Zurcher Geschnetzeltes, German for sliced meat Zürich style and known as emince de veau a la zurichoise in French, is a Swiss dish from Zürich first documented in a 1947 cookbook. The original recipe calls for strips of veal cooked with white wine, cream and demiglace, and modern versions may add mushrooms or veal kidney along with butter, onion, salt, pepper and lemon juice. It is traditionally served with rosti, though spatzle, pasta, rice or mashed potatoes are also used.
Facts
Origin Period, From (Year) Connections
In Cuisine
Source Zurcher Geschnetzeltes (Wikipedia)
Uses Ingredient
Source Zurcher Geschnetzeltes (Wikipedia)
Source Zurcher Geschnetzeltes (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Zurcher Geschnetzeltes (Wikipedia)
Quote
The first mention of Zürcher Geschnetzeltes is in a cookbook from 1947.
Zurcher Geschnetzeltes (Wikipedia)
Lead section
Zürcher Geschnetzeltes (German for "sliced meat Zürich style", Züri-Gschnätzlets in Zürich German, émincé de veau à la zurichoise in French) is a Swiss dish from Zürich.
In Cuisine: Swiss Cuisine, lead paragraph
Zürcher Geschnetzeltes (German for "sliced meat Zürich style", Züri-Gschnätzlets in Zürich German, émincé de veau à la zurichoise in French) is a Swiss dish from Zürich.
Uses Ingredient: Cream, Lead paragraph
That recipe describes the ingredients as sliced veal strips, white wine, cream, and demiglace.
Uses Ingredient: Veal, Lead paragraph
That recipe describes the ingredients as sliced veal strips, white wine, cream, and demiglace.
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