WEINER SCHNITZEL:
A dish of crumbled veal schnitzels (small slices or chips of veal), sauteed until crisp and golden, are a famous specialty of Viennese cuisine. When cooked correctly they are not at all greasy. It used to be said that the test of a perfect schnitzel was that it should be dry enough to let a lady dressed in silk sit on it without marking her skirt!
Mix 1 part rosewood to 1 part transparent Fimo. Pinch off a small piece and press betwen fingers until very thin, gently stretching into an irregular shape. Schnitzel should be approximately 1/2 inch long and 1/4 inch wide. Bake as directed.
Place schnitzel on sticky-side-up masking tape and highlight edges and top with toothpick and amber glass stain.
For potatoes, mix a touch of ochre into transparent Fimo. Roll snake approximately 1/8 inch diameter, and with X-Acto knife cut irregular slices. Bake.
Arrange and glue schnitzel and potatoes to platter. Potatoes may be highlighted with toothpick and amber glass stain if desired.
Fimo --- Transparent, Ochre, Rosewood
Masking Tape
Amber glass stain
527 multi-purpose cement
X-Acto knife
Toothpicks and a Platter
"International Potluck"
Foods of Our Heritage II
Foreign flavors are now American
Weiner Schnitzel
MARCH 1996
by Mary Eccher - page 8 of 8
Tools and Materials - for this Project
Handcrafted Collectible Dollhouse Scale Miniature Foods, Beverages and Accessories
IGMA ARTISAN
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Member of CIMTA
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