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The German Restaurant Chicken Schnitzel

From: Terry 
Sent: Wednesday, October 25, 2017 10:36 AM
Subject: German recipes

I don’t know the spelling but it is chicken breaded with a white sauce on it I would love 
the recipe for the sauce

Hello Terry,

Thanks for the additional information - that you had this at "The German Restaurant" in Port Richey, Florida.

“The German Restaurant" has multiple locations in Florida. The only chicken dish that I could find on their menu is this one on their “Early Bird Menu”: The German Restaurant

“Hähnchen Schnitzel/Chicken Breast Schnitzel: breaded and deep fried chicken breast fillet accompanied with home made Spaetzel and mixed vegetables”

“Hähnchen schnitzel” just means “chicken cutlet”

There is no mention of a sauce in that menu listing, nor is there any sauce on the chicken schnitzel from “The German Restaurant” in Holiday, FL in this photo: Yelp

I read that “Hähnchen Schnitzel”/Chicken Breast Schnitzel is usually served with nothing but lemon slices as it is here: Hahnchen Schnitzel

However, I found a couple of mentions in reviews of The German Restaurant that if you order the dish “hunter-style”, then it is served with “hunter-style gravy.” “Hunter Style” almost always means “with mushrooms,” and I believe that this is what it means at “The German Restaurant” – creamy mushroom sauce or gravy.

I could not find a recipe for “Hähnchen Schnitzel” or ”Chicken Breast Schnitzel” or “Hunter Sauce” or “Mushroom Sauce” that was specifically from “The German Restaurant”, but I did find another recipe for “chicken schnitzel with mushroom cream sauce.” See: Chicken Schnitzel with Mushroom Cream Sauce

Best I can do, Terry. I’ll post this for reader input.


Trost's Bakery Honey Crunch

 On Oct 24, 2017, at 6:04 AM, Phaedrus  wrote:
 -----Original Message----- 
 From: Susan 
 Sent: Tuesday, October 24, 2017 1:33 AM
 Subject: Trosts Lace Cookies
 I hope to find the recipe for lace cookies from Trost Bakery on Springfield Avenue in Summit New Jersey. 
 I live in Virginia now and at a dinner party the other night a group of us who used to live in Summit 
 commented on how they were the best cookies ever! They were made with a toffee or caramel. 
 I appreciate your help!
 Thank you,
 Susan in Richmond, Virginia

Hi Susan,

Sorry, I cannot find any mention of Trost's Bakery lace cookies.

There are some interesting posts about Trost's Bakery here: The Idea Factory


From: "Susan" 
To: "Phaedrus" 
Subject: Re: Trosts Lace Cookies
Date: Tuesday, October 24, 2017 11:08 AM

Thank you for your reply. It was nice to get the coffee cake recipe from the link. The name for the 
cookie was honey crunch. I hope someone comes up with it. It was delish!

11/23/2018 Update:
Note that the coffee cake recipe to which Susan refers was Trost's Butterfluff Coffee Cake. That site has since removed the recipe.


My Bill of Fare 6

Let's consider the origin of fried chicken. It's a difficult task because there is very little written documentation. I have tried to discover more about this puzzle for several years now, but all I can find are a few brief mentions and a lot of conjecture - not many facts.

The chicken itself originated as a red forest fowl in India, and from there was spread westward to the Middle East and Europe and Africa and Northward and Eastward to Southeast Asia and China by traders and migrants.

The oldest mention that I can find of frying chicken is a recipe from a Roman writer, Apicius, in the 5th century AD. See: Apicius. It's called "Pullum Frontonianum" (Apic. 6, 9, 13). It's not exactly the recipe we use today, but it is chicken and it is fried (Before being baked in an oven.).

The next brief mention that I found of eating fried chicken, was in Southern Persia in 1327, and is by "Abdalla Ibn Battuta," noted in the book "The Odyssey of Ibn Battuta: Uncommon Tales of a Medieval Adventurer" By David Waines

The oldest mention of fried chicken in America that I can find is by William Byrd II of Virginia in his 1710 diary. See: Virginian Pilot Ledger Star According to an entry in his secret shorthand diary dated Oct. 12, 1710, Col. William Byrd II of Westover (1674-1744) noted:
I dined on fried chicken.
That brief mention, as far as anyone has been able to discover, is the first mention of fried chicken in any surviving American Colonial era writings.

English cookbook author Hannah Glasse has a recipe in her "The Art of Cookery Made Plain and Simple", published in London in 1747, for a "brown fricasy" (fricassee) in which the chicken is first rolled in breadcrumbs, fried in butter until brown, and then stewed in the same pan in white wine and mushrooms.

Fried chicken is also mentioned as being eaten in Scotland by James Boswell in "Boswell In Search Of A Wife 1766 - 1769" by James Boswell, chronicler of Samuel Johnson:
Tuesday 11 July 1769 Edinburgh, Scotland - We came to Livingstone about three in the morning, and got some fried chicken and a bottle of Madeira with Mr. Mackellar, the landlord, for company.
Some writers say the Scots' fried chicken was unbattered and unseasoned. I have seen no documentation of that.

I had no success finding any documentation that indigenous peoples in West Africa were frying chicken before William Byrd II's 1710 mention of fried chicken in Virginia. The material that I have found, written by explorers of that area in the 18th century and before mention chickens, but do not report chicken or any other fowl being fried.

The oldest American fried chicken recipe that is on record is Mary Randolph’s in the 1824 edition of her cookbook "The Virginia House-Wife." Her recipe is very similar to modern fried chicken recipes and seems to be the first written recipe for fried chicken of its type that has been discovered.

If you want recipes for any of these things, e-mail me.


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