Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 500 grams | Cow's udder (a generous lb) |
| 1 \N | Egg, beaten |
| \N \N | Plain breadcrumbs |
| 100 grams | Butter (7 Tbsp) |
| \N \N | Salt |
| \N \N | Pepper |
In order to remove all traces of milk, put the udder into lukewarm water and let soak for 2 to 4 hours, permitting the water to cool off. Then cook the udder in a 2-percent to 3- percent salt water solution until tender. Remove from the cooking liquid and cut into ½-inch thick slices. Let the slices dry a bit. Season on both sides, dip into whisked egg, and then into breadcrumbs. Fry in butter, turning once, until golden brown on both sides.
Serve with lettuce.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92