Text 9942, 82 rader
Skriven 2011-04-25 23:45:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Scotch
==============
 -=> On 04-25-11  15:03,  Hap Newsom <=-
 -=> spoke to Michael Loo about RE: Rummy bunny 251 <=-

 ->  HN> my scotch to taste like scotch
 -> 
 -> Sharman didn't drink anything except Drambuie, which I
 -> grew to find okay. Otherwise, I don't see the point of
 -> Scotch mixed drinks or combinations.
 ->
 HN> Drambuie is too sweet. Scotch and soda
 HN> is ok, 
 
I have almost always liked Drambuie, but never liked blended Scotch.
Until Nancy shared a little bit of her single malt with me at one of the
picnics, I would have said never liked any Scotch -- but I could easily
get used to what she had.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Veal Escalopes with Cream (Rahmschnitzel)
 Categories: Veal, Main dish, German
      Yield: 4 servings
 
      4 lg Veal escalopes, pounded thin
      1    Juice of 1 lemon
    1/4 c  Flour
      1 ts Salt
    1/2 ts Black pepper
    1/2 ts Paprika
    1/4 c  Butter
    1/4 c  Dry white wine
      8 oz Button mushrooms; wipe clean
           -& slice
      2 tb Fresh chives or scallions;
           -(spring onions); chopped
    1/4 ts Salt
    1/4 ts Black pepper
    1/4 ts Nutmeg, grated
    1/2 c  Heavy cream
 
  In a shallow dish place the escalopes and pour over the lemon juice.
  Set aside and marinate for 30 minutes, basting occasionally.  Remove
  the veal from the marinade and dry them on paper towels. Discard the
  lemon juice.
  
  Season flour with salt, pepper & paprika.  Place the flour on a plate
  and, one by one, dip the escalopes in it, shaking off any excess. Set
  aside.
  
  In a large frying pan, melt 3 T of the butter over moderate heat.
  When the foam subsides, place the escalopes in the pan. Fry them for
  3-4 minutes on each side or until they are lightly and evenly browned.
  
  Pour in the white wine and bring to the boil.  Cook for a further 2
  minutes, stirring constantly. With tongs or a slotted spoon remove the
  escalopes from the pan and place them on a warmed serving dish.
  
  Set the dish aside and keep warm while you make the sauce.
  
  Add the remaining butter to the pan and melt it over moderate heat.
  
  When the foam subsides, add the mushrooms, chives or scallions, salt,
  pepper and nutmeg to the pan and stir well to mix.  Cook the mixture
  for 3 minutes or until the mushrooms are tender. Remove from the heat
  and stir in the cream.
  
  Pour the sauce over the escalopes and serve at once.
  
  Serves 4.  Suggested accompaniments:  creamed potatoes, petite peas,
  well-chilled bottle of Rudesheimer wine.
  
  Original Poster Not Shown on File
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:48:07, 25 Apr 2011
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