|
 Schnitzel
a la Holstein -origins
– Baron Friedrich von
Holstein (1837–1909), primary German diplomat after Otto von Bismarck,
serving Kaiser Wilhelm II.
The gourmet Holstein liked to have a variety of foods on one plate, and the
original dish consisted of a veal cutlet topped by a fried egg, anchovy,
capers, and parsley, and surrounded by small piles of caviar, crawfish
tails, smoked salmon, mushrooms, and truffles.
Contemporary versions tend to be pared down to the cutlet, egg, anchovies
and capers.
Keep the veal warm while making the caper sauce and cooking the sunnyside up
egg.
Caper Sauce: Deglaze pan with white wine, then add capers, parsley and a
squeeze of lemon juice. |
