ZURCHER GESCHNETZELTES

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Pastetli (Meat Pie) Ingredients for 6 persons: ã ã ã ã ã ã ã ã ã ã ã ã 450 g (1 pound) puff-paste 2 tablespoons margarine or butter 1 shallot, hacked 1 clove of garlic, pressed 800 g (1.75 pounds) small mushrooms, cut into four pieces each 1 dl (3.4 fl. ounces) white wine 180 g (6.3 ounces) half and half sour 1 dl (3.4 fl. ounces) cream 1 teaspoon curry 1 tablespoon worcestershire sauce ½ teaspoon paprika, a small amount of nutmeg and cayenne pepper salt or spices Preparation: 1. Bake 6 large
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  Pastetli (Meat Pie) Ingredients for 6 persons: ã 450 g (1 pound) puff-paste ã 2 tablespoons margarine or butter ã 1 shallot, hacked ã 1 clove of garlic, pressed ã 800 g (1.75 pounds) small mushrooms, cut into four pieces each ã 1 dl (3.4 fl. ounces) white wine ã 180 g (6.3 ounces) half and half sour ã 1 dl (3.4 fl. ounces) cream ã 1 teaspoon curry ã 1 tablespoon worcestershire sauce ã ½ teaspoon paprika, a small amount of nutmeg and cayenne pepper ã salt or spices Preparation: 1.Bake 6 large heart-shaped pies made out of the puff-paste for about 15 to 20minutes2.Heat margarine or butter in a pot3.Add shallot and clove of garlic, stew4.Add white wine and mushrooms, mix, cover and cook for about 5 minutes5.Increase heat, cook in open pot until half of the fluid has gone6.Add half and half and cream7.Add curry, worcestershire sauce, paprika, nutmeg, pepper and salt  8.Distribute the filling into the heated pies, serve immediatelyHints: You may replace part of the mushrooms with small pieces of veal.You may want to prepare the pies in advance, but they have to be heated in the ovenbefore the filling gets added. Rippli (Ribs)  Rippli means, ribs taken from pork. In the region of Bern, it is served with bacon, beansand potatoes. Ingredients for 4 persons: ã 1 tablespoon margarine ã 100 g (0.22 pounds) bacon, cut into small pieces ã 2 onions, hacked ã 1 garlic, pressed ã 300 g (0.66 pounds) cabbage, cut into strips ã 200 g (0.44 pounds) celery, cut into pieces ã 250 g (0.55 pounds) carrots, cut into slices  ã 500 g (1.10 pounds) potatoes, cut into slices ã pepper ã ½ teaspoon dried or 1 teaspoon fresh thymian ã 800 g (1.76 pounds) smoked loin ribs from pork  ã 1 dl (3.4 fl. ounces) white wine ã ¼ teaspoon soup powder (instant soup) ã 4 tomatoes, pealed, cut into slices Preparation: ã Heat up the margarine in frying-pan. ã Add bacon, onion and garlic and stew. ã Add cabbage, celery, carrots and potatoes, cover and steam until the vegetablesfalls in. ã Spice with pepper and thymian. ã Place ribs within the vegetables. ã Add white wine and soup, cook on low heat for about one hour. ã Add tomatoes and cook for 10 more minutes. Zürcher Eintopf (Hot-pot Zürich style) While it is possible to use any type of meat to prepare this menu, the real  Zürcher Geschnetzeltes is made with cut veal. Traditionally, it comes with hashed potatoes, but itcould also be served with rice, pasta or mashed potatoes.  Ingredients for 4 persons: ã 300 g (0.66 pounds) fresh mushrooms, sliced ã  juice of ½ lemon ã spices ã 600 g (1.3 pounds) veal, cut in small pieces ã 2 tablespoons margarine ã 1 onion, cut in very small pieces ã 1 dl (3.4 fl. ounces) white wine ã 1 to 2 dl (3.4 to 6.8 fl. ounces) water ã 1.5 to 2 dl (5 to 6.8 fl. ounces) cream ã gravy-powder ã paprika ã 1 teaspoon salt ã grind pepper Preparation: 1.Cook the mushrooms together with the lemon juice in a small, covered pot.Heat up slowly, cook for 2 minutes.2.Pour the liquid into a cup. Add some spices to the mushrooms, keep themwarm.3.Melt the margarine in a frying-pan4.Add the onions, stew. Increase the heat, add the meat, add some water androast gently. Turn the meat occasionally to make sure it gets roasted evenly.5.Remove the meat.6.Add the white wine, let cook until the liquid thickens.7.Add the liquid from 2. plus some gravy-powder, cook until the sauce binds.8.Add the cream and increase the heat slightly.9.Add paprika and some spices.10.Pour salt, pepper and ½ teaspoon paprika on the meat. Put meat into thesauce, increase the heat, but do not cook.11.Add the mushrooms. Remarks: ã  Zürich Geschnetzeltes is usually served with rösti  (hash browns), but rice orpasta fits fine as well. ã In a restaurant, if this menu is declared as  Zürich Geschnetzeltes , it has to bemade out of veal, but you can use pork or chicken if you wish. ã If you like kidney, you may want to replace half of the veal with it. Zürcher Geschnetzeltes Zürcher Geschnetzeltes (Germanfor sliced meatZurichstyle , inZürich German „Züri-Gschnätzlets“) is aSwissdish fromZurichregion.
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