Tuesday, May 22, 2012

Geschnitzeltes Reichenbach Falls mit Rosti und Weiss Sparge

After watching "Reichenbach Fall" the third episode of season two of "Sherlock" and realizing that it was Arthur Conan Doyle's Birthday. I decided to share the following recipe of mine.

In 1994 I was asked to contribute a recipe or two for the Mid Atlantic Mystery Cookbook. Being a Sherlockian as was my father I felt I had the perfect recipe and the answer to what would I like for my last meal if I was to be pushed or accidentally fall into a Swiss ravine. I came up with "Geschnitzeltes Reichenbach Falls mit Rosti und Weiss Spargel."You could just as well make it with spatzle but rosti is Swiss so I went with that.  It is also the unofficial dish of Switzerland. But beware... danger lurks where you least expect it. Veal is probably the easiest and most expensive meat to ruin by improper cooking. Select the finest veal you can afford, go very easy on the heat, and use real cream, butter, and mushrooms, preferably wild ones like chanterelles. I dote on rosti, (but there are so many carbs), and you have to have white asparagus and a good Swiss wine. For dessert, a must is Alpine strawberries mit schlag.

I dedicate this meal to Sherlock and Moriarty and the Confrontation at Reichenbach Falls, to Conan Doyle on his birthday, and to my father who loved them all as I do.

Geschnitzeltes Reichenbach Falls

Choose 1 1/2 pounds of veal scallopini. Slice it in 1/2 inch strips. Saute the veal very gently over extremely low heat in 1 tablespoon of butter for three minutes. Remove the veal from the pan and deglaze the pan with 1/4 cup of wine, preferably a dry Swiss wine of quality. In a separate bowl add 1/4 cup of pan juice to 1 cup of heavy cream. Pour mixture back into skillet. Add 1/2 cup sliced mushrooms. Add veal and heat for three more minutes. Add salt and white ground pepper to taste. Garnish with fresh parsley. Serve with Rosti and  fresh white asparagus (spargel).

Enjoy.

2 comments:

Karen David said...
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Karen David said...

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