Friday, August 19, 2011
Dinner at Luzerne
It was like an old world family restaurant. The couple that ran it were from Germany. and our favorite server was an adorable French woman, who didn't really speak English well, but she tried.
alas the restaurant is no longer there, but what nice memories.
One of our favorites was a Speatzle and Veal Schnitzel with a cream morel sauce
What is it? Speatzle is a tiny little dumpling, and schnitzel is veal or pork pounded thin and then lightly floured and fried, like a scallopini only German Switzerland and Austria it is called schnitzel. Sometimes it is served by itself with a lemon wedge.
Mushroom Cream Sauce
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 cup wild mushrooms of your choice, sliced thinly, like morels.
4 garlic cloves, minced
1/2 cup dry vermouth
1 cup chicken broth
1 cup heavy cream
1 teaspoon fresh thyme
1 teaspoon rubbed sage
In a saucepan over medium-high heat saute sliced mushrooms and minced garlic in 1 tablespoon olive oil and butter until liquid evaporates. Increase heat to high, add dry vermouth and chicken broth, reduce liquid to 3 tablespoons; add the cream. Continue cooking until large bubbles appear and the sauce coats the back of a spoon. Remove from heat, add thyme and sage. Set aside.
2 pounds Veal slices, pounded to 1/4-inch thickness
Salt and pepper, to taste
Flour for dredging
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
Cut meat into 8 servings. Season with salt and pepper, dredge in a small amount of flour; shake off excess. In a large skillet over high heat in 2 tablespoons olive oil and 2 tablespoons unsalted butter saute meat very quickly for 1 minute each side. Add any juices from the pan to the mushrooms, spoon onto individual plates, add the sauteed meat on top and serve with zucchini or asparagus.
Adapted recipe courtesy of http://www.finedinings.com/