Jaegerschnitzel

INGREDIENTS

INSTRUCTIONS

Get some pork- or veal-Schnitzels. Wash the meat; dry with a paper towel
and rub with pepper, salt and just a little brown sugar. Cook in (real)
butter in an open pan on both sides until the meat is done and takes on a
nice brown. Set aside and keep hot. In the meat juice left in the pan, cook
_fresh_ mushrooms (about a pound for 2 Schnitzels; any kind of mushrooms
will work, but the white mushrooms you get in any super market or, if you
collect your own, a mix of wild forest mushrooms, seem to be best) until
the liquid is mostly gone, adding pepper, salt and More(Y/n/=)? sugar (be
careful with the sugar; too much of it will spoil the mushrooms) to taste.
Stir in fresh cream (unwhipped) until you get a thick sauce. Pour on top of
the Schnitzels, serve with french fries or croquettes. Variations: You
might try to add a little cooking sherry, onions and/or garlic to the
mushroom gravy (the onions and the garlic are cooked together with the
mushrooms; the sherry is added with the cream).
Converted by MMCONV vers. 1.10
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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