Recipe - Jacqueline Kennedys Potatoes Rissole

MEAT
1 pound Pork cutlets One half inch thick
1 Egg; beaten
Salt and pepper
One half cup Bread crumbs

GRAVY
2 ounce Bacon; minced
4 ounce Onion; chopped
8 ounce Mushrooms; cut or sliced up
1 tablespoon Tomato paste
One half cup Water
One half cup Dry wine
1 ds Thyme
One half teaspoon Paprika
1 tablespoon Parsley
2 tablespoon Sour cream
Salt and pepper; to taste

For meat: Pound cutlets. Rub salt and pepper onto cutlet. Let stand for
about 10 minutes. Dip cutlet in beaten egg and then in crumbs. Brown in a
small amount of oil over low heat for approximately 10 minutes on each
side.

For gravy: While meat is browning, saute the bacon and onion until golden
brown. Add tomato paste and mushrooms and saute over low heat. Add the
wine, water and seasonings. Let simmer for 5 minutes. Stir in the sour
cream. Pour over Schnitzel.

Posted to MMRecipes Digest V4 #3 by "Sherie L. Bertrand"
SLBertrand@compuserve.com on Jan 12, 1999, converted by MM_Buster v2.0l.