Zürcher Geschnetzeltes

Betty Bossi’s Zürcher Geschnetzeltes klassisch cooks veal and veal kidney in batches, then returns them to its cream, wine and broth sauce. Its original measured ingredient list gives 400 grams of veal and 200 grams of veal kidney; this recipe keeps that kidney route.

The oven heats to sixty degrees and the serving platter and plates are warmed. The meat and kidney are cut into strips about one centimetre wide, the onion is finely chopped and the mushrooms are thinly sliced. Bratbutter heats in a frying pan. The meat and kidney are dusted with generic flour, fried in batches for about three minutes each, lifted out, seasoned and held warm. The heat drops and the frying fat is blotted away.

A little more Bratbutter warms in the same pan and the onion sweats. The mushrooms are mixed with supplied lemon juice, added to the pan and sweated for about two minutes.

The white wine is poured in and reduced over medium heat. Cream, meat broth and Maizena are mixed separately, added and brought to the boil. The heat drops and the sauce simmers for about three minutes until thickened, then receives salt and generic pepper. The parsley is finely cut.

The same meat, kidney and half of the parsley return to the sauce and are heated through. The mixture is arranged on the prewarmed plates and sprinkled with the remaining parsley. Separately prepared Rösti may accompany it.