WIENER SCHNITZEL.
The following, is the recipe of Frau Sacher, the famous Viennese woman chef:
Thin cutlets are taken > from a leg of veal, seasoned with pepper and salt, turned in egg and crumbs, fried golden brown in butter, and arranged neatly on a hot entree dish.
On each cutlet is placed a thin slice of lemon, on this half a salt anchovy rolled up, and two or three capers. Heap green peas at both ends of the dish.
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https://paperspast.natlib.govt.nz/newspapers/EP19390803.2.177.5
Bibliographic details
Evening Post, Volume CXXVIII, Issue 29, 3 August 1939, Page 18
Word Count
79WIENER SCHNITZEL. Evening Post, Volume CXXVIII, Issue 29, 3 August 1939, Page 18
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