In the skillful hands of Henry Pitz, many a familiar dish becomes a delicious surprise. His culinary artistry has been a source of delight to patrons of the Great Northern diners for 26 years.
2 lbs. spinach
1/4-lb. Swiss cheese
˝ cupful olive oil
Celery, parsley, paprika, salt, pepper
1 set calf's brains
2 green onions
Wash and boil spinach, chop fine, add grated cheese and eggs. Skim and parboil brains, chop them fine, add to mixture. Chop onions fine and add. Roll crackers fine and add, also olive oil and mix well.
Make a noodle dough with 1 egg and water. Roll out a thin bottom and put a teaspoonful of filling one-half inch apart over the dough wet and the piles of filling with pastry brush. Roll out a thin top of water, lay in layers in large dish. Sprinkle grated cheese over each layer. Make a rich chicken gravy with mushrooms and put this over same and serve hot.
Cut 8-ounce steaks from leg of veal, one-half inch thick, sprinkle with salt and paprika, 3 ounces butter in sauté pan. When very hot, put in meat and sauté for 5 minutes. Add 1 cupful of cream, another teaspoonful paprika and simmer for 5 minutes.