Text 30023, 61 rader
Skriven 2009-10-17 07:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: joggin' 283
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 ML> expired), which goes into the pocket of my laptop bag. In case
 ML> of loss or theft, there's a photocopy of the thing in my
 ML> neck wallet, which I seldom take anywhere.
 RH> Sounds like you've got a few designated spots.

Problem is of course if the laptop bag goes away. Then I'm
up the creek. The neck wallet photocopy is not always
accessible - what I ought to do is send a scan to myself at
Gmail, where I could pick it up easily in case of emergency.

 RH> Gravy jello? (G)  I've had that happen a few times.

That's common when you use a good rich stock - but with
breast it goes beyond that and becomes more like gravy gummy.
There's nothing wrong with it - you heat it up and it's fine.
What it means, though, is that you probably could get away
with diluting the gravy further.

 RH> I was going thru one of my German cook books today & saw something
 RH> similar.  I was looking for my favorite red cabbage recipe to use up
 RH> the bit we've got on hand.

Vinegar, sugar, water, and either caraway or juniper,
until it tastes right. Also, I've added lots of slivered
apple to good effect.

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01

      Title: Schwalbennester (Barvarian Veal)
 Categories: German, Meats, Veal, Main dish
      Yield: 4 servings

      1 lb Veal; Cut In 4 Thin Slices          2 T  Vegetable Oil
    1/2 t  Salt                                1 ea Onion; Medium, Diced
    1/8 t  Sugar                             3/4 c  Beef Bouillon; Heated
    1/2 t  Pepper; White                       1 T  Tomato Paste
      1 T  Mustard; Dijon Style                2 T  Unbleached Flour
      4 ea Bacon; Slices                     1/4 c  Red Wine
      4 ea Eggs; Large, Hard Cooked

  Dry veal on paper towels.  Roll in a mixture of salt, sugar, white pepper,
  and mustard.  Place a bacon slice on top of each piece of veal.  Place an
  unsliced egg on top of the bacon.  Rollup each slice of veal (jelly-roll
  fashion) and tie together with string.  Heat oil in frypan and brown veal
  rolls well on all sides.  Add onion; saute for 3 minutes.  Add the hot
  bouillon; cover and simmer gently 25 minutes.  Remove the veal from the
  pan.  Remove the strings from the veal and keep veal warm on a serving
  platter.  Add tomato paste to the pan drippings; stir.  Thoroughly mix
  flour and red wine to remove all lumps.  Add to sauce and cook until
  mixture thickens.  Add warm veal rolls and heat through.  Before serving,
  place veal rolls on a platter, pour sauce over the rolls and serve with
  pureed potatoes. Source unknown. The red wine could be substituted
  with vinegar and fruit juice.

  Posted to NCE 1 Oct 04

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