European Selection

Portugal-Lisbon Style Liver Preparation Time: 25 minutes Serves 4

For the marinade

• 7 fl. ozs. dry white wine
• 1 bay leaf
• 2 crushed garlic cloves
• 6 to 10 black peppercorns and salt

• 1lb. lamb or pork liver
• 1/2 lb. bacon
• 1 tbsp olive oil

1. Mix the marinade ingredients in a bowl. Cut the liver into thin slices and add to the marinade. Cover the bowl with plastic wrap. Leave the bowl in a cool place for 24 hours turning the liver occassionally.
2. After 24 hours take the liver from the marinade, dab dry and put to the side. Strain the marinade and retain.
3. Cut across the bacon into 1/2 in. strips. Heat the oil in frying pan over medium heat. Add the bacon and fry until crisp. Add the liver slices and saute' briskly for about 5 minutes stirring constantly. Remove to a heated dish and keep warm.
4. Add the marinade liquid to the pan and heat until boiling. Boil until reduced by half, stirring and scraping the pan constantly. Pour the marinade over the liver and bacon and serve immediately.

Mashed potatoes and fresh young peas go well with this dish. Noodles are also a suitable addition.

Italy-Turkey Schnitzel Bolognese Preparation time 25 minutes Seves 4

• 4 to 6 ozs turkey schnitzel
• salt and a little flour
• 1egg dried
• 3 tbsps bread crumbs
• 3 tbsps butter
• 1small onion
• 4 medium sized tomatoes
• a few leaves of rosemary
• 4 thin slices of raw ham
• 4 thin slices of swiss cheese
• freshly ground black pepper

1. Flatten the schnitzels, rub in some salt and turn in some flour. In a deep soup plate using a fork beat the egg. Put the bread crumbs in another deep plate.
2. Heat 2 tbsps of butter in a large pan with a lid and heat resistant handle. Dip the schnitzels first in the egg then the bread crumbs. Fry in the butter at medium heat on both sides until golden-yellow.
3. Peel the onion and dice small. Blanch the tomatoes skin and cut into small pieces.
4. Heat the rest of the butter in another pan and lightly fry the onion until golden brown. Add the tomatoes and rosemary leaves. Simmer until thickened. Add a bit of red wine if you like.
5. Lay a slice of ham and cheese on the schnitzels, cover the pan until the cheese melts and runs.
6. Season with salt and pepper and put a bit of the sauce on top of the schnitzels.

Young peas or mashed potatoes go well with this dish. Veal or chicken breasts can be prepared in the same manner.

Austria-Vienna Top Table Preparation time: 2-3Hrs. Serves 4-6

• 2-3lb. beef from rump
• 1lb soup bones
• salt
• 1 leek
• 1 carrot
• 1/2 head celery
• 1 onion
• 6 white peppercorns

1. Wash the meat and bones.
2. Bring the soup bones to a boil in 2 quarts of salt water. Cut the root from the leek and remove the green leaves. Cut the leek, carrot and head of celery into slices and peel the onion.
3. Put the meat, vegetables and peppercorns into the water and return to a boil.Put on the lid and lower heat to simmer.
4. During the first hour foam will form on top. Check and remove it regularly. Let the meat simmer 2-3 hours until done. Remove from the stock, place on a pre-warmed plate and cut into finger wide slices. Pour some stock over the meat.

Serve with fried or boiled potatoes, spinach, a leek and horseradish sauce. Traditionally served with cold beer.