Text 36872, 61 rader
Skriven 2010-04-18 09:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Caper-Stuffed Eggs
==========================
-=> Quoting Dale Shipp to Ruth Haffly <=-

 DS> Title: Caper-Stuffed Eggs
 DS> SOURCE: Southern Living Magazine, March 1974.

Those sound great. Anchovies and capers together can add a wonderful
unami lift and vinegar tang to so many dishes. One of my all time
favourite meals is:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Schnitzel a la Holstein
 Categories: Veal, German, Jw, Tnt
      Yield: 2 Servings
 
      2    (6 oz.) slices of veal
           Salt and pepper
           Flour for dredging
      1    Egg, beaten with
    1/4 c  Milk
           Seasoned bread crumbs
           Canola oil for pan frying
      2    Eggs
      4    Anchovies, rinsed
      2 Tb butter
      1    lemon
      1 tb Parsley, chopped
      1 tb capers, rinsed
  
  Place the veal slices, one at a time, between two large pieces of
  plastic wrap. With a mallet, pound the meat until it is 1/4 in.
  thick. Season the veal with salt and pepper. Dredge in the flour,
  shaking off the excess. Dip into the egg wash, allowing the excess
  to drip off. Coat in the bread crumbs.
  
  Heat 3/4 cup of oil in a large skillet until very hot. Place the
  veal pieces into the oil. Cook about 2 minutes until golden brown
  Flip and cook the other side. Remove, plate and keep warm.

  Remove the excess oil from the skillet and fry the two eggs
  sunny side up. Place an egg on top of each veal schnitzel. Criss
  cross the egg with 2 anchovies each. In the same pan, brown the
  butter, squeeze in the lemon juice, add the parsley and capers and
  pour the sauce over the veal.
  
  Jim Weller
 
MMMMM



Cheers

YK Jim


... Tofu is even more tender than veal.

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