Thursday, October 25, 2012

Austria: Wiener Schnitzel (Breaded Veal Cutlets) and Bregenzer Gurkensalat (Bregenz Cucumber Salad)

   

(Salad recipe adapted from: "Classic Austrian Cooking" by Gretel Beer;
"All Along the Rhine" by Kay Shaw Nelson)

(Schnitzel recipe adapted from: "Classic Austrian Cooking" by Gretel Beer;
"All Along the Rhine" by Kay Shaw Nelson;
"Central European Cooking" by Eva Bakos and Albert Kofranek;
"All Along the Danube" by Marina Polvay;
"Recipes: The Cooking of Vienna's Empire" from Time Life's Foods of the World Series)




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