Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!news.maxwell.syr.edu!dca1-hub1.news.digex.net!intermedia!newspeer2.tds.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Kalbssxhnitzel in Currysosse (Veal Steaks - Lemon & Curry ) Followup-To: rec.food.cooking Date: Fri, 02 Jun 2000 11:42:52 GMT Organization: www5 Lines: 29 Approved: phill@rt66.com Message-ID: <200006020737484.SM00171@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:42267 Kalbssxhnitzel in Currysosse (Veal Steaks - Lemon & Curry ) 1 pound Veal Cutlets; Sliced Thin 1/2 teaspoon Salt 1/4 teaspoon Pepper 3/4 teaspoons Curry Powder 3 tablespoons Vegetable Oil 2 each Onions; Diced 2 tablespoons Evaporated Milk 2 tablespoons Tomato Paste 1 each Lemon; Juiced 10 each Parsley Sprigs; Chopped 2 tablespoons Cognac Or Brandy Season veal with salt, pepper and 1/2 tsp curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. http://www.recipeway.com/ ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.