VOLUME 1 - Kilimanjaro Foods

Jaegerschnitzel
3 Servings
2 pork (or veal schnitzels)
1 pepper
1 salt
1 a little brown sugar
1 butter
1 lb fresh mushrooms,white or a
1 mix of wild forest mushrooms
1 cream
1 french fries (or croquettes)
1 variations
1 a little cooking sherry
1 onions and/or garlic
Get some pork- or veal-Schnitzels. Wash the meat; dry with a paper
towel and rub with pepper, salt and just a little brown sugar. Cook in
(real) butter in an open pan on both sides until the meat is done and
takes on a nice brown. Set aside and keep hot. In the meat juice left
in the pan, cook _fresh_ mushrooms (about a pound for 2
Schnitzels; any kind of mushrooms will work, but the white
mushrooms
you get in any super market or, if you collect your own, a mix of
wild forest mushrooms, seem to be best) until the liquid is mostly
gone, adding pepper, salt and More(Y/n/=)? sugar (be careful with the
sugar; too much of it will spoil the mushrooms) to taste. Stir in
fresh cream (unwhipped) until you get a thick sauce. Pour on top of
the Schnitzels, serve with french fries or croquettes. Variations:
You might try to add a little cooking sherry, onions and/or garlic to
the mushroom gravy (the onions and the garlic are cooked together
with the mushrooms; the sherry is added with the cream).