| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables |
1 |
Recipe |
INGREDIENTS
| 3 1/2 |
oz |
Leeks |
| 7 |
oz |
Red Peppers |
| 8 |
oz |
Zuccini, small |
| 3 |
tb |
Flour |
| 1 1/2 |
oz |
Butter |
|
|
Salt |
|
|
Pepper |
| 1/2 |
c |
Vegetable Broth |
| 1 1/2 |
oz |
Double Cream |
| 1 |
|
Egg |
| 1/2 |
oz |
Breadcrumbs |
INSTRUCTIONS
1.Clean leeks,cut lenghtwise,cut into rings. 2.Wash
and clean peppers, cut into small stripes. 3.Wash
zuccini and cut into 1/2 cm thick slices.Put 4 slices
aside and cut the rest of the slices into thin strips.
4.Knead together 1 tablespoon flour and 1 tablespoon
butter. 5.Saute the zuccini,leeks and peppers in 1/3
of the butter;season to
taste;add the broth and the cream and bring to a
boil;add the flour-
butter-mix and stir until smooth. Simmer, uncovered,
3-4 minutes. 6.Salt and pepper the zuccini strips,
roll in the rest of the flour.
Roll in the beaten egg and than in the breadcrumbs.
7.Heat the leftover butter in a skillet and fry the
zuccini, on mild
heat, on both sides about 3-4 minutes. 8.Divide on
plates and pour sauce over it,garnish with slices.
9.Serve with potatoes and tomatoe juice. Translated by
Brigitte Sealing Cyberealm BBS Watertown NY
315-785-8098
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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