Waterloo Country Inn

Princess Anne, Maryland

Specialty Recipe

Zurich Geschnetzeltes

Ingredients:

21 ounces veal, sliced by hand if possible

2 Tablespoons butter

Salt

Pepper

1 onion

3/4 cup white wine

3/4 cup cream

A few drops of lemon juice

1 Tablespoon chopped parsley

Saute the thinly sliced veal on all sides in very hot butter. Remove from the pan, sprinkle with salt and pepper, and keep warm. Slightly reduce the heat, then finely chop the onions and add them to the fat from the meat. Saute briefly, then pour in the wine.

Simmer until the liquid is reduced by half. Add the cream and bring to a boil. Then add the meat juices and season with salt, pepper, and a few drops of lemon juice. Reheat the meat in the sauce, but do not let it boil. Serve topped with parsley. It is traditionally accompanied by rösti, but it is delicious with pasta as well.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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