling should be very light and delicate
Spätzle are good served with roast veal or in a soup
When served with meat, drian the spätzle, place them in a dish and cover with croutons, or 1/4 cup of bread crumbs sautéed in 1/2 cup butter

This dish was recognized in 200 B.C. when, it was served to laborers working on the Great Wall of China
To retain its full flavor, sauerkraut should be served raw or barely heated through. Cooking makes kraut milder

Toss the sauerkraut, beer and caraway seeds together, then place into a 1 1/2 quart baking dish
Cover and bake in a preheated 375°F over for 10 minutes
Top with the frankfurters and continue to bake about 20 minutes longer
Garnish and serve

Hosted by www.Geocities.ws