Viennese Plíčka po Viennese

Last Updated on October 13, 2024

Recipe for veal or pork shoulders prepared by boiling.

Ingredients:

Ingredients for 4 people: 600 g of veal patties (pork) 40 g of plain flour 40 g fat 2 dl sour cream 3 pcs peppercorns 2 pcs sterilised cucumber 2 pcs of allspice 1 pcs of bay leaf 1 pc of cloves 1 pcs carrots 1 pcs petrels 1 pcs

td>onions

piece of celery 2 tbsp lemon juice 1 tbsp capers vinegar salt

Procedure:

1. Cut the throat out of the puffs, clean the puffs and soak them in cold water for 1 hour
2. Wash them well in lukewarm water, pour in hot water, add salt, spices and a piece of onion and cook until soft, stirring occasionally under the lid
3. Cool the cooked shoulders in cold water, cut them into noodles, pour in a little water with vinegar and salt and leave them to rest
4. Fry the finely chopped onion in fat, dust with flour, fry lightly, pour in a little of the cooled broth from the patties, stir, add the Vegetable Recipes cut into smaller pieces and cook for about 20 minutes
5. Strain the sauce, add lemon juice, sliced cucumbers, capers, cream, boil briefly, stir in the drained sweetbreads, season the sauce and simmer for a few more minutes.

Recommendation:

Supplement: Porcini dumplings.