Two From Germany: Eier, Auf Lothringer Art/ Jaeger Schnitzel 🌞

[justaprogressive]

BAKED EGGS WITH CHEESE AND BACON
(Eier, auf Lothringer Art)

This dish is a wonderful hot appetizer or an entree for a light
luncheon or dinner. It is also perfect for a company brunch
or midnight supper. It is a convenient “meal in one baking
dish” and needs only a crisp salad and some coffee, beer or
white wine to make it complete.

3 TO 6 SERVINGS

butter
6 slices white bread
12 slices bacon, crisply fried and drained, or 12 slices
Canadian bacon, fried and drained
6 slices Swiss cheese, cut to cover bread slices
6 eggs
6 tablespoons sweet cream
salt and pepper
minced chive

Heat oven to 375°. Butter a rectangular baking dish well, then cover
bottom with bread slices, arranged side by side in single layer. Place 2
strips bacon, or 2 slices Canadian bacon, on each piece and cover with
cheese slice. Break eggs over slices. Pour a little cream around yolk
of each egg, sprinkle lightly with salt and pepper and bake until eggs
are set, 10 to 20 minutes. Sprinkle with chives and serve. You may also
prepare and serve these eggs in individual open bakers, such as shirred-
egg dishes

From "The German Cookbook"
https://www.goodreads.com/book/show/40223839-the-german-cookbook

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Jaeger Schnitzel with Mushroom Sauce

Ingredients:

For Sauce:

1 cup onions, chopped
2 tablespoons butter
16 ounce mushrooms, sliced
1 cup broth
1 cup white wine
2 ¼ cup half and half or cream, divided
¼ cup flour
½ teaspoon salt
Freshly ground pepper to taste
6 tablespoons parsley, chopped

For Cutlets:

800 g pork cutlets from roast, cut into ½ inch thick pieces
6 tablespoons flour
½ teaspoon salt
Freshly ground pepper powder to taste
½ teaspoon cayenne pepper or to taste
¼ cup butter

Method:

1. To make the sauce: Heat a skillet over medium heat. Add butter. When butter melts,
add onions. Sauté until pink.

2. Add mushrooms and Sauté until brown. Add broth and wine and bring to a boil.

3. Add half the quantity of half and half. Bring to a boil.

4. Reduce heat to low and simmer for around 12-15 minutes.

5. Mix the remaining half and half with flour and add to the mushroom mixture.

6. Keep stirring to avoid lumps. When it starts boiling add parsley, salt, and pepper.

7. The sauce is ready. Keep aside, covered until the cutlets are ready.

8. To make the Schnitzels: Place the cutlets in between 2 plastic wrap and pound with a
meat mallet or a rolling pin until ¼ inch thick. You can pound it further if you like
your cutlets thin.

9. In a plate, mix together flour, pepper, cayenne pepper, and salt. Dip the pounded
cutlets in the flour mixture. Coat well. Tap to remove the excess flour.

10. Sauté in butter until browned. Flip and cook the other side too.

11. Serve with mushroom sauce and potatoes.


From "The German Family Cookbook"
https://www.goodreads.com/book/show/24484656-german-family-cookbook

Ja! Bitte schön! Danke danke danke!