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Creamed Veal Cutlets with Dumplings
(Rahmschnitzel mit Spatzie)

4 veal cutlets (about 1 Ib. total)
1/2 tsp. salt
1/2 tsp. black pepper
4 Tbsp. butter or margarine
2 Tbsp. chopped chives
1 tsp. parsley flakes

1/2 cup dry wine
1 Tbsp. flour
1/2 cup sour cream
1 recipe tiny dumplings
(spatzie recipe follows)
or hot cooked noodles


Sprinkle cutlets with salt and pepper. Melt margarine in large skillet. Brown cutlets in margarine. Add chives, parsley, and wine. Cover; simmer 20—25 minutes. Remove cutlets; keep warm. Blend in flour. Cook, stirring constantly, until slightly thickened. Stir in sour cream; heat thoroughly; pour over veal. Serve with dumplings (spatzie) or noodles. Serves 4.

Spatzie: Combine 2 eggs, slightly beaten, with I cup water, I tsp. salt, and 3 cups flour. Beat until dough is thick and smooth. Add more flour if necessary. In a large saucepan, bring 2-3 quarts of salted water to a boil. Place 1/3 of the dough on a small, wet chopping board. With a sharp knife, cut thin strips (3/4 by 1-1/2 in.) one at a time, slipping offboard directly into boiling water. Repeat until all dough is used. Do not crowd in water. Dumplings are done when they float. Remove from water; rinse with hot water and keep warm. Serve with meat and gravy.

 

 


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