Text 20005, 95 rader
Skriven 2012-01-16 23:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Schnitzel Höstfoller
============================
-=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> I would love to enjoy again a Schnitzel Höstfoller (lumberjack) - a
 GJ> pork schnitzel stuffed with ham and cheese

I've seen that sort of schnitzel before, but labelled a Cordon Bleu
Schnitzel and attributed to Switzerland. I also dug up these Italian
and French versions:

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Escalope De Veau Comtoise (Comte Veal Scallop)
 Categories: French, Cheese, Veal, Dairy, Ham
      Yield: 6 Servings
 
      6 lg Veal scallops
      3 tb Oil,
    100 g  Sauteed sliced mushrooms
      6 sl Smoked cured ham
    100 g  Grated Comte cheese
     10 cl Heavy cream
           Salt and pepper
 
  Season the veal cutlets with salt and pepper. In a large skillet,
  brown the meat in hot oil 10 minutes on each side. Transfer them
  to an oven dish. Cover with the ham and cheese.
  
  In the skillet, add the sliced mushrooms, then the cream. Cook for
  4 to 5 minutes. Add salt and pepper. Pour the sauce over the meat.

  From: Patricia Plummer

-----
 
---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Scaloppine of Veal with Stuffing
 Categories: Veal,, Cheese, Ham, Sausage, Herbs
      Yield: 10 Servings
 
  3 1/2 lb Veal scaloppine
    1/2 ts Salt, to taste
    1/2 ts Pepper, to taste
      2 oz Flour, as needed
      2 fl Olive oil
      8 fl Dry white wine
     20 fl Demi-Glace/Jus de Veau Lie
     10    Sage leaves
           STUFFING:
      1 oz Shallots, minced
      6 oz Ham, chopped fine
      6 oz Italian sweet sausage
      5 oz Spinach, blanched, chopped
      3 oz Ricotta cheese
      2 oz Romano cheese, grated
    1/4 ts Nutmeg, ground
      2 ts Sage, chopped
 
  Scaloppine di Vitello Porta Foglia

  Cut the veal into scaloppine, about 5 to 6 ounces (140 to 170
  grams) each. You should have 20 pieces.  Pound the scaloppine.
  Season with salt and pepper before filling.
  
  Combine the shallots with the ham, sausage, spinach, ricotta,
  romano, nutmeg, and sage.  Season with salt and pepper; mix well.
  
  Spread 1 ounce (30 grams) of stuffing on each scaloppine.  Fold
  over and secure with a toothpick. Dredge scaloppine in flour and
  shake off excess.
  
  Saute in oil until lightly browned on both sides; remove to a
  serving platter, discard toothpick and keep warm.

  Pour off excess fat from the pan; add wine; reduce until syrupy.
  Add the Demi-Glace and simmer briefly. Arrange the scaloppine on a
  plate, coat with the sauce, and top with a sage leaf.

  The New Professional Chef, Culinary Institute of America

  From: Bill Swisher
 
-----


Cheers

YK Jim


... Be careful when stuffing the turkey because of the giblet snakes.

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