| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
German |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Cow's udder, a generous lb |
| 1 |
|
Egg, beaten |
|
|
Plain breadcrumbs |
| 100 |
g |
Butter, 7 Tbsp |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
In order to remove all traces of milk, put the udder into lukewarm
water and let soak for 2 to 4 hours, permitting the water to cool off.
Then cook the udder in a 2-percent to 3- percent salt water solution
until tender. Remove from the cooking liquid and cut into 1/2-inch
thick slices. Let the slices dry a bit. Season on both sides, dip into
whisked egg, and then into breadcrumbs. Fry in butter, turning once,
until golden brown on both sides. Serve with lettuce. Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”