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
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