Homebrewers Association | AHA Forum
Other than Brewing => All Things Food => Topic started by: weazletoe on December 26, 2012, 11:20:38 PM
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Don't need the how to's of making it. I do a pretty decent weinerschnitzle. I want to know what goes with it. Or, in my case, jagar schnitzle, with a bourbon mushroom cream sauce. I was thinking maybe some pene', and I could drizzle it with the sauce?
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Go with Spaetzle, sauerkraut, kolsch, and a nice light cabbage and carrot salad with vinegrette
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Go with Spaetzle, sauerkraut, kolsch, and a nice light cabbage and carrot salad with vinegrette
This, plus kartoffelpuffer.
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Go with Spaetzle, sauerkraut, kolsch, and a nice light cabbage and carrot salad with vinegrette
Correct. That is how you do that.
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Go with Spaetzle, sauerkraut, kolsch, and a nice light cabbage and carrot salad with vinegrette
That sounds about perfect!
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As a Texan I vote for a heavy cream sauce. And the rest of stuff too.
The dish is traditionally served in Austria with Kopfsalat (lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions), potato salad, cucumber salad, or parsley potatoes. Currently it is also served with rice, french fries or roasted potatoes. It is common to serve it with a slice of lemon, to give the bread crumbs more taste, and a sprout of parsley. "It has however become common in Northern Germany to serve it with lemon, cucumber slices, sardines and capers, to achieve a pleasant appearance".[7]
http://en.wikipedia.org/wiki/Wiener_Schnitzel (http://en.wikipedia.org/wiki/Wiener_Schnitzel)
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Go with Spaetzle, sauerkraut, kolsch, and a nice light cabbage and carrot salad with vinegrette
Ja, das ist gut. ;D oder mit Blaukraut.