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•Palatinate•

•Palatinate•. By Brüno Handwërk. General Palatinate info. Capital is Mainz Used to be owned by the Kingdom of Bavaria In legend, the Palatine Hill in Rome was said to be the one on whose foot the twins Romulus and Remus were deposited when they escaped the flood of the Tiber River.

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•Palatinate•

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  1. •Palatinate• By Brüno Handwërk

  2. General Palatinate info Capital is Mainz Used to be owned by the Kingdom of Bavaria In legend, the Palatine Hill in Rome was said to be the one on whose foot the twins Romulus and Remus were deposited when they escaped the flood of the Tiber River. Palatinate accepted Calvinism under Elector Friedrich III during the 1560's.

  3. Palatinate food specialties • Spicy food • Famous for pfälz wines • Foods of the region: • Kartoffelsuppe – Potato soup • Cordon Bleu – Blue Ribbon • Leberknodel - Liver Dumplings • Sauerbraten – Sour Bread • Dampfnudeln – Damp Noodle • Bratkartoffeln – Pan-fried Potatoes • Sauerkraut - Sauerkraut • Zwetschgenkuchen – Plum Cake • Zwiebelkuchen - Onion Cake • Bratwurst – sausage • Handkäse – Hand Cheese • Kartoffelsalat – Potato Salad • Pfalz wines

  4. Le Cordon Bleu (Blue Ribbon)

  5. The Recipe • Ingredients: • 2 EggsSalt and Fresh Pepper1 tablespoon unsweetened whipped Cream1/3 cup Flour1 cup Bread Crumbs4 boneless Veal Cutlets Vegetable Oil4 slices Black Forest Ham or other thinly sliced Ham4 slices Gruyere or Emmentaler Cheese1 tablespoon ButterVegetable Oil for frying Directions: Mix the eggs. Add salt and fresh pepper to season. Fold in the whipped cream. Pour the flour onto a plate. Likewise, add the bread crumbs to another plate. Cut a piece of plastic wrap. Lightly brush the top side with oil. Wrap one of the veal cutlets in the plastic wrap. Pound the veal cutlet thin. Remove from the meat from the plastic wrap and season it with salt and pepper. Line half of the cutlet with one slice of ham and one slice of cheese. Fold the other half of the cutlet over the side with the cheese and ham, thereby enclosing the filling. Repeat with the remaining 3 cutlets. Dip the filled cutlet in the flour, coating both sides. Shake gently to remove any excess flour. Dunk the cutlet in the eggs, coating both sides. Dip the cutlet in the bread crumbs, coating both sides. Repeat with the remaining 3 cutlets. Heat the vegetable oil and butter in a frying pan. Fry each cutlet until golden brown on each side. Remove the cutlets from the oil and allow to sit on paper towels for a minute or two to remove excess oil. Serve immediately. Tips: substitutions- Turkey, pork or chicken in place of veil.

  6. http://www.genealogy.net/reg/RHE-PFA/rhein-p-his.html http://germanfoodguide.com/cookingdetail.cfm?cooking_nr=25

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