Zabaione

ZabaioneIngredients: 4 eggs yolks4 Tbs sugarPulp from 1 vanilla bean4-6 Tbs Marsala winePreparation:Beat the egg yolks with the sugar and vanilla pulp until foamy. Stand the egg mixture in a bain-marie of hotwater. Gradually add the Marsala, beating continuously, until the consistency is that of thick, solid cream. (The zabaglione should…

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Marinated Calf’s Liver

Marinated Calf's LiverServes 3-4Ingredients: 500g calf's liver2 garlic clovesSalt, white pepper1 bay leaf1 Tbs white wine vinegar0,5 cup (100ml) dry white wine500g potatoes40g pork fat1 Tbs coarsely chopped flat leaf parsleyPreparation: Cut the liver into very thin slices and spread out on a large plate (not metal). Chop the garlic finely and…

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Wiener Schnitzel

Wiener SchnitzelIngredients:200g flour2 beaten eggs200g fine bread crumbs4 veal SchnitzelsSalt250g pork fat or oil1 untreated lemon1 bunch of parsleyPreparation:Get ready the flour, eggs, and bread crumbs in three separate bowls. Special cut of the Schnitzel across the grain. Lightly pound them, prick them all over with a knife point, lightly…

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Bacon Pancakes

Bacon PancakesPancakes in Netherlands, or pannekoeken, are legendary because of their size and golden crispiness. Loved by children and adults alike, pancakes are served almost all over holland in what is called the pannekoekenhuis, a restuarant which makes nothing else. They are usually so large that they hang over the…

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