A delicious and easy-to-make dish from Germany, Rahmschnitzel (ram-shnit-zell) is veal escalopes zoith a wine, cream and mushroom sauce. Serve with creamed potatoes and Pet its Pois a la Francaise for a truly superb meal. A well-chilled bottle of Riidesheimer wine would complement this dish beautifully.
4 large veal escalopes, pounded thin juice of
1 oz. seasoned Hour, made with
1 oz. flour,
1 teaspoon salt,
1 teaspoon black pepper and
2 teaspoon paprika
2 oz. butter
2 fl. oz. dry white wine
8 oz. button mushrooms, wiped clean and sliced
2 tablespoons chopped fresh chives or spring onions
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon grated nutmeg
4 fl. oz. double cream
In a shallow dish place the escalopes and pour over the lemon juice. Set aside and marinate for 30 minutes, basting occa- sionally. Remove the veal from the marinade and dry them on kitchen paper towels. Discard the lemon juice.
Place the seasoned 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 H ounces of the butter over moderate heat. When the foam subsides, place the escalopes in the pan. Fry them for 3 to 4 minutes on each side or until they are lightly and evenly browned.
Pour in the white wine and bring it 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 spring onions , 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 the pan from the heat and stir in the cream. Pour the sauce over the escalopes and serve at once.