(From rec.food.recipes)

For the person who wanted Swiss recipes, the following recipes are from
Martin Wyss, who was born and trained in Switzerland and now owner and
chef of the "Swiss Inn" in Hawaii.  These recipes appeared in the
Honolulu newspaper's food section.

                             Veal Emince

Servings:  2
Ingredients:

	    9 oz   veal, very thinly sliced
	           salt and white pepper
	    1 Tbsp flour
	    2 Tbsp butter
	1 1/2 Tbsp finely chopped onion
	    2 oz   fresh mushrooms, sliced
	  1/4 cup  white wine
	  1/2 cup  heavy cream
	  1/4 cup  brown sauce or au jus (see note)
	    1 tsp  chopped parsley

Season veal with salt and pepper; sprinkle with flour.  Heat butter in
skillet until very hot.  Add veal and saute very fast until slightly
browned on all sides.  Remove veal.  Add onion, then mushrooms.  Saute 1
minute.  Add white wine, cream and brown sauce; simmer for a minute
more.  Add veal to sauce.  Mix well, but do not boil.  Sprinkle with
chopped parsley.  Serve with Roesti Potatoes.
        Editor's Note:  Brown sauce, one of the classic basic sauces,
involves numerous ingredients and unless you have recipe for making
the sauce you'll probably want to buy it in a can.  Au jus is the
natural juice or gravy of meat.


                            Roesti Potatoes

Ingredients:

	1/4 cup  butter
	  1 tsp  chopped onion
	1/2      slice bacon, chopped
	  1 cup  hash browns (grated cooked potatoes)

Heat butter in flat skillet; add onions and bacon.  Saute a few minutes
and add hash browns.  Mix and pat into round on bottom of skillet.
Brown evenly on both sides until crisp and golden.  Makes 2 servings.


                       Veal Stock and Veal Glaze
                 (from The Cuisine of Fredy Girardet)

Servings:  1 1/2 quarts stock, or 2 cups glaze
Ingredients:

	  2 lbs  veal bones, chopped into pieces
	  2      carrots
	  1      onion
	  1      leek
	  1      shallot
	  1      bouquet garni
	  1      clove garlic

Heat the oven to 400F.  Put the veal bones in a roasting pan and cook in
the oven until they brown, about 30 minutes.  Chop the carrots, onion,
leek, and shallot.  Put the browned bones, the vegetables, the bouquet
garni, and the garlic in a stockpot.  Add enough water to completely
cover the bones and slowly bring the liquid to a boil, skimming to
remove fat and scum.  Reduce the heat to low and continue to cook,
uncovered, for 4 hours, skimming occasionally and adding water whenever
necessary to keep the veal bones covered.  Strain the stock.

For the veal glaze: Proceed as above and then reduce the strained stock
by two thirds so that each cup of stock yields 1/3 cup of glaze.