European Stars And Stripes (Newspaper) - August 20, 1968, Darmstadt, Hesse                                Page 16 the stars and stripes tuesday aug u5 20, it s easy to tempt jaded appetites when you serve schnitzel with a variety of garnishes. The veal cutlets sauteed in a Beer Batter Are delicious a la Holstein with a Fried egg topped with fresh mushrooms or served with a sour Cream sauce. Veal meals timeless recipes in no time for variety try veal. Italy Germany and France All have special dishes that make the most out of this delicately Flavoured meat. The italians in particular have perfected the Art of making just a tiny slice a gourmet treat. All veal should be greyish White in color and velvety in texture with Little exterior fat but their veal is particularly Fine in texture and quite mild in flavor. For this reason Many of their veal dishes Call for Savory touches of herbs cheeses and wines. Too often perhaps modern homemakers think Well loved dishes involve a Long slow cooking process but it s not necessarily so. Many a famous dish that has stood the test of time especially those using veal can be prepared in no time Flat. A prime example is Salti Bocca which Means jump into the  it s a classic dish with Superb flavor and it takes Only 10 minutes cooking time. Quick veal cordon Bleu veal Marengo 12 mushroom Caps 2 in s. Butter 2 a ibs. Cubed veil l -.in. 2 Tbs. Flour 4 Tbs. Oil 2 Tbs. Minced onion one Clove garlic minced 1 can no. 2 whole tomatoes 1 cup Chicken Slock 1 cup dry while Bor Deaux wine1 tsp. Salt i tsp. Pepper 6.whole while onions 1 cup heavy Cream in a Saucepan saute the mushroom Caps in Butler Over medium heat. Shake the pan occasionally re serve. Dust the veal in flour. In a Large heavy Skillet or Kettle Brown veal in Oil until Golden about 10 minutes. Add the onion and garlic Cook another five minutes. Sieve the tomatoes into the Skillet add Chicken Stock wine Salt and Pepper. Cover Sim Mer gently one and a half hours or until meat is tender. During the last 30 minutes of cooking add the onions and sauteed mushrooms. Stir in the heavy Cream do not boil serve immediately. Serves 4. Salti Bocca Alia Romana place the Salt pork in a Saucepan and add Ute to cover. Cook one minute and Drain. Cusk the pork in the Saucepan stirring until it is rendered of i and lightly browned. Add the onion and Cook briefly stirring. Add the lettuce and Cook stirring until wilted. Cover and Cook five minutes add the remaining ingredients cover and Cook until or i Are tender 10 to 20 minutes longer if necessary. 1 Frozen peas Are used Cook All ingredients except peas for 10 minutes. Stir in the pea Rover and Ink five minutes. Serve. Stars Mil 2 ibs. Buttercup line dry bread crumbs 1 packet 2 to an Covel Lope Green onion  /4 cup Cream for whip Ping 1 in. Veal for soul opine 2 s 1 i c e s cooked Ham from a 5-ounce pack age halved 2 slices Muenster cheese from an 8-ounce pack age halved 1 i. Very thin veal cutlets1 4 tsp. Dried Sage Lea Salt and Pepper 8 thin slices prosciutto or cooked hum 4 Tbs. Butter ii cup dry White wine 2 hard cooked eggs sliced hot cooked spinach coat Bottom and Side of a 9-Inch pie plate with Hal of the butter Sprinkle with half of the bread crumbs set remaining butter and crumbs aside. Mix Green onion dip mix and Cream in a second pie plate. Dip half of the veal slices 1 at a time in Cream mixture to coat one Side then place coated Side Down and slightly Over mapping on top of breadcrumbs in pie plate. Top with Ham and cheese. Dip remaining veal slice in Cream mixture place coated Side up of i top of Haw and cheese. Sprinkle with remaining bread crumbs with remaining butter. Bake in Tot oven 4i u f 30 minutes or until veal is tender and Golden Brown. Garnish with Lemon slices Sprinkle with paprika and Parsley Ami serve with hashed browned potatoes. Buy thin cutlets or Pound with a rolling pin be tween two sheets of aluminium foil. Cut in 8 pieces Sprinkle one Side of the veal slices with Sage and Salt and Pepper. Place a slice of prosciutto on top of each and fasten with a wooden pick. Melt butter Ina Large Skillet. Add meat veal Side Down and Cook Over moderate heat 4 minutes. Turn and Cook 3minutes longer. Transfer to serving Platter keep hot. Add wine to Skillet heat stirring to scrape up Brown particles. Pour Over veal. If desired Garnish with egg slices. Serve on bed of hot cooked spinach. Serves -1. Petite pois a la Francaise 11 in. Salt pork Cut into tiny cubes 1 cup finely chopped onion la cups shredded or chopped lettuce 1 Tbs. Butter 2 to j cups shelled Jeneil peas t i r e e to four pounds fresh or two to ounce package Frozen suit and freshly ground Pepper to taste 1 tsp. Sugar � cup mater Mary Neth editor schnitzel with variations 6 veal cutlets Cut a Inch .4 tsp. Hot stick 1 cup flour Oil or melted shortening a tsp. Sal for frying 2 Tbs. Oil or no Kiwi 2 i bks slightly beaten Shoi Tunini a cup Beer or ule have Butcher Pound meat Ery Hun a t Oil Skillet or frying Kettle to 375t. Meanwhile con " eggs Beer hot sauce flour Salt and Oil until d. Is smooth. Dip 2 veal cutlets at a tune into in Drain. Drop into heated fat Fry 1 10 2 Nuqui a until Golden on each Side. Hemo a Iron i. Serve with Choice of following garnishes. Spicin in separate Skillet Fry � " l0 by cutlet. Place egg on cutlet Garni i. I stripes. Mushrooms heat 2 Label Poons i us separate Skillet Uddin i Potkul sliced ill ill flt. A i tsp. Salt saute until tender. Add i "1 w. Simmer 2 minutes. Pour Over Sau fed  cup Souh Criam in a Small Saucepan. Tullin Liliu Sai sour Cream cup Btu re Cui or 1 1 Over cheese 1 Tbs. Paprika a tsp. Hot Tull p 1 Potlow heat until blended and heated Uin ii a. Boil. Pour or cutlets serves i