European Stars And Stripes (Newspaper) - May 7, 1987, Darmstadt, Hesse                                Gut Essen Cehen Cut Eisen Gehert dining out Well is possible wherever you arc in Germany whether you re in a Large atty with elegant restaurants or a Small town with modest Gawi Queser guest houses As you explore the variety of eating establishments youll discover foods quite different from what you re used to but you re sure to find Many dishes which Delight your palate. Here s a head Start on your culinary adventure Cir ten Appe to Ltd meat meat ii the Cornerstone of German meals with pork Schweyn and veal a a being far More popular and beef kind less popular Here than in the United slates. Pork is generally very lean Juicy and flavorful and it is served in dozen of ways. Veal is More elegant and More expensive. Tender mild tasting almost White veal it the basis for a splendid variety of dishes. German beef differs from . Beef primarily in the Way it is Cut with steaks pump and Fleet being Tine most common menu item in addition to roasts Brake no chops Koteletz ten Steak Steak and cutlets schnitzel eat u served ground in Many ways. In the United states ground meat is most often hamburger ground beef. In Germany it is usually a combi nation of meats veal and pork or beef or All three. Ground meats May be cooked As meatballs or patties with various sauces. Finely ground Bee of excellent Quality is served raw As Beefsteak tartar. This concoction claimed to be a reliable cure for a hangover ii prepared by the diner with the raw ground Steak a raw egg Yolk chopped onion anchovies Capers and pickles which is then spread on thin Rye a eid one category of meat dishes May be Best left unexplained since Many americans dislike the idea of eating animal  yet when these people try such dishes As ragout of is without knowing the ingredients they fall in love with meals composed of Tongue Sweet breads and brains. Germans like other europeans make full use of All edible parts of calves cows and pigs. While perhaps Only the More adventuresome americans will order tripe or Trotters almost everyone will enjoy the delicious liver dishes among which the Berlin style with onions and apples stands out. Fowl a mainstay of . Cooking is Chicken Haehn Chen and while the amount and variety of Chic Ken dishes being served in Germany Are increasing the Best German fowl dishes contain Duck note or Goose cans. Americans think of these Birds As very fatty but German ducks and geese Are relatively lean and meaty. These fowl Are especially popular at holidays such As Christmas and they usually include a stuffing of apples prunes or other fruit with onions and herbs. Came Germany is renowned for its game cooking. During the Hunting season fresh Hirsch Venison from a Large Stalfieri Deer meat dec Neveln wild Boa Fasan pheasant and other wild Ani Mal and fowl dishes Are available throughout Germany in an abundance of exotic dishes. The Ronat is tender and flavorful end usually served with accompaniments such As pfifferling wonderful wild mushrooms and prese Beeren Ber Ries similar to our cranberries. Fish fresh fish is available from the North sea and from Inland lakes Rivers and streams. Almos every menu will list some Type of herring mat is Fliflet Kot loops Bismarck Hering Etc. Fresh water Salmon lacks and Trout Forelle reign supreme among German fish dishes but others including Pike Hechtl and Carp Karpfen Are also common and quite Good. Of jew to Many americans is eel maj which is prepared in soups such As the famous Hamburg a Lippe or sauteed or simmered with herbs. Most common however is smoked eel which is eaten Wilh the fingers yes by germans and accompanied Only by bread. In restaurants in Northern Germany where smoked eel is very popular the waiter will pour Schnaps Over the diners hands to Wash off the Oil and smell of his rather Messy meal. Fresh mussels Muschell Are served in season and a Large pot of these shellfish cooked in White wine and herbs is very inexpensive. Vegetables one of the first things americans notice in most simple German restaurants is the Sparsity of vegetables. While salads Are typically served Wilh almost every meal Side portions of cooked vegetables Are not a part of every meal nor is there much Choice of vegetables. Vegetable offerings lend to be seasonal. Thus during Winter various members of the cabbage and Root families will be served. Among these Are Brussel sprouts Frose Nicoh cauliflower flu me Kohland turnips Kohlrabi two vegetables deserve special attention As Paragus and mushrooms. Sparge is not the Mushy Green stalks of asparagus common in the United states. Rather it is White firm yet tender and a real treat. Fresh German asparagus is Avail Able Only in the Spring when it is grown completely covered by Mounds of soil to keep it from turning Green. Sch Ellingen near Heidel Berg is the Sparge capital but special Sparge Kar ten asparagus menus Are found throughout Ger Many during May and june. Try spa ref Crem Suppe Cream of asparagus Poupor 5jnrgel accompanied by buttered boiled potatoes and Ham or alone Wilh butter or Holun Daise sauce. Mushrooms come in Many varieties through out the year but in mushroom season summer wild mushrooms become specialities of the  from Southern Germany s Black Forest Region come it offer Long chanterelle Stein Lex boletus Speise Porchet Moreland Wiegerling common Field mushroom. These Are ingredients in soups meat and egg dishes or Are served alone As appetizers or Side dishes. Other main dish accompaniments meat and potatoes is a combination found on Many menus but the potatoes May be offered in numerous ways some of which ire quite different from those in the states. Ameri cans fall in love with fax names mates Trench Fries but should try the other types of potatoes too. For example order Rukat Toffee similar to american Home Fri Eskro Fletten croquettes which Are crispy on the outside and Fluffy on the ins Dekar Forte Puffer pancakes often served Wilh applesauce Kar tote Operee of bin closest to our mashed  balled potatoes or  potato dumplings. Other accompaniments to the main dish in clude Rice Kelter several types of dumplings Knoedel. Dumplings Are made of potatoes   bread and Bacon bits speck Knoedel. Spaetzle ire Little dumplings literally Little sparrows made with the White flour of the local wheat these Are particularly popular in the Baden Wuertemburg area where they Are served with thick creamy gravies. Dining out a Page div paid special insert to the stars and stripes thursday. May 7,1987