Name: Zueri gschnaetzlets (scalloped Veal with Roesti) Zurich
Ingredients: 600 gram potatoes (21 1/2 oz); 50 gram leek (1 3/4 oz); 50 gram diced bacon (1. /4 oz); 20 gram butter (3/4 oz); salt; freshly ground pepper; 400 gram tender veal sliced into fine strips (14 1/4 oz); 150 gram veal kidney, trimmed (5 1/2 oz); 20 gram butter (3/4 oz); salt; 1 shallot; 150 gram fresh mushrooms (5 1/2 oz); 1 dl dry white wine (1/2 cup); 1 dl whipping cream; 1 dl veal stock; 1 tb parsley; 3 tb whipped cream

Zueri gschnaetzlets (scalloped Veal with Roesti) Zurich

Ingredients

600 grams potatoes (21 1/2 oz)
50 grams leek (1 3/4 oz)
50 grams diced bacon (1. /4 oz)
20 grams butter (3/4 oz)
salt
freshly ground pepper
400 grams tender veal sliced into fine strips (14 1/4 oz)
150 grams veal kidney, trimmed (5 1/2 oz)
20 grams butter (3/4 oz)
salt
1 shallot
150 grams fresh mushrooms (5 1/2 oz)
1 dl dry white wine (1/2 cup)
1 dl whipping cream
1 dl veal stock
1 tb parsley
3 tb whipped cream

Instructions

Servings: 4. Boil the potatoes at least 1-2 days in advance. Peel potatoes and grate. Season with salt and pepper. Slice leek finely. Heat butter in a skillet. Combine potatoes, bacon and leeks in the pan. Mix well, form a cake, saute' until there is a golden brown crust. Turn and saute' other side until golden brown. Heat butter in a skillet, sear meat well on all sides. Remove from pan and kepp warm. Slice kidney, season with salt and pepper, sear briefly on both sides. Keep warm. Chop shallot finely. Clean, trim and slice mushrooms. Heat butter, saute' shallots, add mushrooms and saute' briefly. Moisten with wine and let liquid evaporate. Cover with cream and veal stock. Cook sauce until it reaches a creamy consistency. Chop parsley finely. Place meat in sauce. Reheat carefully. Correct seasoning. Stir in parsley. Fold in whipped cream. Arrange potatoes and meat on plates. Place the kidney in the sauce and serve.