Zurcher Geschnetzeltes, German for sliced meat Zurich style and known as emince de veau a la zurichoise in French, is a Swiss dish from Zurich 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. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin Period, From (Year) Connections
In Cuisine
Source Zurcher Geschnetzeltes (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Switzerland, originated there.
Sources
1. Zurcher Geschnetzeltes (Wikipedia)
Quote
The first mention of Z?rcher Geschnetzeltes is in a cookbook from 1947.
Zurcher Geschnetzeltes (Wikipedia)
In Cuisine: Swiss Cuisine, lead paragraphQuote, 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.
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