 | Category: | | Meat & Seafood | | Servings: | | for five |
Description:
This is my favourite Swiss dish besides the liver and blood sausage and Rösti. There are a lot of variation of this dish, including the one that consists of only calf's liver. I love them all.
Recipe is taken from Fondation Nestle's Culinary Art and Traditions of Switzerland.
Ingredients:
450 g veal, thinly sliced by hand
300 g calf's kidney, thinly sliced by hand - I omitted this
80 g butter
80 g shallots, chopped
150 g fresh mushrooms, thinly sliced
100 ml white wine
200 ml fresh cream
100 ml clear brown stock
salt, pepper,
a little basil
sauce thickener - I used maizena
zest of 1/4 lemon, thinly sliced
Italian parsley, chopped
Directions:
Season the veal and kidney slices and saute quickly one at a time - Instead of sauteing one at a time, I brown them by pouring a little oil on a very hot pan and put the meat slices on one side. Pick them up once they brown and turn. Do the same for the other side and quickly remove them. This is to ensure that the meat remains tender and juicy.
Remove from pan and keep hot
Sweat the shallots and mushrooms and season
De-glaze the pan with wine, add the brown stock and leave to cook for 2-3 minutes
Remove the mushrooms
Strain the sauce and thicken with the sauce thickener
Add the cream, then the meat and mushroom, stirring gently
Re-heat but do not boil or cook further
Add the lemon zest
Transfer to a copper serving pan and sprinkle with chopped parsley
Serve with Rösti - I used Tagliatelle.
Note: the ingredients and directions are verbatim from the book except for the sauce thickener which it says 'Beurre manié' which is a paste made from equal parts butter and flour used as thickener for sauces, soups and stews. 
 | mmmm top nih! varkenshaas saus krim jamur gue jg mirip gini buatnya (beda bahan aja). lain kali coba yg cara swiss ini aah :D thanks ven! |
 | This is another 'blast from the past'. I tasted this dish for the first time in Zurich, on our first (back packing) holiday together back in 1985. They served it with Rosti, and we washed it down with Kirchen Bier (cherry beer) in a big beer jug, sitting at the bank of lake Zurich. I fell in love with the dish, as with the guy I was with (still am..). Too bad we can't get veal as easy here in UK. So, I sometimes - as Tita said - we use pork fillet instead (which to me, does not taste quite the same, as it is less subtle). |
 | *catet veal di shopping list minggu ini*
btw ven, alas meja loe lutu banget.. |
 | Bikin brown stock nya gimana ?
Apa lu selalu bikin dalam jumlah banyak trus dibekukan ? |
 | bookshop wrote on Oct 18, '06, edited on Oct 18, '06  Too bad we can't get veal as easy here in UK  This is surprising. I wonder why? Would it not be closer to substitute it with beef? |
| Nasi? serius? *patut dicoba gak yah? :D* Swiss-German kali yah? Judulnya kan Zurich style veal gitu. Gue pernah ke Luzern dan makan dish yg sama dengan judul bla bla bla ala Lucerne. Gue gak jelas deh :)). Semua ngaku dia punya :)).
PS: nulisnya copy paste dong ah :D. |
| hihihihi bukan gue punya Chic. Itu di rumah temen :D |
| Brown stock yg asli, kalo gue gak salah, itu dibuat dari tulang2 yg udah digoreng/panggang tus di rebus. Details-nya bisa dilihat di sini. Cuma, gue cheated. Gue pake knorr beef seasoning *blushing* |
| Thanks for the website cheftalk nya yaa..
Udah diprint dan siap dikasiin ke my mom... he..he.. gua males bikinnya..
Mending terima jadi.. |
 | Kelihatan enak bener....harus coba kapan2. Yang bikin aku nunda hanya penggunaan fresh cream di resepnya...hehehehe...
btw, boleh tanya gimana cara bikin link sewaktu posting recipe? Seperti di resep ini, ada link buku resep yang menjelaskan asal resep ini. Makasih sebelumnya =) |
| bookshop wrote on Nov 12, '06, edited on Nov 12, '06 Hi Maple. Soal bikin link, kalo saya pake cara bodoh abis gak pernah apal html codenya :p. Kan kalo nulis blog bisa bikin link? Setelah link jadi, box untuk view source di tick. Tus ada kode2 htmlnya akan muncul. Di copy dan paste ke resep. Trick ini bisa dipake untuk foto, review, dsb. Coba deh, moga2 bisa. |
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