The Rural Voice, 1991-02, Page 39rye bread. I can hear the noses going
up already but you never know how
good something is until you try it
once. The salad was Bibb lettuce
which is as close as we get to the but-
tery flavour of the lettuce of Germany.
It was coloured with red onion rings
and drizzled with an oil and vinegar
dressing made with Dijon mustard.
The main course was rouladin,
spatzli, curried carrots and, of course,
lots of rich gravy.
For dessert, we had hazelnut coffee
cake. The cake was a light mixture of
beaten egg yolks, whipped egg whites,
and ground hazelnuts. It was filled
with a flavoured butter mixture. You
thicken a cup of milk with cornstarch
and flavour it with coffee, and beat it
into a cup of whipped butter with a
mere three tablespoons of icing sugar.
I know it sounds hard to believe, after
last months column of good -eating ad-
monishments, but one has to live a
little dangerously sometimes and this
was for a good cause.
Suffice to say the company enjoy-
ed seconds of the hearty fare and we
talked and nibbled until the wee hours.
To get you started on your German
meal here is the rouladen recipe. If
you want the extravagant cake you can
write to me, care of The Rural Voice,
and I'll mail you a copy.
Rinds Rouladen
(Stuffed Beef Rolls)
2 pounds topside of beef
4 ounces fat bacon, cut into strips
1 large chopped onion (I used two
green onions when in season mixed
with 1/2 cooking onion)
sweet gherkins
2 oz. butter
dried herbs, salt and pepper
1/2 pint hot stock
Cut the meat into thin slices and
pound lightly until flattened. Now
here is where you can get creative.
Instead of herbs and salt and pepper
rubbed into the slices, I butter each
slice with Dijon mustard, then lay a
slice of bacon lengthwise on the strip;
add chopped onion and roll the strip
around a gherkin. I have tried dill
pickles and they are equally as tasty,
but remember to slice them in half,
lengthwise, for a tighter roll. Tie with
string or secure with a small skewer.
Lightly brown in butter. Gradually
add hot stock, cover and simmer
gently until the meat is tender. For the
stock I use a beef boullion cube in a
cup of hot water and add a bay leaf
and a pinch of rosemary.
When cooked carefully take the
rolls from the pan and thicken the
gravy with your favourite concoction
be it cornstarch, flour and water, or a
product like Bisto. Serve with
noodles, or mashed potatoes. One
little footnote: if you don't like sur-
prises at the table, remove the skewers
and string from the meat before
serving.0
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