March 10, 1955 Black Bottom Pie, Wienner Schnitzel

Black Bottom Pie

9" pie shell, baked
1 T. unflavored gelatin
1/4 c. cold water
1 1/2 c. milk
3 egg yolks
1 T. cornstarch
1/4 c. sugar
1 1/2 squares chocolate
1/8 t. salt
1 t. vanilla
3 egg whites
1/4 c. sugar
1/2 c. heavy cream
1/2 sq. chocolate, grated

Add gelatin to water; set aside. Scald milk in double boiler. Combine cornstarch and sugar, add with egg yolks to milk. Cook, stirring constantly until mixture thickens slightly. Remove from heat, add salt, vanilla and gelatin, stir until gelatin melts. DIVIDE MIXTURE INTO 2 PARTS. Add 1 1/2 sq chocolate to half of mixture, beat until smooth and chill just until it mounds; pour into crust; chill. While other half of custard chills till it begins to set, beat egg whites with 1/4 c. sugar. Fold into custard, pour on top of chocolate custard. Chill until set. Top with shipped cream. Shave 1/2 sq. chocolate on top.

Wienner Schnitzel

1 1/2 pounds veal cutlet
Flour
Salt and pepper
1 egg, slightly beaten
1 T. water
Find dry crumbs
2 T. butter
1/4 c. water

Have veal sliced 1/4 inch thick and in 6 pieces for serving. Dip in seasoned flour, in slightly beaten egg diluted with water and then in crumbs. Melt butter and saute veal about 3 minutes on each side. Add water, cover and simmer 20 minutes or until tender, use just enough water to steam the meat. Turn meat frequently for uniform cooking. Serve on hot platter and garnish with sliced lemon.