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Austrian Cooking

Austrian Cooking

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  • Hors d^oeuvres
  • ISoodles & Dumplings
  • Vegetables & Salads
  • Fish
  • Poultry & Game
  • Meat
  • Egg Dishes & Pancakes
  • Sauces & Garnishes
  • Puddings & Desserts
  • Bread & Rolls
  • Pastries & Cakes
  • Torten
  • Beverages





Arm Knox

These recipes come from a cross-roads of Europe. Viemia has been a great capital
two hundred years, but has absorbed the influence of Turks and Hungarians, Itahans and Germans, for far longer.






food, they have

these sources,

drawn on all and the result
it is

as delicious as



There is something continually surprising about these

The way in which the Austrians use the most

MM ^*








amaze those unacquainted with their cooking.

dishes will




soups and stews, cakes and
pastries, fish

and meat dishes.


will learn




bread, and


the Vienwonderful they serve an

authentic Wiener Schnitzel. But in addition to these,

which everyone has heard



of recipes

or more dehcious. quintessence of centuries of expert cooking is in



this book, waiting to load your table with enjoyment.


Uniform with this volume FRENCH COOKING Elizabeth Smart and Agnes Ryan ITALIAN COOKING Dorothy Daly GERMAN COOKING Nella Whitfield .



Contents ^ 9 11 Introduction Some Useful Facts and Figures Hors d'oeuvres Soups Noodles 1^ & Dumplings 39 51 Vegetables & Salads Fish Poultry 73 & Game 91 113 137 Meat Egg Dishes & Pancakes Sauces & Garnishes 149 165 Puddings Bread & Desserts & RoUs 177 195 Pastries & Cakes Torten Beverages 215 237 Index 243 -[ 5 ] .

When Vienna became a great capital in the seventeenth century. which the Austrians immediately took and adapted in their own characteristic way. The beloved sour cream came from the Slavs. That was when the famous Viermese pastry began to be made. Austria has had a long and chequered career at the cross-roads of Europe. and adapted to appreciative Austrian palates. their own sparkling flavouring to every dish they borrowed. The paprika which brightens so many Austrian dishes came from Hungary (Hungary got it got it from Turkey. lavishly and — most economical dishes and there are there is gaiety and imagination. and each left behind its legacy of cooking. the Hungarians. Innumerable races the Turks. Although some of the famous cakes and pastries are so wildly extravagant that they can only be used for special occasions (but well worth the extravagance!) most of the others are marvellously economical. and were kiUed only when they were old and tough. Food and ideas for cooking were imported from all over the continent. for instance. The Austrian accent was quickly acquired! It is substantial. Austrian cooking should appeal particularly to English tastes. Even the Romans campaigned from Vienna. They added their own — — and hghtness. 6 [ ] . the Italians. Therefore they kept only the cows. were ingeniously evolved because the Austrians were loth to kill bulls. The innumerable noodle dishes came from Italy. and Turkey from India). brilliance Austrian cooking really began to develop into an art. a let's-have-a- — party feeling that is quite irresistible. their way as they dance and make enthusiastically. The meat dishes. which had to work hard producing milk and calves. But everything. became Austrian. and very nourishing. the Germans have been in and out of Vienna. not 'fussy'. even from distant countries Hke Poland and Russia. even the great French ones. as soon as it reached Austria.Introduction The — music Even in many of them Austrians cook in the same hght-heartedly. They felt that it was extravagant to keep them and have to feed them all that time while they grew up and did no useful work. So these mouthwatering dishes make brilliant use of old or tough or scragg>' meat.

garden.which the Viennese are virtuosi grew buUs were kiUed. once "''As'foTthe sour cream used in so for you will be overcome with remorse ^-ou have got used to it. some of them even in a window-box. because strengths the dish. The celebrated •cm thT to that so maiy baby and a dish quite easy to master one result I^iener Schnitzel is The many veal dishes. skin and bone need to rob quite cheaply. juniper. «„ ooii substantial soups. poured sour cream down the smk dl those past times when you bemg bottle gone sour. mstead of mxh a sniff of disgust. . such as may not have for many ingredients that you marrow etc. especially the more on hand. sauerkraut. or when suppUes godmothers to plain fish or Uke fairy itillating that they can be ThTStiirdo''v4'-7o%arth soups. Paprika. enchantment. Others you of these farms which post ftesh a herb-farm. caU Some of the recipes. have added them to many of Austrians adore caraway seeds and dash. may have to buy dry. thyme. dills . shallots. though. Many of them can be grown is well m your Try chervil. g^nc. and it know them. There Hvers. chives. to be turned mto possession. marjoram. giblets. because for the lit buying yours. But Y^^ butcher chicken legs. sweet picked cucumbers. with their noodle and dump- Me many Austrian dishes. herbs to any address aU through and of course caraway seeds. "ose Ser&ns. as you will have may need a larding needle (see the mtroduction on already But you -[ 7 ]— . fennel. Buy your cinnamon their borrowed dishes with charaaeristic subtle in pods if you want the truly vanilla in sticks. Try some before you ^ ^VoT" wiU find to worth getting many unusual herbs called for. . you should ask quite freely Nvithout overpowering that is mnd and can be used use it. When you are several different kinds of Hungarian kind. or order from bay leaves. tarragon. and your flavouring that the Austrians insist in then: sweet dishes for any ot these You probably won't need any special equipment most of the things you will need on hand dishes. The capers. mint. and certainly in big cities. at - ' way of supplying good filhng food at tng additions. There is no can often supply these dehcatessen shops aU over the Sunday's roasting bird! Many sell such thmgs as chicken country. There are several You 11 need basd. parsley. sorrel. will become a precious A I disaster. the year. are a briUiant And the sauces are so are scarce cost.

Then you would have a fish course with sauce and maybe potatoes. but it does give that gay Austrian look The Austrians use a great to your puddings. a mincer. and Then you would — potato wheels. You must have one or two large and small saucepans with really heavy bases.to the meat section). or saucepan over which you can put a bowl to steam. hqueurs. they won't take long to become enthusiasts about Austrian food. would be far too much for the average English apor capacity! You would begin with soup with noodles petite a deep fat-fryer. perhaps even more because it is. It will — or dumplings. finish off with a sweet. A better way to use these recipes would be to choose a substantial soup with noodles and dumplings. then finish with a fight sweet hke stuffed melons or Vienna Foam. a double-boiler. with salad and/or vegetables accompanying each. not to this seems too much for one meal in England today mention the expense. with vegetables such as stuffed tomatoes or turnips. especially in the good old days but even to-day. a grater. Even though the food is dehcious. and cakes. or hors d'oeuvres. aspics and cakes. For the same reason deal of a piper for piping mayormaise and icing would be a useful addition to your kitchen. and fresh rolls or bread. art in the decoration of their dishes. But you cannot make the acquaintance of Austrian food without catching the spirit of it. And you will need have lots of exciting new jobs to do! A typical Austrian meal. You will find yourself improvising in a You will find yourself getting inspired typically Austrian way. And it's a pretty sure guess that no matter how conservative your family may be about food. You will certainly need lots of cake and bread tins. then meat. then chicken. coffee and There would be different wines throughout the meal. and Viennese coffee. ideas for out-of-the-ordinary meals. There's something about Austrian cooking that makes food seem more fun! -[ 8 ] . if you are to try all these tempting recipes. and a rcd-and-green salad. A mould with a hollow centre isn't absolutely necessary. then a fish. if you hadn't had these as a snack before the meal. chopping boards. sharp knives. a sieve.

3 teaspoonfuls equal 1 tablespoonful. In case it is wished to translate these into their following table gives a comparison: counterparts. 16 tablespoonfuls equal 1 cup. the Liquid Measure One pint of Hquid may be regarded as equal to two American measuring cups for all practical purposes.Some useful Facts and Figures COMPARISON OF ENGLISH AND AMERICAN WEIGHTS AND MEASURES English weights and measures have been used throughout this American book. ENGLISH .

COOKING TEMPERATURES Simmering (water) .

And they weren't just snacks! Many of them are as filling as the main dish of a meal. in the late evening with wine. guests at an evening party when you wanted to feed a lot of With the open sandwiches.Hors d^oeuvres The any Viennese loved hors d'oeuvres. you can experiment indefinitely. informally but substantially. or as excitingly They would be very successful served different picnic dishes. A typical Austrian hors d'oeuvre always looked as dehcious as it tasted. with coffee or wine. They served them at In the time of the day when guests dropped in. of course. Try them for Ught luncheons or suppers. [ 11 ] . in the afternoon with coflfee morning or tea. beer and coffee.

salt. sprinkle with breadcrumbs and cook in a hot oven for 10 or 15 minutes. butter 5 eggs 6 anchovy fillets 2 tablespoons grated Parmesan cheese 6 scallop shells 1 tablespoon fine breadcrumbs Cream the butter and add slowly the yolks of 5 eggs. onion skins. Mix well. BOHEMIAN EGGS Soleier 6 SERVINGS 1 6 eggs 1 1/2 tablespoons salt 14 cup onion skin 2^2 cups water Vi teaspoons caraway seeds 6 peppercorns Hard-boil the eggs. [ 12 ]- . Now stir in the grated Parmesan cheese and the chives. Pour over the eggs.ANCHOVY SHELLS Sardellen in Muscheln 6 SERVINGS 2 teaspoons chopped chives 34 lb. Place them under a running tap of cold water. Stir well together. Fill the scallop shells with this mixture. then add the anchovy fillets which have been carefully pounded beforehand. then fold them into the creamed mixture. Boil the water. peppercorns and caraway seeds together for 5 minutes. and serve cut in oblong quarters. then tap the shells firmly all over to crack them. Beat the egg whites until they are frothy. Stand in a cold place overnight. Place the peeled eggs in a deep fireproof dish.

and serve spread on Ryvita-type bread. Serve hot. butter Yz cup thin cream ^ teaspoon pepper teaspoon paprika teaspoon nutmeg Make enough pie-crust dough for a 9 inch pie tin. mix well together. Beat 1 egg and 1 egg yolk into the cream and add this cream to the onion mixture which you have removed from the Fill fire. oven CHEESE SPREAD Bierkdse 6 TO 8 SERVINGS Y^ lb. and the seasonings. 1/4 lb. Stir in the sour cream.BOHEMIAN Zwiebelkuchen 8 PIE SERVINGS 2 eggs 1 teaspoon salt 1 1 pie dough for open pie 7 onions 2 tomatoes 7 rashers 1 oz. IH teaspoons paprika ^ Parmesan ^ cup sour cream Put the ^ teaspoon salt them Blue cheese through a fine mincer. Chop the bacon rashers into fairly large oblong pieces. roll out the paste and place it in the pie tin. and add creamed butter. lb. melt the butter in a frying pan. Edam and to the -[ 13 ]- . add the onions and bacon and fry until the onions are golden and the bacon crisp. Edam Blue cheese butter 14 lb. the pie paste with the onion mixture and cook in a moderate for 25 minutes. Add the tomatoes coarsely chopped. Brush the pie paste with 1 egg white and put. in a cold place for 15 minutes. Grate the Parmesan and add with the paprika and salt. slice the onions.

Pour on the wine. sur. add Chop up the mushroom caps. _ [ 14 ]- . very gently for 5 mmutes. the cream. and constantly. the heat to low. butter 4 tablespoons dry white wine cream and pepper up the fivers Get the butter sizzling hot in a frying pan. of V' a lemon.CHICKEN PANCAKES Huhnerpdlatschinken 4 SERVINGS 1 egg-batter pancake 1 teaspoon chopped chives mixture cooked diced 1/2 cups chicken 2 tablespoons cream Vi tablespoon flour 1/2 cup chopped mushrooms juice of 1/2 a lemon 2 tablespoons butter pinch cayenne pepper salt and pepper 1 tablespoon grated Parmesan cheese Melt butter over a very low flame and stir meat. Fold them chicken and mushdish. GOOSE LIVERS Ganseleber 4 SERVINGS Va lb. Add the chopped chicken in the juice Add the mushrooms. cover. add the cream. cover and continue cooking (page pancakes with the egg-batter pancake mixture Make 4 tablespoons of the Spread these out and fill each with 4 145) over and place them chicken and mushroom mixture. Chop stirring them and fry them in the butter for 3 or 4 minutes. for about 10 then minutes or until the fivers are quite tender. mushrooms 4 tablespoons sour salt 4 goose fivers 3 ozs. salt. Serve on thin sfices of toast. Cream for another add to the chicken mixture togetner with 11/2 tablespoons K spoon butter together. cover and cook gently for a few minutes. unpecled. pepper and cayenne tablespoon flour and ^ o tablefew minutes. and cook chives. Sprinkle with salt and them to the Cook very genUy Stir. pepper. Pour the remainder of the in a fireproof Parmesan cheese and room mixture over them. sprinkle with brown in a hot oven. pepper. Reduce frying pan. mix.

HAM AND MELON HORS D'OEUVRE Melone mit Schinken 6 SERVINGS 1 1 1 ripe melon 12 slices Westphalian lemon tablespoon chopped or Parma ham into 6 slices. Sprinkle the flesh of the Scoop away the seeds and fibres melon with the juice of 1 lemon. lightly to the mixture. cheese. Line a shallow baking dish with parsley greaseproof paper. Add stir add them. cream and twenty minutes. Serve cold with thin rolled sHces of ham garnished with chopped mint leaves. mint leaves Cut the melon from the inside. then fold them into the mixture. Serve in slices either hot or cold. -[ 15 ]- . Beat the egg whites until Add the breadcrumbs and stiff. beating well as you ground ham. HAM SLICES Schinkenschnitten 6 TO 8 SERVINGS Y2 cup fine bread- 2 cups ground 1/4 lb. fill it with the mixture. ham butter 1 crumbs teaspoon chopped parsley salt 1 cup thin cream 7 eggs 14 cup grated cheese and black pepper Cream the butter. a good pinch of salt and black pepper. and cook in a moderate oven for Then in the the egg yolks slowly.

Add the finely chopped parsley. Mix ohve salt oil. and pepper. Put the chopped hvers in a pan in which you have fiist melted the butter. wine. vinegar. sugar. all apples. Then remove the hvers and mince them into a bowl. LIVER MEAT CAKE Leberkuchen 6 SERVINGS OR MORE IF SMALL 6 cups chopped livers 2 cups breadcrumbs i^ cup milk salt 1 (veal or goose) and pepper 6 eggs 1 cup cream teaspoon parsley 2 teaspoons flour a little 34 cup butter mayonnaise This hors d'oeuvre should be made some time before you want it. Melt a httle butter and brush a jelly-mould (preferably one with 16 [ ]- . with the hd on the pan. Pour this mixture over the ingredients in the salad bowl. and cook them for about 10 minutes. mix gently and serve cold. Slice the cucumber and gherkins. salt. Put the breadcrumbs to soak in the milk. the cream. on a low heat. the well-beaten eggs. and pepper.HERRING SALAD Heringssalat 4 SERVINGS 2 tablespoons vinegar 1 teaspoon strong 3 2 1 filleted salt herrings slices cold pork pickled cucumber 2 gherkins mustard ^2 glass white wine 1 1/2 3 apples 1 cup diced beetroot 2 cups diced cooked potato chopped onion teaspoon sugar ^ teaspoon salt pinch white pepper y^ cup ohve oil Chop the salted herrings and pork shces into fairly large pieces. finely chopped onion. Stir the milky breadcrumbs into the minced hvers. Put these with the diced beetroot Dice the peeled and cored and potatoes into a deep salad bowl. mustard.

Then sprinkle a Uttle flour over the butter. or cucumber sUces topped with mayonnaise and decorated with thin sHces of red pepper. These are but a few of the many that can be made. it very thinly. such rye and whole wheat. Remove it from the steamer. Now fill it with the liver mixture and put it to steam for 1^ hours. or tunny fish creamed with mayonnaise and some capers and chopped green oUves.a hollow centre) with it. variety are very colourful for cocktail SUce various types of bread. Or slices of hard boiled eggs and rolled anchovy fillets. Let it cool shghtly. and dab it all over OPEN SANDWICHES Belegte Brotchen These sandwiches of infinite parties. sprinkle with a Uttle red pepper. as Vienna rolls. Shce with blobs of mayonnaise. or pickled herrings chopped with tomato and a little mayonnaise to bind. or various types of small German sausages. Cover with cream cheese to which chives have been added. Turn it out on a serving dish. pumpernickel. Spread the shces with butter which has been creamed with some dry mustard. The sUces should be fairly small squares circles. or PORK JELLY Schweinssulz .

arrange them over the top of each. Pile each shce of bread Slice the olives and cucumber and thickly with this mixture. covered with the oil. mixing in well. The potatoes are then sUced into thin roimds. which are removed while they are still hot. Decorate with sUces of hard-boiled egg. Decorate with the The herring and gherkin pieces and serve cold. onion. well together with the salt and paprika and caraway seeds. POTATO SALAD Kartoffelsalat 4 1 lb. SPRING CHEESE Fruhlingskdse 4 SERVINGS 2 teaspoons salt 2 teaspoons paprika 2 teaspoons parsley 2 teaspoons chives a few caraway seeds 4 thick sUccs black bread 8 stuffed oUves 1 pickled V2 lb. cucumber cream cheese 2 tablespoons butter or thick cream the cheese. Chop the parsley and chives very.the pork and place it in a deep serving dish surrounded by the vegetables. parsley and a good pinch of salt and pepper. Mix [ 18 ] . SERVINGS 2 tablespoons vinegar 2 tablespoons oil small boiled potatoes 2 tablespoons olive 1 dessertspoon chopped onion 1 chopped herrings salt teaspoon chopped parsley 2 tablespoons chopped gherkins salt and pepper potatoes should be boiled in their skins. placed in a bowl. liquid in which they were cooked over the pork Now pour the and vegetables and allow to cool and set before serving. very fine and add them. butter or cream. vinegar.

which were either added at the last moment or cooked gently in the soup for about a quarter of an hour before serving. and will therefore last for quite a time. noodles.Soups soups are wonderfully healthy and filling. especially with the typically Austrian additions of dumplings. pancakes. Some of these soups may seem extravagant. who were sometimes given a penance of being only allowed one soup a day. etc. and it is well worth while keeping one always going. Most of them can be stored in a refrigerator. but if you plan to make them as by-products of other dishes. The clear soups were used only as appetizers to huge Viennese meals. you will find them an economy in the end. but even they are extremely rich and tasty. as many of the sauces as well as the soups call for stock. or boiled up every day to keep fresh. Many of the soups came originally from the peasants or from the soup-loving monks. Austrian [ 19 ]- . Many of them are quite enough to be meals in themselves. The basic stock is very similar to the French 'pot au feu'.

to be kept for a time in the refrigerator. and the scum skimmed Vegetables. All bones should be removed before storing. leave the fat intaa. carrots. a good hghtly garnished soup. fat If the stock is to be used If it is fairly soon. The pot-Ud should rest in escape while saving the value of the contents. Bones and water should be brought slowly to simmering-point. wash and scrape parsnip. breast. Either beef bones. Veal bones can Either chicken or beef is ideal for clear soups.PLAIN STOCK Einfache Fleischbriihe legs or 2 to 3 lbs. or chicken bones and trimmings. Simmer very for 2 to 3 hours. flavoured additionally to make or as the basic stock asked for in many recipes. be used with success. 3 quarts water or water and cooked vegetable The bones and Uquid should be simmered very gently for as much such a way as to allow as 3 to 4 hours. hft off" the which has formed on the top. bones (bones from rib roast. It can be stock serves excellently for clear vegetable soups. [ 20 1 . such as trimmings a roast. The refrigerator. remember that soup boiled is soup spoiled.) also water mixed. Always steam to shoulder. STOCK WITH VEGETABLES from 2 to 3 lbs. gently as soon as you are sure all the scum is gone. Peel and halve or quarter Clean leek and celery carefully. bones. herbs and seasonings should be added off" as it rises. Allow stock to cool in the It should become cold before being stored naturally. 3 quarts water or cooked vegetable 10 good sprigs of parsley (complete with water 2 large carrots 1 1 1 1 stems) bay leaf small teaspoon small parsnip large or 2 small onions 1 small leek (complete with green top) outer stalks of head peppercorns teaspoon whole Va allspice salt to taste of celery Wash onion.

stir in the cinnamon. Stir every few minutes. and serve at once. Stir all the time. carrots and and cook for a few minutes over low heat. Put the beer in the top of the double boiler. butter 1 small onion (chopped) 1 small carrot (chopped) salt to taste 1 bay leaf 2 or 3 peppercorns 1 good pinch seeds dill Fry onion lightly in butter. When the soup begins to thicken. Lower the heat so that the water in the boiler is only just bubbUng. Beat the egg yolks in a bowl. Bring to a fast simmer. Add celery. add seasonings and let simaner for at least 1 Yo hours. Add water and leave to cook for about 7 minutes. Add this mixture to the warm beer before it gets really hot. Longer cooking will do no harm. Add the sugar and cream. When cold. stirring smoothly together. BEER SOUP Biersuppe 6 SERVINGS 6 egg yolks 1 teaspoon ground ^4 cup cream (thin) 1 1 quart beer cup sugar cinnamon You will need a double boiler for this soup. untH all the fish is at least 1 inch below the surface. parsley. fish (heads and 2 outer stalks celery a tails will do quite well) (chopped) few sprigs parsley to garnish 2 ozs. Add the cleaned fish in smallish pieces and cover with water. and the juices will emerge. [ 21 ]- . covered with a hd. and strain. remove any fat. till golden.FISH SOUP STOCK Fischsuppe SEVERAL DAYS' SUPPLY 1 lb.

mash any bits of bread still intact. it Warm Break each piece of bread into about six. Wait 1 minute. the stock. and put them all in a large saucepan. Fry the chopped parsley in a little butter for 2 or 3 minutes. crisp it. to the soup. Leave for 2 minutes. Share the stock equally over each plate and serve immediately. fry them lightly now. then carefully stir in the egg and stock mixture. 3 eggs a little smoked meat or butter salt sausages and pepper Use the end crusts of bread. but is anyhow make sure in the oven. With a potato masher or large wooden spoon. Put in a warm place to keep hot. Leave for 1 5 minutes before putting them on the stove. and butter generously.BEGGARMAN'S SOUP Bettelmanns-Suppe 4 4 slices rye bread SERVINGS 4 eggs 1 sufficient butter to quart stock spread chopped parsley beggar would not have four eggs. Simmer for thirty minutes. Break the yolk of 1 egg into a basin and whip it for 1 or 2 minutes. Take a little stock from the soup and blend it well into the egg. with the sliced sausages or smoked meat. then bring the stock to the boil. If you are using sausages. if possible. the bread quite dry. the While we may feel that a hostess beggared of time will be glad of this appetizing soup. Cut into sippets and place in 4 soup plates. Pour the stock over them. Toast the rye bread. but on no account let it boil or the egg will curdle. Remove the shells by first plunging them into cold water. Hard-boil 2 eggs. but don't boil [ 22 ] . Shce the hard-boiled eggs and add them. While the stock is coming rapidly to a fast simmer. If necessary. BREAD SOUP WITH HARD-BOILED EGGS Brotsuppe mit Eiern 6 shces stale bread 1 1 V2 pints veal stock 1/2 tablespoon chopped parsley lb. Reduce the heat until the soup is barely simmering. Sprinkle on the parsley. and serve. Add salt and pepper. Remove the saucepan of soup from the fire. break an egg on to the toast in each plate and sprinkle with parsley.

Lower the heat until the water is just simmering gently and leave Chop pepper. with tight-fitting lid. Return it to the saucepan. skim off the scum and add the carrot and celery. etc. Strain the soup through a fine strainer or sieve. Melt the butter in it. When the water boils. Throw the macaroni into the soup. Any left-over broth will keep well if it is boiled up each day. and put it on the fire. Boil the water separately. stirring all the time. CARAV/AY SOUP 4 Kummelsuppe TO 6 SERVINGS 1 % quart boihng water 1 V2 tablespoons flour heaped teaspoon caraway seeds ^ lb. 1 1 1 beef tablespoon butter sprig parsley salt 14 lb ham black pepper Chop up all the meats. Chop the onion finely and put it in the butter. Get a saucepan of salted water boiling rapidly. vegetables. veal lb. Break the macaroni into small pieces and throw it into the boiling water. It is a useful soup for using as stock in other dishes too. Simmer for 30 minutes. as a more Serve either strained or as or with the meat and substantial soup.. and slowly pour it onto the butter and flour. the parsley as small as possible and add it with salt and Fill up the pan with cold water. alv/ays stirring. Bring to boiling point and serve at once. chopped up. Cook for 10 minutes. in it or on the side. the broth to cook for 3 to 4 hours. macaroni salt and pepper 2 tablespoons butter Put the butter in a large saucepan on the stove. blend in the flour smoothly. Drain.BROWN MEAT SOUP Braune Kraftsuppe 10 1 1 1 SERVINGS 1/2 onion carrot stick celery lb. and remove any fat from them. When it is getting brown. Take a large stewing pan (about 5 pint size). Add the chopped meats. Stir occasionally. 23 [ ] . a clear brown soup with dumplings. When it is melted. stir in the caraway seeds.

chicken. and serve with croutons on a a side dish. to the soup about 15 minutes before you take it off the stove. CHICKEN AND VEAL BROTH Lichte Kraftsuppe 5 OR 6 SERVINGS 2^4 pints water 1 1 ^ lb. Serve the soup with Nockerln. veal 34 lb. with a bit of white sticking to them. Bring to the boil. is Remove the scum as it rises. Then strain the soup into a big tureen or individual bowls and garnish with chopped parsley. and Lower simmer and add it Scrub the carrot and cut off its discoloured parts whole to the soup. beef chicken bones 1 small pigeon or partridge small onion top of celery stick 1 teaspoon parsley white pepper salt Choose a large saucepan. Soup Peas. Simmer for another 45 minutes. or dumphngs.CAULIFLOWER SOUP Karfiolsuppe 4 SERVINGS 1 3 cups stock 14 cup single cream ^2 cups cauliflower (white flowerets only) little ^ teaspoon chopped parsley a grated onion or croutons garhc Let the cauliflower simmer in the stock until very tender. just gently simmering. If you prefer the soup clear. Add little onion or garlic and simmer for from 5 to 7 minutes. sprinkle with parsley. of course. in the saucepan. Pour in 2 ^2 pints of cold water. salt Add [ 24 ] . with skin small carrot ^ lb. the heat until the water for 4 hours. Chop up the raw meat and chicken and pigeon and put them. before you strain it. Peel the onion and add it with the celery top. big enough to hold 2 quarts of water. together with the bones. as the Viennese do. Schoberl. Add the cream. Remove the shells. and white pepper. add 3 or 4 eggshells.

not fast. plain flour in a big bowl. Be sure the heat is very low. and fry them for 3 minutes Chop up the in 1 tablespoon hot butter. shaking the pan every few minutes. chicken Hvers very small. half a cup altogether. Add the livers to the dough. Raise the heat under the soup and when it begins to bubble take the dough. giblets in 2 pints of salted cold water and bring to the Reduce the heat and simmer for 1 hour. When the soup comes to the boil. and cook gently over a low heat. lessen the heat.CHICKEN GIBLET SOUP WITH LIVER DUMPLINGS Suppe mit Leberkrwdeln 4 TO 6 SERVINGS 1 14 lb. or the vegetables will bum. only the gentlest of bubbles. if possible 3 ozs. Add salt and pepper. sprinkle with salt and pepper. Take the giblets themselves. add the carrots and parsnips. chicken giblets medium-sized parsnip 2 or 3 chicken legs. Now add 1 heaped tablespoon flour. a teaspoonful at a time. Boil gently for 3 or 4 minutes. Blend it weU in and then slowly add the water in which the giblets have been cooking. blending them well in. Add more water until you have added about You should have a fairly thick dough. Add 2 tablespoons sour cream. Remove the soup from the fire. chicken livers 1 lb. and serve at once. and push each down into the soup. Put the butter in a thick saucepan and when it has melted. and add them to the soup. Chop up the carrot and parsnip finely. with the cover on the saucepan. for 15 minutes. butter 1 salt 1 and pepper tablespoon parsley 1 egg 1^ cups flour 1 big carrot 2 tablespoons sour cream Put the boil. mince them. By that time all the httle dumplings should be bobbing about on top of the soup. so that Now make the dumplings: put a cup it is barely simmering. Beat up the egg in a Httle water and of stir it into the flour. [ 25 ]- .

then pour into a jug and it in a warm place.CREAM PEA SOUP Erbsensuppe mit 6 Rahm SERVINGS teaspoon sugar and pepper 1 pint sour cream 3 onions a few caraway seeds 1 1 pint fresh peas. pepper and caraway seeds. and let it begin to Gradually add the warm pea soup to it. Stir in 1 colour. Peel and chop the onions. When the soup is done and poured into a tureen or individual cups. stirring all well together. Warm the sour cream but do not let it boil. keep tablespoon of flour. pepper. Old peas may tal:e more time to get tender. Return the saucepan to the stove and simmer on a very low heat. Cover the pan and leave over a low heat for 10 or 15 minutes. Keep the heat low. Add the shelled peas. Cook until the Uquid is a rich golden colour. first adding salt. for 15 minutes. Remove from the fire. salt. While the soup is simmering. cut some bread into quarter-inch squares and fry them in hot butter until they are golden and crisp croutons. Stir well. stirring all the time. then add the cream to the soup. Gently cook the onions until golden. 1 teaspoon sugar and 1 tablespoon water. shelled salt 1 pint stock 2 tablespoons flour 2 tablespoons butter Put the butter in a large saucepan. tablespoon flour with just enough cold water to make it smooth and runny and add it to the saucepan of peas. Melt the butter in the soup saucepan. place the croutons on top. preferably with an asbestos mat. blend it well. [ 26 ]- . and simmer for 1 hour. 1 Mix Get the stock hot in the saucepan from which tlie peas were taken and then pour it over the sieved peas in the bowl and return everything to the saucepan. Then pour the whole mixture through a sieve into a bowl. Wait 2 minutes.

Add 2 tablespoons flour and stir it well into the butter. Gently add 2 pints of water. Wait for a minute. Add the stock. [ 27 ] . stirring all the while. white flour and white pepper to taste 1 1 ozs. Do not allow to brown. Add the flour. add the cream (this way it will not curdle). onion and parsley in the butter over a low heat until tender. Peel and chop the onions and add them to the butter. butter teaspoon chopped parsley Toss the cucumber. Reduce the heat to simmering point. which you have chopped up very finely. then add the egg mixture to it. and let the soup simmer for 10 minutes. dumplings or bread. When sUghtly carefully to avoid lumps. gradually. Add 1 teaspoon vinegar and serve at once.CUCUMBER SOUP Gurkensuppe 4 TO 5 SERVINGS 2 cups chopped 1 1^ pints stock cucumber chopped onion (rather small) 1/2 ^ pint cream salt 2 ozs. While it is simmering hghtly beat up 2 eggs and add to them the parsley and chives. Season to taste and serve with noodles. FRUGAL PEASANT SOUP Sparsame Brennsuppe 6 SERVINGS 1 teaspoon vinegar 2 pints water 2 eggs 1 tablespoon chives 1 tablespoon parsley 2 onions 1 tablespoon butter or margarine 2 or 3 tablespoons flour Put the butter in a saucepan to get hot. cooled. Remove the soup from the stove. which should be very hot. stirring Remove from heat. Cook them until they are hght brown.

cover and simmer over low heat for 20 minutes. Dice the potatoes and stir in 5 minutes before serving. adding 710 fat. When blended. add a httle cold water. Toss in chopped golden. and moment. of water. allowing no lumps to form. onions and continue frying.PROSPEROUS PEASANT SOUP. bacon ^2 lb. glass GOULASH SOUP Gulaschsuppe 4 GOOD SERVINGS salt to taste (be careful if 2 ozs. add a gill of cream. and simmer gently for 15 minutes. Here is a soup closely related to a true goulash. 1 Use stock instead at the last of red wine instead of vinegar. TYROLEAN STYLE Tiroler Brennsuppe mit Wein A slightly more expensive version of the above. garhc (well chopped) marjoram and salt. Now shake in paprika. stewing beef (diced) 1 1 the bacon is onion rather salt) 14 clove garhc V2 V2 teaspoons paprika cup flour % teaspoon marjoram Chop bacon and 2 pints stock 2 cooked potatoes fry hghtly. Now mix in flour with care. When [ 28 ] . The ingredients are made finer and the whole of course thinned to a soup consistency. and let all sizzle together. Add stock gradually. add the diced beef. Keep tossing to prevent burning or sticking.

celery. Frankfurters cut into small pieces may be added if desired. add a Httle LIGHT POTATO SOUP Lichte Kartqffelsuppe 4 lb. SERVINGS 1 1 1/2 potatoes dessertspoon glass milk salt 1 1 1 1 1 carrot stick celery chopped parsley and pepper 1 soupspoon butter or bacon fat soupspoon flour parsnip large onion thyme Peel the potatoes and cut them into small pieces. potatoes salt cream or buttermilk Clean and wash the leeks and cut them into small pieces.LEEK SOUP Lauchsuppe 4 SERVINGS 2 pints stock or water 1 lb. Put them into a large saucepan of boiling water with the carrot. Bring to the boil. Bring to the boil again. and add the peeled potatoes cut into small sour cream or buttermilk. Add [ 29 ]- . onion and thyme. Melt the butter in the bottom of a large saucepan. a Httle cold water. Pass everything through a sieve and return it to the saucepan. parsnip. Lastly. Now add stock or water and boil until the vegetables are soft. Boil for half an hour. Add the onions cut into rings. then pass everything through a sieve and return to the saucepan. Lastly add the chopped parsley. leeks 2 large onions 2 tablespoons butter 4 tablespoons sour ^ lb. Mix the flour to a smooth paste with the butter or bacon fat. Slowly braise the leeks in the butter. Blend until smooth. Add salt and pepper. dice. then add to the soup.

MUSSEL SOUP Muschehuppe 4 SERVINGS 1 1 2 pints mussels % onion. Fry the onion in butter until golden. Shake in the flour. adding the mussel-hquid at the same time. chop the carrot. Now stir in the fish stock. If a completely clear soup wanted. all Clean and celery to cool. then reheat and put in several eggshells with a httle of the white adhering. stirring and mixing. When cooked (seven to ten minutes) strain. Many people prefer simply to remove the less attractive bits and pieces and serve this good soup with a quantity of the vegetables left in it. is Allow remove from heat and allow to settle. and keep the hquid. shells QUICK CLEAR SOUP Schnelle Fleischsuppe 8 1 SERVINGS 1 head of celery 1 bay leaf 6 or 8 peppercorns a few whole allspice 3 quarts water good-sized oxtail (11/2 to 21/2 lbs) the outside of 1 1 1 1 chicken pieces onion lb. Combine all ingredients with water in a large pot and simmer for 1 to 2 hours. [ 30 ] . and remove all the fat. The quantities given here will do at least two meals a fine sieve. Salt to taste. chopped ^ cup butter cup water V2 cup flour ^4 y^ pints fish stock tablespoon chopped parsley 1/2 juice of lemon a little salt Gently steam the mussels in the water. strain. quarter the onion. Serve immediately and very hot. for four people. Chop the mussels (not too small) and add. add parsley and lemon juice. Simmer for about 15 minutes. cut leek into small pieces. Take mussels from and save till wanted. Strain carefully through hned if necessary with cheesecloth. carrot small leek several sprigs parsley salt to taste vegetables. chop parsley.

on a low heat. Peel and chop the onion finely. Put it to cook gently in the butter.RICE SOUP WITH TOMATOES Paradiesapfelsuppe mit Rets 4 SERVINGS 1 6 ripe tomatoes 1 cup rice salt 1 1 onion V2 pints water tablespoon butter and white pepper /4 lb. [ 31 -^ ] . Add them to the onions and butter. Place in boiling water or stock and let boil for 15 minutes. Pass through a fine sieve. and simmer gently for 30 minutes. Mix the flour with a httle cold water and then add it to the soup. Scatter the rice on top of them and stir well. Grate the cheese and pour it in a dish when the soup is served so that each person may sprinkle some on top of his bowl. Now add the buttermilk or sour cream and butter. Serve at once. Hard-boiled eggs cut into new moons may be added to this soup. and let it come to tlie boil again. SORREL SOUP Sauerampfersuppe 4 SERVINGS 1 1/2 34 1 lb. Sprinkle on a Uttle salt and white pepper. increase the heat and bring to the boil. Stir gently. water and after 2 or 3 minutes. Now add tlie water. Remove the soup from the fire and pour it carefully over the raw egg. and salt. return to the pan. Reduce the heat. Put the egg yolk into the bottom of the soup tureen. Plunge the tomatoes in a bowl of boiling stirring occasionally. fresh sorrel soupspoons butter pint stock or water y^ pint buttermilk or 1 egg yolk sour cream 3 soupspoons flour salt Clean and wash the sorrel thoroughly. Let the soup simmer for 2 minutes. Parmesan cheese Put the butter in a large saucepan to melt. remove them and peel them. stirring it in carefully.

TYROLEAN CLEAR SOUP WITH SLICED PANCAKES Tiroler Fridattensuppe 6 SERVINGS 2 pints veal or beef stock 4 unsweetened pancakes (Fridatten) salt and pepper narrow strips. Add salt and pepper to taste. TYROLEAN HORSERADISH SOUP Krensuppe 6 SERVINGS 1 6 big cups of beef stock tablespoon grated horseradish Bring the stock to the boil. Simmer gently for 10 minutes and then serve. Heat the stock. Cut up the pancakes into them Drop in the stock. [ 32 ]- . Sprinkle the grated horseradish over the bottom of the soup tureen or individual soup bowls and pour the stock over it.

and the cook beef. cover the pan and let them very slowly for about 7 to 10 minutes. [ 33 ] . Let it simmer for a few minutes. Add to it the chopped cauUflower. Get the stock to boiling point and pour it over vegetables. the onion peeled and finely chopped. Make the croutons with 3 pieces of stale bread. removing any scum which forms. Mix them all together.VIENNESE BEEF SOUP Wiener Kraftsuppe 6 TO 8 SERVINGS 1 2 cups beef pieces 1 cup chopped cauliflower quart strong beef stock 3 cups croutons 1 1 cup shredded cabbage onion V^ lb. Cut off crusts and cut the bread into dice about Y^" cubes. stalks and all. put the butter to melt. salt mushrooms 2 tablespoons butter and pepper In a large saucepan. shaking the pan occathe sionally. Add salt and pepper. shredded cabbage. Fry them in hot butter or fat and sprinkle them on top of the soup. the mushrooms also chopped.

and put them back in the soup. hnle by little. calf hver 6 tablespoons sour cream 2 pints meat stock 1 2 tablespoons flour salt and pepper large onion 2 bay leaves Get the fat really hot in a large saucepan. Remove the pieces of hver. Gently stir in the flour. Season with salt and pepper. stirring them well around as you do so. In another saucepan. until it is all added. stirring all the time. Bring the soup just to the boil. get the stock to boiling point. Season with salt and pepper and add the bay leaves. Simmer for 30 minutes. Fry the sausages hghtly. Peel and chop very small. then slowly pour it over the cabbage. Serve in individual bowls with a tablespoon of sour cream on top of each. mixing it well in. Melt the butter in a large saucepan and put the cabbage in it until it begins to brown. before dishing it up. and cook until the flour also starts to brown. stirring aU the time. stirring it about so that all sides get sUghtly cooked. Simmer gently for 1 hour. After 2 minutes slowly begin to add the stock. VIENNESE CREAMED LIVER SOUP Lebersuppe mit 4 Rahm tablespoon cooking fat TO 6 SERVINGS 1 1 lb. Cover the pan. mince them. Reduce heat. Chop coarsely into pieces about 2" square. Sprinkle the flour on. up the hver up the onion Put both hver and onions to fry lighdy in the fat. Add them to the soup just outside leaves.VIENNESE CABBAGE SOUP Wiener Kohhuppe 6 1 SERVINGS 1 1 large cabbage quart stock 6 sausages (skinless pork) 1 tablespoon flour tablespoon butter salt black pepper Clean the cabbage and remove the soiled and biggest tough Shred it up finely. 34 [ ] . Slice them. stirring all the time.

VIENNESE ONION SOUP Wiener Zwiebelsuppe 4 SERVINGS 4 ozs. Add the onions to it. These should be young and tender. Peel the onions and cut them into thin rings. seasoning and rice. If you wish. put into a large pan and add the cabbage and water. flour 4 cups stock 8 tiny white onions deep fat-frying pan. Now put the be fried in a minute. 35 [ ] . of cheese may be added at the table. the bacon has become very soft. 2 ozs. Bring the stock to boiling point. Put them in the paper bag with the seasoned flour and toss them floury onions in the hot deep fat. salt Put the fat in the deep Put the stock in a saucepan to and pepper well together in a large in a bowl. They will each person sprinkles it on his soup himself). warm. brown paper bag. Mix the flour. and serve. (The bowl of grated cheese is passed aroimd with the soup and about until they are thoroughly coated in flour. full Parmesan cheese ^2 teaspoon salt black pepper of fat it Grate the cheese and put frying pan and let it get really hot. Then add the stock. throw in a Rub When A few cooked peas and diced carrots a few minutes before serving. Cook over a low heat for 20 to 25 minutes. Cook until the sprinkhng rice is completely tender and then stir in the cheese. Remove them and put them on a piece of bro\^Ti paper to drain.VIENNESE MINESTRONE Minestra 4 SERVINGS 1 1 4 1/2 slices bacon cup water 1/2 small clove garlic small firm cabbage cut in quarters rice V'^^^ stock 1 salt and pepper taste to 2 level tablespoons 1 tablespoon grated Parmesan cheese the bacon well with garUc and put into the oven in a casserole.

the m Simmer gently for 20 minutes. leave it in water to soak overnight also Get a large saucepan of water boiling and place the pork in it' Keep removmg the scum which forms. YOUNG VEGETABLE SOUP Friihlingssuppe 4 SERVINGS y^ y^ 1 Vi cup new peas 4 baby carrots cup cauliflower tips 2 young turnips Vt cup green beans a few asparagus 1 cup cream pint clear stock . 30 minutes later add the potatoes. all Pour plates. Sprinkle Put the stock in and chop up the tmy with flowerets. Wash the vegetables carrots and turnips. Remove from fire. Add the onion. add the peas. remove it and cut it into slices and serve it with the soup. and the marjoram. then add the peas and asparagus Simmer for another 7 to 10 minutes. When the meat is tender.WHITE PEA SOUP WITH PORK Erbsensuppe mit Schweinefleisch 4 1 SERVINGS 8 medium potatoes 2 lbs. smoked or salted pork salt lb. chopped. Pour the cream.tips salt and pepper tablespoon parsley a large saucepan to heat. white peas or beans (dry) 3 pints water marjoram 1 small onion Put the peas to soak the night before you want to make the soup If the pork is very salt. Break the cauhflower into Add all these. [ 36 ]- . salt and pepper. and the beans to the stock. Chop up into a soup tureen or individual the parsley and sprinkle it on top. When the meat has been boiling for 1 hour.

Place the almonds in the rest of the milk over a low heat and simmer gently. Put 1 quart of water in a saucepan. Serve with pufi" pastry sticks (page 200). APRICOT SOUP Marillensuppe 4 lb.ALMOND SOUP Mandelsuppe 4 SERVINGS a tiny pinch ^ cup blanched. stirring all the time. cinnamon. little cold water and stir it gradually Squeeze the juice of a lemon into it as well. Mix the cornflour to a smooth runny paste with a into the soup. Stir in the whipped mixture and keep stirring until it is all thick and smooth. chopped almonds 2 cups milk 1 of cinna- mon 2 egg yolks level dessertspoon ^ cup cream cup caster sugar cornflour Blend the cornflour in a basin with a little cold milk. pressing the apricots through as much as possible. Reduce the heat and simmer gently for 45 minutes. Mix together the cream. Return the sieved soup to the saucepan. and serve at once. Add the apricots and sugar. sugar and egg yolks and beat until thoroughly frothy. Add the almonds and milk slowly and with care to the cornflour. Then pour the soup through a sieve. fresh apricots lemon tablespoon cornflour 2 tablespoons sugar Wash and stone the apricots. and bring to the boil. SERVINGS 1 1 ^2. [ 37 ]- .

Try experimenting with more of each and see if you like it the richer way. sugar Stone the cherries. Put them in a large saucepan with nearly 2 of water.COLD CHERRY SOUP. Then press them through a sieve into a bowl and return them to the saucepan. Grate the lemon rind over them. Simmer for another 10 minutes and then serve. Now melt the butter in a small thick saucepan. with the cinnamon stick and the sugar. Remove the ciimamon stick and the lemon rind and pour the soup into a bowl. Peel the lemon rind off neatly in one piece and add it to the water. In Austria. currants. SOUTH GERMAN STYLE Kirschkaltschale 6 SERVINGS 1 1 2 lbs. larger quantities of sugar and butter are generally used. to the water. Cook them slowly until the apples are soft. Add 4 pints water. fresh black cherries 1 cinnamon stick whole lemon oz. stirring all the time. quarts HOT APPLE SOUP Apfelsuppe 6 1 SERVINGS 1 1 lb. cornflour 6 ozs. Add it gradually. skin. Simmer gently for 30 minutes. Slowly stir the cornflour into it and then add this mixture to the soap gradually. sour or cooking cup currants or 2 tablespoons apples 2 tablespoons sugar 1 1 lemon cup sultanas 1 1 cornflour tablespoon butter teacup white wine Cut up the apples. stirring all the time. Squeeze out the lemon juice and add it. Bring the water to the boil. and sultanas. 38 [ ] . Mix the cornflour with a httle cold water. the sugar. Chill and serve. into small pieces and put them into a big saucepan. core. to the soup. and all. Let the soup boil for about 10 minutes. stirring it imtil it is smooth and rimny. but keep stirring it all the time.

came. such as macaroni and spaghetti. and given them a distinction which can Austrian. But Austria. the home of cooks. has taken the noodle and the dumpling.ISoodles & Dumplings not quite clear in what country noodles and dumplings Italy lays claim to them. and certainly that country excels in varieties of noodles and other flour pastes. now only be called -[ 39 ]- . from whatever country they is It originated.

Work the flour sides. water and salt Pour into the flour until the mixture forms small lumps or crumbs. FARFERL DOUGH Farferlteig 1 1 1 cup flour whole egg egg white 1/2 2 tablespoons water teaspoon salt — Beat the egg. Place them on a dry tea-towel and leave to dry.PLAIN NOODLE DOUGH Gewdhnlicher Nudelteig 2 cups flour 2 eggs 14 cup water salt in. RoU up and cut into strips of the length and size required. [ 40 ] . a well in the centre. Leave the strips for another 30 minutes Sieve the flour. FINE NOODLE DOUGH Feiner Nudelteig % cup flour 2 egg yolks pinch of salt 1 tablespoon water Make in exactly the little same way it is as plain noodle dough above. Beat the eggs and the water together. egg white. Reserve a flour in case needed. Serve with soups and stews. depending on the size of the eggs. Drop the crumbs in boiling salted water. Knead with the hands untH the dough is smooth. Roll out to paper thickness. Put the flour into a bowl. These can be cooked in boihng salted water. or in the liquid of any dish for which they are required. together. Place the sheets of dough on a towel and leave to dry. More or less flour may be needed. add a pinch of salt and heap on a board. a httle at a time into the well. Let it drop egg mixture is used up. Remove with a draining spoon. The dough should be soft. until all the Make Drop from the before cooking.

Boil the ing. many LITTLE MEAT POCKETS Fleischtascherln pocket dough (see above) 1 1/2 1 egg tablespoon onion 1 lbs. the onion and chopped parsley. not roll quite as thin as for Make the dough Do This dough other kinds. Lightly roll together.DOUGH FOR POCKETS Teigfiir Tascherln 1/4 teaspoon salt 3 tablespoons water 1 1/2 1 1/2 cups flour tablespoons melted butter 1 egg but as described under Plain Dough (page 40). chicken. Cut out each 2 inch square Place on an pockets in salt water for 15 minutes. Roll out the meat ball stretchon top of each filled sheet. without with a pastry-cutter. is It is cut into pieces 11/2 to intended for fiUings. Drain carefully. fish. The meat can be varied. cooked beef 1 tablespoon parsley l^ cup butter. All the ingredients should be is too soft add a few breadcrumbs. melted chopped breadcrumbs salt and pepper Mince the meat. pork or chopped very finely. not too thm. into balls the size of wahiuts. which you absorbent sheet of paper and brush with the butter have browned. Place each on a square about 2 inches on a side. Divide crumbs. ham and 2 inches square. Place a square [ 41 ]- . Divide butter alternately with the egg and water. add the melted roll each out mto a square. Bind with the beaten egg. the dough into 4 equal portions and ordinary noodles. Roll each in bread- Add rabbit. dough in 4 squares. meat. Season If the mixture with salt and pepper.

If served alone pour a little browned butter over. ov'eTth:. Stir in^the breadcrumbs. chopped parsley. lean 1 large onion 1 1 cup breadcrumbs tablespoon chopped P^s^^y V2 and pepper cup flour "^^ '^'P "^^ °°^°°. Add the fried form on diced bread to the batter Make the dough mto dumplings about the size of a soupslo^^^ Drop mto boiling salted water and cook for about 15 m 1 Cream T ^' Sn TZZ' over them.^°^ ^^ «^on in the butter "^.^°'' '^' ^^"^ b"«^^ ^-^^h the o^on Add ^Itl pepper.BACON DUMPLINGS Speckknodel 16 1 TO 18 DUMPLINGS pinch of nutmeg 4 gggs 2 tablespoons melted butter salt V2 cups Chopped ham. '''' ^^^^"^^^yB^t until bubSe° foS Tn the surface. nutmeg and ^ ^^ the salt. diced ^ggs i cup milk salt I y2 Take It. Beat the eggs and add toThe mixture sS the flour until the dough is fairly stiff. T- -[ 42 ] . stews and goulash. 3 cups flour cup butter tablespoon of the butter and fry the diced bread crisply the remaining butter and gradually add the '^''> '°"^. Form into good sized du^pUi^t ^rn ^m^""k ' S Serve with soup.^ ^r^' ^°"^ ^ ^^"^^ °^ ^^^^ brow" sau" °. BOHEMIAN DUMPLINGS Bohmische Knodel 8 slices stale bread.

Mix well and make into small hands. [ 43 ]- . They will . Beat the mixture to the breadbutter the egg. Damp the breadcrumbs BoU in stock or soup for 20 minutes. or stock. salt. Add the add whole egg and egg yolk together. . . BUTTER DUMPLINGS Bu ttermehlnockerln 4 SERVINGS 1 1 3/4 1/2 cup flour cup milk dessertspoon melted butter whole egg egg yolk 1 14 teaspoon salt pinch of pepper Add salt together. Work all dough is obtamed. pepper to the melted butter. „ Serve with soup. and always too long. be made just before the soup is ready to be These should boihng soup and do not teaspoon into the Drop them from a smaU allow them to cook more than left and 10 minutes. .BREAD DUMPLINGS Semmelknodel 6 SERVINGS 2 tablespoons flour 1 teaspoon chopped parsley cup breadcrumbs 2 tablespoons melted 1 butter 1 whole egg 1 egg yolk a little milk 1 pinch marjoram teaspoon salt V2 melted fried parsley to the rest of tiie witii a Uttle milk. GraduaUy add the flour and milk until a soft served. Beat the whole egg and the egg yolk together until well mixed. Gradually butter. break up • it cook them in soup Serve as a garnish for soup. Fry the chopped parsley in a Uttle butter. marjoram and melted dumphngs with floured crumbs.

r"" ItX r^g^'aear^hte^'j^f^'fbreadcrumbs ^'^ *= """« Add the '''I aff th?rur dough sir Zt ?f ' is soft Form but not too 'fi™ ' ^°°^^ ^"f™^'^- into little duZ^ ^„.r fliv coo^fof IS' g to the top they are done.Ltrc^ra: ^'^^ Ponr .° ^^^ ^ : ^^^ ^"«er and add the r the ^^= -« '"""-^ rise '™"'='- dumplmgs Serve with soup. JLT'T 'P°°° "=^ *= " ^"^' ">"*• dishes the^ uroiu/I ^XfofVe '^^^ -" ^^ -' Mehlnockerln FLOUR DUMPLINGS ABOUT 2 cups flour ^^^^ 16 TO 18 DUMPLINGS tablespoon melted butter pinch of salt 1 f ^s stock and egg volks f4vrrsep"air.CREAM CHEESE DUMPLINGS Topfenknodel mit 4 Mehl SERVINGS 5/4 2 cups flour 1 cup breadcrumbs 2*/^ It^^^poonsalt cup butter cups cream '^che^. litTi . u'„r ai.r rul™""^hr ^7 *h™ '". goulash or stews. r beruLdt " n. -( 44 ] .

stock or sauce about 10 minutes before the meal is to be served. Melt the butter and cook the onion and the parsley for a few minutes. If needed. pepper and marjoram and cook for another 5 minutes. Make into very tiny balls. Beat the The mixture yolks of eggs and bind the mixture with these. Add the Hver.KIDNEY DUMPLINGS Nierenkrwdel 4 TO 5 SERVINGS 1 calf's 1 kidney tablespoon beef cup white breadcrumbs 3 egg yolks salt and pepper marrow 1 1 tablespoon butter tablespoon flour Chop the kidney finely. Chop the onion gristle. breadcrumbs. Add the marrow. Simmer the beef marrow for about 10 minutes. Add more [ 45 ] . about the size of a hazel nut. Melt the butter in a pan and cook the in a very Uttle water chopped kidney. flour and seasoning. LIVER DUMPLINGS Leberknodel ABOUT 3 cups liver 114 cups bread- 18 DUMPLINGS 1 tablespoon chopped parsley teaspoon salt teaspoon ground pepper pinch marjoram 4 tablespoons butter 1 crumbs 134 cups water 1 ^ medium sized onion 2 eggs free used. calf. but it must be Chop it very finely. Serve with soup or goulash. Drop into the simmering soup. Leave for about 30 minutes. Put the cooked kidney in a basin. should be firm. Add to the hver mixture Beat the eggs well and stir into the dumpling mixture. and the parsley. add a httle more flour. Mix well. ox. Moisten the breadcrumbs with Any Hver can be from skin or water and heat for a few minutes until it becomes like a paste. chicken or turkey. salt.

tablespoon melted butter cup rice 2 heaped tablespoons 1 2 tablespoons flour 2 egg yolks ham ^ teaspoon chopped parsley salt (lean) 4 large cooked potatoes and pepper Cook the nee so that it is dry and separated. Leave for nearly an hour use a small teaspoon and drop into boihng clear soup. First of all they swell a lot and secondly they are much more attractive if smaU). Form into small Fry in deep hot fat. and potatoes to the melted butter. Bind with egg yolks. together with the parsley balls Tti^^^'T^f with floured hands. cooked minced ham.mixture is too soft. They can also be cooked in the sauce or soup breadcrumbs If the t IS dumplmgs ( POTATO DUMPLINGS Kartoffelknodel If desired as a 1 main dish this quantity will serve fat for frying 3 people. Stir in the semoHna and pepper and salt very gradually. Shape into medium-sized always better to have dumphngs on the small side. Beat the egg whites [ 46 ]- . Thev should take about 15 minutes. Drop into salted boihng water and cook for about 30 mmutes. These are best served u^th white soups or any bouillon. Boil the potatoes and put them through a masher. Add the rice. Serve with soup SNOW DUMPLINGS Schneenockerln 6 SERVINGS 3 egg whites 3 tablespoons % teaspoon of mixed salt and pepper semolina to a very stiff froth.

the water boiling and salted and drop in the batter from a spoon. Generally they are served with goulash. These are either boiled in salted water or in the sauce of the dish with which they are to be served. and stir Have in Cover and leave for a further hour. Break oflf httle 34 an inch. making a nice creamy batter. Add the salt and pepper. [ 47 ]- .VERY SMALL DUMPLINGS Csipetke (Hungarian) 4 OR 5 SERVINGS pinch water salt 2 cups flour 1 egg Sieve the flour and heap on a board. Make a well in the centre. into the batter. TYROLEAN DUMPLINGS Tiroler 16 Knodel TO 18 DUMPLINGS 1 214 cups flour 1 cup chopped (lean) cup breadcrumbs ham Y2 teaspoon salt 34 teaspoon pepper 1 3 eggs cup milk Sieve the flour and put in a bowl. Cook for about 20 minutes. and stir in the flour. Put in a cool place and leave it for 30 minutes. Make a well in the centre. alternating with water Roll out to a thickness of about until a stiff dough is formed. Break in the eggs one at a time and stir alternately with the milk. Break in the egg. Heat the chopped ham Allow to get cool in a saucepan and stir in the breadcrumbs. pieces with the fingers. These can also be cooked soup or sauce. Cut into strips 1/2 an inch wide.

et"atrtil1 moderate oven fo^ salad. Melt fh" to '"'"o'"^ ^^^^^ ^^^^^ *^ fo' ordinary Add ^^^. then the pepper Be careful with the salt. Bake a moderate oven for 40 them'fo i^h**!'" 'n boiling milk until they are tender. Allow the milk. 1 hour. . NOODLE fine PIE 1 14 cups milk 3 tablespoons butter Nudehchdberl noodle dough (page 40) ^^^ extra butter for salt and pepper pan '^°. 45 minutes to Serve with Turt -^ a t].^ouS'andXw^t S:. Allow let golden K ge brown. for the ha^ may anTthfiWd already basalt ^"' ^P^^^ theTo^ r"""^^ °^'^^ ^°^ '^^^ in ??^ 4?r^. Spread the mixture'evenly over tile dish.L ^t ham.' '" ^^"^^eS Of dough. Run to 50 minutes until golden a palette knife round the edges turn out or cu^'ur^l.n . Butter a large heat-proof thick dish w„h plenty of butter.^ '^Z^^^. the noodles to this mixture. """'' "'"" Z ^ TOs '"^^ °« Yorkshire puddLg ^ 1 48 ] I . Beat the cream and add ihe eggs LduaS7 Sr . Separate the eggs and beat the bmteT "^'^ '^^ ' "''^^= separate Add Wd in'toT ™'""'- '" /^' -«^« » m brown. ^"J^ served cut up small and with soup.HAM PATCHES Schinkenfleckerln 4 TO 5 SERVINGS 2 tablespoons bread- plain noodle dough dough (page 40) or line noodle ^u^bs 3 eggs ^4 teaspoon pepper 1 (page 40) 4 cup butter /2 cup cream cup minced hin butter for casserole ^fdlef Cut te'r^'.'^" "^°^^d "^ P].'' fh!m hem .„ to cool m *™ "^= 'S8 "W'" » ^tiff froth and io d in to the mixture.

Serve with salad. Y^ "ich by 1 inch. Put the cheese through a coarse sieve and mix with the noodles. Sprinkle on the buttered noodles. Shake together and s'erve in a hot dish. Melt the butter in a saucepan and shake up the chopped ham Put the noodles and cheese in a hot dish and until really hot. Mix the sugar. 20 minutes. [ 49 ] . Boil in salted water Shake to separate them. Drain well. Add melted. about in a sieve to separate them. POPPY-SEED NOODLES Mohnnudeln 4 OR 5 SERVINGS l^ cup ground plain noodle dough poppy (page 40) 4 tablespoons butter seed 1 cup sugar grated rind of lemon Cut the noodles about for about 15 minutes. ground poppy the butter soft. sprinkle the ham over the top. but not seed and lemon rind.NOODLES WITH CREAM CHEESE Nudeln mit Topfen 4 SERVINGS salt 1 1 plain noodle dough (page 40) 1 and pepper cup chopped ham tablespoon butter cup cream cheese Cook the noodles in salt water Strain them and shake them up until tender.

Pour a very Uttle of the butter in and toss or turn with a palette knife. Make a smooTb "tt"? of the flour.-"P *- [ 50 1 — . Do the oAer Set aside on a close-meshed wire tray. 1 cup milk 2 eggs tablespoon butter it is This recipe is same way as dumplings. Sfore^rng":" ^'^ . S>n^ue hke this mitil aU the batter is used up. AUow to stand for at least I h„V. eggs and mUk. Let the panels getTold '"''' ""°^' "'^ ^^™^''"- m given with dumplings. as exactly the served with soud UltS tilted C""'^ °/*' Brown and '''"'^' *"^' '™"8h qSvTdd » ^™" the pVlhen ide the same.PANCAKES FOR SOUPS Fridatten 6 1 SERVINGS 6 heaped tablespoons flo^j.r Melt the butter and keep beside you in a cup Use a ver! smaU omelette pan.

gardens around with fresh vegetables brought in from the market and every little private garden producmg our towns each day. [ 51 ]- . one twice. . that there is no excuse supply a different vegetable dishes. . dehcious of the stuffed vegetable dishes would make the other nice thing about them is. at all for dull vegetable so abundantly. food are reflected in these nation and ingenuity and love of good on the humble potato for mstance are Austria dishes. light meals on their own. Their variations infinite. And they look so pretty. . too! We have such a wonderful supply of vegetables this country. Here is enough inspiration to having the same dish every day for more than a month without . and Austrian imagiLforeign ones are imported into Vienna. i- • Many m . dozens of of the year.Vegetables & Salads through most has a plentiful supply of vegetables besides native vegetables.

?^i.^^^^^^^^^^^ Stem-side downward*. Bake m a medium oven for 30 minutes.ASPARAGUS WITH BREADCRUMBS Stangenspargel 4 SERVINGS 1 Hb.p.. Sprinkle with it and pour 4"^^^=^^" ^ "^^ butter BAKED MUSHROOMS Gebackene Pilze 4 1 SERVINGS 3 small shallots salt lb mushrooms sour cream /2 pint and pepper BrJefa:oT:trv^.r:^. uf^ 2 ablespoons butter 1 tablespoons bread- crumbs large onion [ 52 ]- .>g breadcZ. ana pepper. ' ''^'"«- P"" ""^ dish.. asparagus cup breadcrumbs 3 tablespoons butter brown the ..bf4«fLav"I? breadcrSs M^ek over all. 5>aic in tL Iu tf " '^^^ mushrooms..':. BOHEMIAN PEAS Bohmische Erbsen 4 1 SERVINGS salt '^ cup spht yellow ^o t.

CABBAGE WITH SOUR CREAM AND CARAWAY SEEDS Kraut mil 4 Rahm a few caraway seeds 1 TO 6 SERVINGS 1 heart of a cabbage 3 tablespoons sour tablespoon butter cream salt Melt the butter in a saucepan. marjoram. 53 ] . and pour boiling water over water. Put in a medium hot oven and leave until the breadcrumbs are browned. pour the sour cream over it. salt. pepper. Sprinkle with salt and caraway seeds. Shred it Chop up the onion. CABBAGE SALAD Krautsalat 6 1 TO 8 SERVINGS 2 tablespoons wine vinegar a 1 white cabbage few caraway seeds onion oil dried marjoram and pepper boiUng water salt 4 tablespoons oUve 2 tablespoons chopped parsley Wash finely. on top of it. Sprinkle with chopped parsley just before serving. Peel an onion and slice it in thin rings. When they are soft lift them out with a perforated spoon and place dish.the water and put the peas through a mincer or coarse sieve. Place the cabbage alone in a big bowl it. Cover tightly and cook slowly at simmering point for 1% hours. Butter an oven dish. stirring every [ 15 minutes or so. them evenly over the peas in the Cover them thickly with breadcrumbs and pour the butter left in the frying pan over the breadcrumbs. shredded finely. Put the cabbage. Melt 2 tablespoons butter in a frying-pan. and stir. Leave until completely cold. Saute these in the butter for a few minutes. vinegar. After 10 minutes drain off the Mix together the oil. the cabbage and remove any soiled or old leaves. and caraway seeds and pour them all over the cabbage.

Cook for 10 or 12 minutes. [ 54 ] . CREAMED SPINACH Spinat mit Obers 4 SERVINGS ^/2 1 1 lb. more salt if needed. then put it in a hot serving dish. Pour off water and sieve Stir the butter into it. it Heat the cream without spinach. melt the butter and stir in the flour. shaking Remove from the fire. the time. then pour off the water into a jug and put the carrots to keep warm. and then pour over the Serve at once. the spinach. a sprinkle of white pepper. Serve at once. Put 2 teacups water in a saucepan and bring to the boil. stirring the caraway seeds and then the carrots. letting it boil. mixing At the last them thoroughly. it dripping wet in a saucepan and cook for 7 minutes. very moment add the parsley chopped and stir it in. 1 1 SERVINGS a few caraway seeds 1 tablespoon chopped parsley young carrots tablespoon butter tablespoon flour Scrape the carrots and cut them into dice. salt. Add Now pour in the carrot water slowly. fine.CARROTS WITH CARAWAY SEEDS Mohre mit Kiimmel 4 1 lb. and Put with some Cover it tightly occasionally. In the saucepan. and let it cook until shghtly all brown. Add 1 teaspoon salt and put on the lid. spinach cup cream 2^ Wash dessertspoon butter tablespoons white pepper breadcrumbs the spinach carefully.

Reduce the heat and let the cream begin to show tiny bubbles but not quite to boil. Add salt and boiling water over them. Peel and Leave to slice the cucumber and put the sUces in the dressing.CUCUMBER 1 1 & HORSERADISH SALAD 4 Gurkensalat mit Kren SERVINGS 1 cucumber tablespoon grated horseradish 14 tablespoons olive oil dessertspoon lemon juice 3 tablespoons sour salt 1 cream and pepper Mix the olive oil and lemon juice together with salt and pepper. [ 55 ] . IN SOUR CREAM and pepper Rohsalat in saurem Rahm SERVINGS salt dandeUon leaves 14 cup sour cream ^ teaspoon paprika Put them in a bowl and pour well. Drain oflF all the water. Drain pepper and stir the chopped leaves into it. Sprinkle with horseradish and serve. Chop up the leaves coarsely. In a small thick-bottomed saucepan heat the sour cream. cover the pan and cook for 10 minutes. for 30 minutes. Wash the dandelion leaves well. shaking the pan 2 or 3 times diuring cooking. stirring all well together. Pour into a serving dish and sprinkle with paprika. Get 3 tablespoons salted water boiling and put the leaves in it. chill DANDELION LEAVES 4 1 lb. Slowly add the sour cream.

Keep warm while you make this butter sauce: Melt half of the butter in a saucepan.. Remove them. but firm. not dry. a grating of nutmeg and the grated onion. "until the sauce thickens. blend in the flour well. [ 56 ] . cold water. in boiling salted water until soft and sprinkle with the chopped GREEN BEANS WITH FENNEL Griine Fisolen 4 SERVINGS 14 cup butter y^ 1 1 2 cups green beans ^^^ 1/2 cup fennel. shaking the pans occasionally. drain off water. always stirring constantly. and stir it all the time you are making it Pour this sauce over the dish of beans and fennel and serve at once. parsley. so if necessary add a little extra butter or lard. Put beans in a warmed dish and lay the fennel on top of them. Do not let the sauce boil. or It will curdle. chopped tablespoon grated 0^0^^ cup water tablespoon flour teaspoon lemon juice 1 few grains nutmeg salted water boiling in two separate Put the beans in one and the fennel in the other Cover both tightly. The mixture should always be moist. cook for 10 minutes. Let the butter or lard melt in a frying pan and add the peeled and finely chopped onions to it. Chop up the rashers into pieces about 1/2" square and add them to the onions. Gradually add V. a httle at a time. Add the rest of the butter. (Add chopped sausage. cup Get a smaU amount of saucepans.FRIED POTATOES Gebackene Kartoffeln 4 SERVINGS 2 or 3 bacon rashers 1 tablespoon chopped parsley 4 large potatoes ns 1 °^f 2 tablespoons butter Peel the potatoes and cook them slice. add the potatoes and parsley and mix together thoroughly. When they are cooked. Remove from fire. the lemon juice.

Now small as possible and fry them hght brown in Lower the heat to sunadd the marrow pieces. chipolatas Simmer the sauerkraut onions over the sauerkraut or other pork meat. marrow. Cut up the marrow. [ 57 ] . Pour this over the marrow. through a mmcer. without peeling it. Cover the pan. sauerkraut cup butter and pepper Pour in salted water for 10 minutes. Let it sour cream Chop up the parsley and sprmkle over the heat thoroughly. It is now ready to serve. Peel and chop up the omons as Melt the butter in a frying the butter. Stir the and mix well. HUNGARIAN MARROW Ungarische Kurbisse 4 1 SERVINGS 1 12" marrow or 2 6" ones 3 onions 4 ozs. and put them off the water. butter 1 1 teaspoon Hungarian paprika cup sour cream dessertspoon parsley strips. into finger-sized pan. paprika mto the mering point and cook for 30 minutes.HOT SAUERKRAUT WITH ONIONS Gamiertes Kraut 4 SERVINGS 2 onions salt 2 1 lb. Peel the onions Pour the butter and Melt the butter and stir the onions into it. and serve with Frankfurters.







I'^^'-l^^^ 3 ozs. butter deep pan of fat


young parsnip
green peas


stems and all Melt half the butter in a frying chopped mushrooms and let them fry hghtly for 5 mmutes, stirrmg all the time. Melt the rest of the butter in another saucepan. Add the parsnips and carrots to u a^d f^ them gently, also stirrmg, for 5 minutes. Then add them to the mushrooms, spnnkle with salt and pepper. Lift up d^e ^ture with a perforated spoon and put it in a bowl nL it uTweU Beat up the egg and gradually stir the flour into it. Pour this over the vegetables. With floured hands, take up a quarter of tLs mixture at a trnie and shape each into oval cutlel. Or'f >^u prefer, make 8 smaller cutlets. Get the fat smoking ho m a deep frymg-pan and fry each cutlet quickly to a


^^ P'^^^P' Sr^'^ Zf^ r^ 'r^^ "^^ "^^r"' mushrooms and *em Wash but do not peel the

into a pile

chop them up into





deep golde^

rir^;!l^.r-------l. or noodles.

S^rveLh salad, X^^^^^


2 tablespoons flour cup fine white

6 medium potatoes yolks of 2 eggs fat for frying



finely. Beat the yolks of 2 eggs for brushing after the balls arc prepared. Mix the' yolks in with the mashed potatoes. Shape into httle balls,

and mash the potatoes very

Save a


breadcrumbs. Fry very hot fat. This will be served with a main dish.











lb. oatmeal flour 3 potatoes 1/2 lb. cream cheese

deep pan of fat or

tablespoon chives small onion V2 cup milk
1 1



Put the

paste. Knead it well water until you have a firm but not sticky 1 thick. hands roU it out into a large roll about 1/2 and with floured 1" long. Take these httle cubes Cut this roU into pieces about and leave ready roU each one out flat. Sprinkle flour on each

flour in a bowl.



Uttle stir into


boiling salted


weU. Add salt to taste and the off the' water and mash them up omon chives and milk. Peel and chop the cream cheese, chopped of potato on each spoonful very finely and add it too. Now put a dough over and press it together so flat piece of dough, fold the pan of deep fat smoking hot that no fiUing can escape. Get the are golden brown. and cook the turnovers quickly in it until they Serve with sour milk, cream or yoghourt.


are cut up and cook the potatoes until they



spmach These turnovers are often made using

instead of potato.


are also

made with

as a filling jam, prunes, apricots,




fairly large





tablespoon flour


P'^'^^^^ teacup German

2 tablespoons butter
i cup stock pepper and salt

y2 teacup bread-



are sott but snil firm.

an oven dtsh.

Remove them and



them and nut them

tablespoon of the butter





"/PP" """ *'


°f ""^atd.



f„H H




Sprinkle breadcrumbs
grill until


ot butter.


in the oven or under a

golden brown.

Blatteln mit


a few caraway seeds
1 cup brown sauce 2 tablespoons cooking ^

lb potatoes tablespoon butter 2 tablespoons flour 1 lb. sauerkraut







^heT^h" "k*""^"^ ' "':' ""° " ''°«''- Add Lle!^ K ^ tablespoon butter and the flour.

'^""^ "''"•


Cook them

for 10 off the water and


^ """^^"l ""-"g-P'" "n^ about? "Sck°"r-, """ '^"' ''°'V°"' ^ "5"=^"- G« the cooking fat really ^ hn?,!,^ V ^^ch potato square untU it is golden and crfsp. S,„l wi h hnf'^



well together nto Roll into a balfand pace






6 medium potatoes 3 onions 3 tablespoons butter 2 tablespoons flour

tablespoon paprika


few caraway seeds

Put the butter in Peel the potatoes and cut them in halves. a frying pan to get hot. Peel and sHce the onions and fry them
in the hot butter until they are golden.

Now add the raw halved them about in the onions and butter. Sprinkle the flour over them and keep turning the potatoes in it for about 2 or 3 minutes. Now add enough water to cover the potatoes, put a lid or plate on the frying pan and lower the heat to simmering point. Cook for 30 minutes. Add salt, caraway seeds, paprika and salt.
potatoes and


sauce should be thick and creamy.
it is.


it isn't,

cook a


longer, stirring constantly, until




lard or melted

2 large raw potatoes 2 eggs 4 tablespoons flour


8 tablespoons apple sauce or cranberry sauce

Peel the potatoes and grate
a lot of

them shortly before the meal. Should Uquid form, pour som-e away. Add flour, eggs, and salt, and stir well. Melt the fat in the frying pan, and when it is very
1 it

tablespoon of the mixture at a time in the fat, out like a pancake. Lower the heat and fry golden crisp on both sides. Serve very hot with cold apple sauce or cranberry sauce.







2 sweet green peppers 2 sweet red peppers 3 tablespoons olive oil 1 tablespoon lemon

and pepper



Put the whole peppers in a bowl. Pour boiling water over them and leave for half a minute. Then plunge them into cold water. Leave half a minute and drain. Cut off the stalks of the peppers and carefully remove all the seeds. Shce up the peppers in very narrow strips. Peel and chop up the onion finely. Put the oil in a big wooden bowl. Stir in the lemon juice, salt, pepper and the chopped onions. Add the red and green peppers and toss all well together. Let stand for 2 or 3 hours before serving.

Blauer Kohl


big red cabbage

cup cream


dessertspoon sugar chestnuts

2 cups stock

A delicious accompaniment to port or sausages.
and peel them.


tough outer leaves. Place the cabbage in it. Cover tightly. Cook for 10 minutes. Remove the cabbage from the water and take out its heart, disturbing the outer leaves as Httle as you can. (Save the heart
the chestnuts and mix cabbage with them. Place the cabbage in an oven-dish and pour hot stock over it. Cook in a moderate oven for 20 minutes. The stock should simmer but not boil fast while it is cooking. At the last moment pour the cream over the cabbage and serve.
for another dish, of course.)

Boil the chestnuts the cabbage and remove any soiled or too Get a large saucepan of salted water boiling.

Chop up

them with the



stuff the




[ 63 ] . Put them in the saucepan. roll breadcrumbs. Remove. Drain and chop it up very finely. Add salt and continue to cook until the apples are very soft. Instead of the spinach try sweetbreads. Stir in the flour and mix well. Simmer for 10 minutes. once or twice. spinach 6 eggs 2 tablespoons cup fine breadcrumbs 1 cup milk salt and pepper 1 chopped parsley butter Cook the spinach in a Uttle boiling salted water for 5 or 6 minutes. put them in a shallow bowl. Peel and chop Let them cook slowly until they are Put bacon and onion in a large saucepan with the Pour on the stock. Cook for 7 minutes. Instead of plain fully dip each it in the bread. SPINACH BREAD FRITTERS WITH EGG Spinatkucheln mit Eiern 4 SERVINGS 8 thin slices bread 2 lbs. then fry it crisp in a hot frying pan in which some butter is sizzling. Plunge them into cold water. salt and pepper. Caresandwich in the egg and milk. Make a sandwich with the spinach as filling. sauerkraut. Beat up two of the eggs. or sausages. try using rolls. Add the milk. Cut the crusts off the bread. Drain it slightly. well cooked and chopped. SERVINGS salt sauerkraut 4 rashers bacon 4 large apples 1 2 teaspoons flour 1 large onion cup stock it Chop the bacon and fry it the onion and add to the bacon. Increase the heat and remove the saucepan Ud. Boil the 4 eggs for 7 minutes.SAUERKRAUT WITH APPLES Apfelkraut aus Sauerkraut 4 1 lb. and slice them and serve with the fried sandwiches. Cover the pan. butter one side of each and cut in two lengthwise. gently until nearly crisp. stirring soft. shell. Serve hot. Peel and core the apples and cut them up into quarters.

Then remove the cucumbers and put ^ hem a hot serving dish. Melt the to salt. oz. simmer it a^ttS longer to reduce it and then pour it over the cucuS^rs a^d se^e T L STUFFED ARTICHOKES Faschierte Ardschocken 6 SERVINGS 2 tablespoons bread- 6 artichokes 2 demons crumbs 1 cup cream 1 ib. 1 clove garlic i salt and pepper cup stock cup sour cream St?r\h^V"'' Stir the flour mto ^own Add in a saucepan. for about while about 5 minutes. salt and pepper. Cover the pan and simmer gently for 15 minutes. ^^"^«° 1 . Then sprinkle T^ ^ breadcrumbs and grate the cheese over and leave until the cheese all. Drain. cheese ^^^h water. constantly sth^hig' It.. [ 64 ]- . 15 minutes. the flour cook until it is shghth^ Slowly a httle at a time. '^' ^''' abouT whilf they cook. Put in a hot oven begins to brown. the cucumber shces. M^It the butter and let '^' S^^'L^^^^^ chopped finely. add the stock. tablespoon butter tablespoon flour ^°^S . tllr. butter fresh green peas ^ salt 2 ozs. artichokes in it. and bring P'"' '' "^^ g^°^y ^hake them /".STEWED CUCUMBER Gediinstete 6 Gurke SERVINGS 1 1 3 cucumbers about 8" . Vnt in the ''^'T"? Put in'rS artichokes and cook for 10 Butter an oven-dish and place the Add to the boil. ^' ""e'^^b^^^Stu-. If the sauce is too thin.

but not crammed together. chopped fine. the tops of the cabbage parcels should be hghtly browned. Then put the rice in a bowl with the minced meat and onions and add the parsley. Cover tightly and cook for 10 or 12 minutes. rice 1 2 medium tablespoon parsley onions butter heart. Put the leaves in a saucepan in 2 or 3 cups of boihng. [ 65 ] . When the dish is full. finely chopped. Add just enough cold water to cover and one teaspoon salt. When done. Add the onions. Put a Httle butter in a frying-pan. Put the rice in a saucepan. cut the hardest part of it out. Lay the parcels side by side in an oven dish. and when they begin to go soft. pour the cream or milk over all and cook in a slow oven. Remove the cabbage from the saucepan. minced steak 14 lb. Pull the leaves off the cabbage except for the small ones at the If the biggest ones have a very large middle stalk. Take each leaf separately. add the minced meat and cook gently for about 5 minutes. salted water for 5 minutes. a httle salt and pepper. place 2 tablespoons of the stuffing on it and roll it up into a neat parcel with the ends tucked in.STUFFED CABBAGE Krautzviirsteln 6 TO 8 SERVINGS 4 tablespoons cream or milk salt and pepper a little 1 1 large white cabbage lb.

the peeled tomatoes. the heat. Add die stock slowly. put it in an Add oven dish. Put the 6 others in the saucepan with the goose dripping. Pour in tlie sour cream and simmer for 5 minutes. the flour and let it cook until it is well browned. stirring all the time. Cut on the stove and put the goose dripping off the tops of the peppers and carefully remove all the seeds. about 10 or minutes. Stuff the peppers with the mixture and arrange on a hot plate with mounds of plain boiled rice. chopped finely. but still firm. Add the wine vinegar and more pepper and salt if necessary. Add the stock or 12 water. STUFFED GREEN PEPPERS Paprika 6 gefiillt mit Rets SERVINGS 1 cup stock or water 3 tomatoes 2 tablespoons goose dripping 8 green peppers 1 cup rice 1 onion 2 breakfast cups sour cream Put in it salt a large saucepan to get hot. Melt the other tablespoon of butter in the frj'ing pan. Remove the meat and stuff each cucumber with it. Cover the pan.STUFFED CUCUMBERS Faschierte Gurke 4 SERVINGS 1 tablespoon flour 2 cups meat stock 1 tablespoon wine vinegar 4 medium 1 sized cucumbers lb. when Lower should be Remove the 6 whole peppers. minced steak or sausage meat 2 tablespoons butter pepper and salt Peel the cucumbers. As each is stuffed. Add salt and pepper. stirring constantly. — [ 66 ] . the Cook soft. Shred 2 of them. rice salt and the for rice. Slice off their ends and scoop out the seeds with a long thin spoon. Pour this sauce over the cucumbers and put them in a slow oven to cook until they are tender. a httle at a time. Fry the meat gently in 1 tablespoon butter for 2 minutes. the onion.

[ 67 ]- . Mix them Peel and chop very finely the onions and together with the parsley. salt and pepper. leaving enough at the sides to keep them firm.STUFFED TOMATOES Einfache gefullte Paradiesdpfel 4 SERVINGS 3 tablespoons fresh salt 4 big tomatoes 2 big onions 1% tablespoons butter 6 shallots chopped parsley and pepper sugar butter a a little little Butter a baking dish. shallots. Melt the butter and stir about 14 teaspoon sugar into it. Pour a Httle of this over each tomato and put the dish in a medium oven to bake for 30 minutes. Fill each halved tomato with the onion and shallot mixture and put it in the baking dish. Cut the tomatoes in two and scoop out their middles.

mushrooms large onion lb. pour oflf the water and put Cut off the top of each turnip and scoop out the each with the rice and musliroom mixture. well in. Drain it. In the meantime. Put the oven dish in a fairly hot oven to heat for 10 minutes. pour this over them. it Remove When Fill the pan from the fire and add finely chopped the turnips are done. Fry Chop up the mushrooms. Add all tliis to the rice and mix it rice in salted some the onions.STUFFED TURNIPS Ruben mit Pilzen 4 SERVINGS 1 4 turnips about 4" in diameter tablespoon parsley. While they are cooking. stirring all the while. and serve. stirring as you do so. Cook them about 40 minutes in salted boiling water with the hd on the saucepan. Melt 1 tablespoon butter and pour it over the turnips. melt the other tablespoon butter and stir into it 1 tablespoon flour. When the turnips are ready. stems and all. finely chopped. and add them to the onion. boil water for about 12 minutes. middle. and put them all in an oven dish. Let it cook. parsley. chopped 1 % V'l lb. aside in a jug. stirring all the time so that they do not get overcooked. Now slowly add the water in which the turnips were cooked. rice 2 tablespoons butter 1 tablespoon flour Peel the turnips. [ 68 ] . until it is brown.

Now stir in the butter. Get a saucepan of salted water rapidly boiUng and put the potatoes in. then add the beans and cover the pan. Peel and sUce the onion and add it with salt. Serve at once.SWEET-SOUR GREEN BEANS Siifi-saure griine 4 ' Bohnen SERVINGS few grains nutmeg 1 1 lb. bay leaf. When it is Chop up the parsley as small as possible TYROLEAN POTATO BALLS Erddpfelnudeln 4 1 1 SERVINGS 1-2 tablespoons flour 2 cups fine bread- lb. Add 1 tablespoon butter and 1 or 2 Work into a smooth dough and with floured hands make httle balls about 1/2" in diameter. [ 69 ] . Let them boil for 10 minutes. Add sugar. Fry the breadcrumbs in the rest of the butter until they are golden and then hft each potato ball out of the saucepan with a perforated spoon and toss it in the breadcrumbs. then melted add the beans. Boil until half the hquid has evaporated. Put the water in and bring it to the boil. pepper. Cook for 5 or 6 minutes. and stir it in. Get a big saucepan of salted water boiling and throw the balls into it. fish out the cloves. Let these simmer for 10 or 15 minutes. Put the hquid back into the saucepan and fish out the garUc clove and the bay leaf. tablespoons flour. vinegar and cloves and bring to the boil. Pour off the water into a bowl and put the beans in a dish to keep hot. fresh string beans 3/4 cup water salt and pepper 1 1 1 Vi tablespoons sugar V2 tablespoons tarragon vinegar 1 clove garlic small onion bay leaf 2 cloves 2 tablespoons butter 1 tablespoon chopped parsley String the beans and cut off heads and tails. Drain and rub potatoes through a sieve into a large bowl. potatoes dessertspoon salt 2 tablespoons butter crumbs Peel the potatoes and cut them up into fairly small pieces. peeled garHc clove and a large saucepan nutmeg to the water. Cover and cook for 15 minutes.

^fu paste.. butter 2 tablespoons anchovy P^^^^ cup cream lb.V'"'' '"' ^'^' ^" m ^^^^ °^'^^ ^^e a warm tomato dish. Put a large saucepan on heTtove and ^^'""^ '"^ ''' u "^f the sour cream..' cheese Tav anoTh ^'^'' °^ ^'""^ ^" ^OP' ^his time spreading [ each piece with anchovy ni. Season w^tiisak Zt tothebou'^Now ^^-S ?^ put TuffnTe"marrow. '' 1h cut each piece into "' P°''^^^^.C"^ ^he crusts off the bread and 3.VEGETABLE MARROW PAPRIKA Kurbisse mit Paprika 4 1 SERVINGS i gm sour cream 2 teaspoons paprika vegetable marrow about 12" long 2 tablespoons butter 1 tablespoon flour Peel the salt and pepper marrow and cut into pieces about the size of a matchbox Sprmkle them with salt. tomatoes 6 shces white bread 2 ozs. Add another layer of tomatoes al and pepper. until the^are crtp an" f r '^y gdden ^^^'""^fPP^^^hem. then grated cheese. '^' fl°"^' ^^^ring carefully Very 'u gradually add stiU stirring. but not too hot oven. Now place a layer of tomatoes over thrm '^^^'/^ '^'^' ^''^ ^'^'^^ ^^esan . Parmesan cheese salt and pepper 4 pickled cucumbers Leave for S Plunge the tomatoes in a bowl of boiUng water. lengthwise."u'^'c' fiSe UaKe 'P^'^'^'^g ^"^^^o^y P^^te ofTdSiTa^tand- ^"' ' r" °''"^^ bread in the Com tLse layers' on each bread slice tor about 15 minutes for abour. and leave for 30 minutes. m '"^^ " P^P"'" '" VIENNESE BAKED TOMATOES Gebackene Paradiesdpfel 6 1 SERVINGS 1 i/^ V2 lbs. and continue lnru'"". [ 70 ]— . Fry the shces in butter which you should first get veiy hot. Lower the heat the and simmer for 10 to 15 nunutes.

Chop and put them in the butter to cook gently. and make a few slashes the cauHflower. crumbs Clean the sweetbreads. cut off water in its base. chopped fine. and put the saucepan back on the fire to cook gently for 1 minute. and cut them up into tiny up pieces. Cook for 2 or 3 minutes. Boil for 10 minutes. Put the cauhflower in it. Get a httle of the butter melted in a frying-pan. When it blended. Now add the anchovies and the sweetbreads. Add the parsley. When it is melted stir in the flour. the sweetbreads finely shifting them about so that they do not bum or overcook. Get a saucepan large enough to hold it full of and bring it to the boil. Remove Put the anchovies from stove and drain. and and [ 71 ] . but keep it warm. but before it begins to colour. sweetbreads to soak in water. cover with breadcrumbs. Add this slowly to the white sauce. 14 tablespoons butter in a small thickbottomed saucepan. take out all bones. Remove the anchovies from their water. slowly add the milk. Wash the outside leaves. stirring all the time. Butter a deep oven dish.VIENNESE CAULIFLOWER Karfiol auf Wiener Art 4 TO 6 SERVINGS 6 pickled anchovies salt 1 1 medium-sized cauliflower and pepper 2 4 4 2 egg yolks tablespoons cream tablespoons milk tablespoons butter tablespoon parsley 2 tablespoons grated Parmesan 3 tablespoons bread- 1 lb. Add 1 dessertspoon salt. the egg yolks with the cream. Put in the cauHflower and cover the saucepan. Put 1 is stirring Remove from the fire while you beat up all the time. Pour the sauce over and around it Place httle pieces of butter here there on top and put in a hot oven for 10 minutes.

Then put the cabbage in the saucepan. Get 1 dessertspoon butter hot frying pan and stir into it 1 dessertspoon flour When It is brown. until It IS brown. Fill each one with the hver stuffing. Add the sugar and let it cook. drain off" the water and carefully peel off the thin skin being careful to keep the potato mtact Cut each in two. lengthwise. Put in a hot oven until the cheese begins to brou-n. then put them through a mincer or mouli-grater. Chop up the cabbage into smaU pieces. and scoop out the middle 1 eel and chop up the onions and the hver into small pieces Get the butter melted and beginning to sizzle. Now add 2 tablespoons water and a third of a cup of wine vinegar. water. tossing It about until it is weU coated. pour a httle of the hquid from the cabbage mto it. Stir well and return all to the cabbage saucepan Cook* stirrmg. Fry the onions and hver pieces in it for 3 or 4 minutes. for 10 minutes.VIENNESE CABBAGE Kraut auf Wiener Art 6 TO 8 SERVINGS 1 White orred cabbage 2 tablespoons sugar 214 tablespoons butter 1/3 1 cup wine vinegar dessertspoon flour water salt a little In a big saucepan put 2 tablespoons butter. Pour cream over them all and sprinkle with the grated cheese. liver. stirring occasionally. Arrange the potatoes that have been scooped out in a buttered oven-dish. preferably calves' 4 large potatoes 4 tablespoons sour cream 3 tablespoons butter and black pepper Scrub the potatoes and put them in a saucepan of boiling salted When they are soft but firm. Reduce the heat and keep stirring all the time for 2 or 3 minutes. ma ' VIENNESE POTATOES WITH LIVER STUFFING Kartoffel mit Leberfasch 4 1 SERVINGS 2 tablespoons grated cheese 2 onions salt lb. then serve. Stir in salt and pepper and the scoopedout centres of the potatoes. - ' [ 72 ] .

around us. He is sure to have fishmonger them occasionaUy. but since this is rarely fish you buy is absopossible in this country. It is a common especially on Fridays. fish are frequently sold ahve. and you wiU enjoy making their acquaintance. and a a too-familiar fish Hke cod. fish should never lutely fresh. and the sea never very far away. Many of these recipes call for five fish. moats or in the monastery carp which they bred in their castle which they always eat at Christmas and the New The stewponds. certainly this is many of them with Paprika. always see that the have dull eyes. to see them swimming about m wooden troughs in the market places. We can get as much of the most economical foods on want to. they fact that all their seafish has to be ering the The we good fish as should put us to shame.Fish considAustrians are brilliantly versatile with fish. and imported. But sometimes ask your the more unfamiHar fish. and Year. The Austrians Hke highly-seasoned fish dishes. [ 73 ] . provided for good way of transforming no reason why you should you use the same amount. Austrian sight. and it remains one hke the Austrians used a great deal of fresh-water fish. there A With water all is no excuse for fish that has lost its first freshness. There is given in these not substitute cod or any other fish for the fishes recipes.

Cut the anchovy fillets into slender strips and lay a few across each dish of fish Put the covers on the dishes and bake them in a hot oven for 15 minutes Remove from the oven. take ofi" the hds. and serve. Put them into a moderately hot oven and bake for 15 minutes. Butter an oven dish. mixing all well together. Place them in the dish side bv side and sprinkle them with flour. and dot capers over them. Pack the fish pieces tightly each dish. [ Ask 74 ] .'if'''^^ fT^' from a family fisherman! Wash and dry the fillets. Add salt and pepper to the onions and pour the ohve oil over it. fhic this of lemon sauce (page 154) on the side fil"?^u^' fish dish even more deleaable. too. and cut them into chunky pieces^ Thickly butter four individual earthenware dishes with hds Butter the hds as well. Sprinkle on salt and pepper and a grating of lemon peel.BAKED PERCH Gebackener Barsch 4 SERVINGS 1 2 large perch 2. Sprinkle with finely ^ chopped fresh parsley. Remove the fillets from the oil and omon mixture and roll them up. and bake them in it for 1 hour. Serve with tomato sauce. Take the filletTof sole and bury them in this mixture. tablespoons capers 4 anchovy fillets 1 tablespoon chopped parsley ^2 tablespoons butter grated lemon peel salt and pepper ^^ 3 present froJ^^f/T^. Peel and grate the onions coarsely into a shallow dish just big enough to hold the fish comfortably. will make BAKED SOLE Gebackene Seezunge 4 SERVINGS 1 white pepper 1 tablespoon flour 4 tablespoons olive oil salt ^f°^"j and tablespoon chopped parsley 2 large onions your fishmonger to fillet the soles for you. This is a very good way of cooking ^°"^^^' it i' ^^^^' m smelts.

Get a large saucepan of salted water boihng. taking care to keep the yolks Sprinkle salt and pepper on the eggs. See that each fish is separate and from the other fish.BLUE TROUT Blaugesottene Forellen 4 SERVINGS 1 dessertspoon salt big bowl of ice-water 4 very fresh txout 1 pint vinegar Do make sure that the trout are absolutely fresh. Put the vinegar fish by the a large saucepan and bring it to the boil. trying not to touch them except by the string. Pick up each string m you have sewn it with and dip it it into the boiUng vinegar. Shde the fish very gently into it. carefully and serve at once with melted butter poured over them. as far apart [ 75 ] . preferably Biicklinge ones tablespoon butter 8 eggs salt which your fishmonger can probably supply and pepper oven and spread the fillets in a large well-buttered from each other as possible. Lower the heat and cook Remove for 10 minutes in water that is just below boilmg point. Leave for 45 minutes. Bake in a moderate oven until the whites of the eggs are firm and white. Bt^CKLINGE HERRINGS WITH EGG Biicklinge mit 4 Ei SERVINGS 1 4 herrmgs. Get your butcher to draw them. ice water Leave for 1 then place it on a serving dish. with butter. chill and serve with a dressing of 3 parts oUve oil minute. Dot the herrings intact. Fillet the herrings dish. Or. Handle them as Httle as possible. Break the eggs into the dish around the herrings. Then plunge mto the bowl of to 1 part vinegar. Wash them gently 1 hour before you want to eat them and sew the head of each fish to its own tail with string. alternatively.

Karpfen mit Kren
1 1



dusting of powdered horseradish or
horseradish cream 2 cups vinegar 3 cups water

carp, about 3 lb.




1 potato, 1 small turnip (all chopped


bay leaf a pinch of thyme

and pepper

and then across, into pan and simmer gently for 15 mmutes. Serve the carp with the strained pot-herbs and some of the hquid, sprinkled with a httle powdered horseradish

Scale and clean the carp. Remote the head and put it with the pot-herbs, seasoning, vinegar and water into a thick pan Boil for 20 mmutes. Cut the carp, lengthways
large pieces.


Add them

to the

Serve in a hot covered dish.




1 chopped onion 2 beaten egg yolks white pepper

carp, 2-3 lb.

y^ cup butter juice of '2 a


teaspoon finely



chopped parsley chopped onion

cup thin cream

a httle flour

^4 teaspoon paprika

Scale and clean the carp, removing the head. Allow the butter, omon, parsley and lemon juice to simmer in a thick pan until golden. Cut the fish into fairly large pieces and roll in flour, pepper and salt. Add the fish to the butter mixture, sprinkle with paprika and roll well before pouring over the cream. Stir in the egg yolks (before the pan is too hot, to avoid curdling). Garnish with parsley and sUced lemons, and serve in individual




Kabeljau mit Pfejfer

1 1

4 cod Steaks lYz" ^o 2" thick

onion, quartered small green pepper

parsley root,

scrubbed and
quartered 2 celery stalks (complete wixh tops)



fish stock

bay leaf 2 whole allspices
salt to taste

pepper. This is Rub the washed and dried fish weU with ground Put the vegetables in a large pot or fish now put on one side.
kettle with a Hd.

Cover with some of the stock and cook slowly Then lay the fish on the vegetables, cover with till all are soft. poach for about 20 mmutes, the remainder of the stock and

rather thin. Remove the fish or a Httle shorter time if the fish is the sauce through a sieve and place in a heated serving dish. Press pulp should come through). (not too fine, as most of the Austria, but cod, so good, Note: Carp is used for this dish in

cheap and easy to buy in this country,






Krebse mit Obers




2 cups crayfish in
large pieces

teaspoon onion,

cup mushrooms, chopped finely 3/4 cup melted butter ^4 cup wme vmegar 1 cup cream



teaspoon parsley,


chopped and pinch cayenne pepper

a touch of salt and the '' "^"^^^ °^^^ ^ ^-^' Se'pl^cenrfish''^''/" °^^'^;?^^^^ .°"^^ °^ twice but meanwhile keeping Se hd on Turn the mixture into a the on. buttered casserole or individual oven dishes. Meantime blend the vinegar and he unti thick and pour over the fish. Bake in a mod! rate oven (350^ forl5 mmutes, or put it under the grill

parsley, crayfish pSLVci'atfiT meat

P"^*^fip^^y chopped mushrooms, onion and




with creamed potatoes or boiled




Heringe in Rahmsauce

8 tablespoons sour

4 fresh herrings

2 tablespoons butter 4 small anchovies

cream cup breadcrumbs salt and pepper


Butter an oven dish. Put in the fillets of herring. sour cream. Sprinkle thickly with



and pepper

in a

along the top of each herring. Dot with butter moderate oven for 30 minures.

breadcrumbs Shce up the anchovies into narrow

Season u^th
ov er


and lay Bake




Aal mit Wein
1 eel

2 lemons 2 eggs
V2 pint stock

tablespoon chopped

3 glasses dry white



tablespoon butter teaspoon made


tablespoon vinegar teaspoon sugar


mustard and pepper

pieces and 4 hours before the meal, chop up the eel into 2-inch leave them these in a jug. Sprmkle them well with salt, and put put them cold place for 31/2 hours. Then remove them and
in a

together. in a saucepan, so that they are tightly packed them. Chop the parsley finely and lay it wine over

Pour the on top of wine to just the eels. Put a tight Ud on the saucepan. Bring the heat, and leave to simmer gently under boiUng point. Reduce the hard-boil 2 eggs, and until the eels are tender. In the meantime, remove the yolks from them into a bowl. With a fork mash up it mto the the egg yolks smoothly. Melt the butter and stir and then gradually add it to the egg and yolks. Warm the stock teaspoon butter mixture. Add salt, pepper, made mustard and 1
saucepan of sugar. Slowly add the vinegar. Put this sauce into a point but do not let it boil. Remove and bring it just to boiUng lemons and the eels and put them in a serving dish. SUce the two accompanied by arrange them around the eel pieces, and serve,
the sauce in a sauceboat.




Fisch mitfeinen

i teaspoon parsley 2 teaspoons butter 1 teaspoon flour




whole small sea or nver fish, or fish


74 lb. mushrooms 1 large onion


pepper and


Chop up

butter, salt

Sprinkle half the herbs from the pan, then turn the and fry agam. Turn once more, sprinkle the remainder of the herbs, then turn and fry for a further minute. Serve

are golden.

mushrooms and put them with and pepper to simmer in a covered pan. Dust the widi flour, pepper and salt and fry gently until both sides

the parsley, onions and

cress sauce (page 159).

with water-


y^ cup sour cream

2 lbs. any seafish

teaspoon paprika 2 tablespoons butter 2 tablespoons flour 1 onion


fish or



Roll each fish piece get thoroughly coated. Get the butter melted a saucepan or large thick frying pan. Peel the onion and then grate it coarsely into the hot butter. Stir it about a bit 1 hen add the floury fish pieces. Sprinkle the paprika over the fash pieces on both sides, then cover the saucepan with a hd or plate and cook gently on a low heat for 10 minutes. Then, gradually, pour in the stock, which should be hot, stirring gently Simmer for another 10 minutes. Then remove the saucepan from the fire and very carefully blend in the sour cream Put the saucepan back on the low heat, stir gently until the liquid thickens, then remove, and serve at once.


and remove their scales, guts, heads, and tails. Wash, and dry the pieces well in a clean towel. Cut the pieces into smaller pieces about 1 inch square. Put the flour on a plate and mix It well with a dessertspoon of salt.
this flour,

Fillet the fishes







lemon juice and stock and cook till a medium-thick sauce is arrived at. well chopped. Cut it up into small pieces. the parsley. Add the chopped anchovy. Add the fish to the onions. 81 ] [ . and the juice of the lemon. and bake for 20 minutes in a moderate for oven. Toss parsley and shallots in melted butter over low heat. Return fish to sauce and reheat slowly but very thoroughly. Add salt and pepper. Remove fish and blend flour with the remaining contents of the pan. Grate a httle of the rind in. then turn it all into a buttered oven dish. butter 1 dessertspoon heaped teaspoon flour 1 small chopped chopped parsley 1 anchovy juice of tablespoon chopped shallots or chives ^ lemon 34 cup fish stock or water Well wash the fish and salt very delicately. Peel and chop up the onions finely. Add the capers. and tails soup or stock). Gradually stir in the sour cream. heads. Then sprinkle Hghtly with freshly ground pepper. Melt the butter. too. Raise the heat and fry the fish quickly in this mixture till golden on both sides.FISH WITH CAPER SAUCE Fisch mit Kapernsauce 4 1 SERVINGS 1 heaping tablespoon capers fish wine glass sour cream tablespoon parsley 1 Yi lbs. and fry them in the butter. any white 2 onions 1 1 salt lemon black pepper 1 tablespoon butter Clean and skin and fillet the fish (saving skin. Stir all gently together until everything is well blended. FLOUNDER STEAK WITH ANCHOVY SAUCE Schollenschnitzel mit Sardellensauce 4 SERVINGS 1 4 steaks of flounder 2 ozs.

Then roll each oyster in cheese. they are so dehcious If the fishmonger opens the oysters for you.. FRIED OYSTERS Gebratene Austem 4 SERVINGS 2 tablespoons grated Parmesan cheese 2 tablespoons really fine 2 dozen large oysters 2 small egg yolks 1 tablespoon water breadcrumbs Oysters are of course a luxury. but every hostess owes it to herself them once in a while. roll in breadcrumbs and fry in clean. make sure that the shells are absolutely tight. Drain and be sure the oysters to serve . dip in egg water. deep hot fat for 1 minute. are free of chips. or a fraction longer for very big oysters. . Peel off the lemon rinds in one long peel and then chop it up into small pieces and stuff it up the cavity of each fish. he must guarantee their freshness. [ 82 ]- . If you prefer to open them yourself. in a frying-pan and fry the fish in it quickly on both Serve with horseradish sauce. Then leave the fish in it to soak for 30 minutes. Get the olive oil smoking hot sides. FRIED MACKEREL Gebratene Makrelen 4 SERVINGS 4 lemons salt and pepper oil 4 medium-sized mackerels 2 tablespoons olive Clean the mackerels and cut off their tails. Beat egg yolks with water. Squeeze the lemon juice into a low bowl and turn each mackerel in it several times.

If the oil seems to be used up. tizing. hot. Now heat some of the oil in a frying-pan. such as tomatoes or a side dish of green and red pepper salad (page 62). add more. strain the sauce and serve on top of the portions. In serving. drain the fillets on a piece of crumpled paper. is attractive and appegolden. HERRINGS 4 IN OIL Heringe in Ol gebraten SERVINGS 2 lemons oil 4 herrings 2 tablespoons olive salt and pepper Cut oflF the heads and tails of the herrings.HADDOCK WITH PAPRIKA Schellfisch mit 4 Paprika SERVINGS Yi cup cream 1 4 good portions of haddock 1 sliced onion 2 ozs. Wash them and leave them to dry in a clean cloth. butter tablespoon paprika salt and ground pepper to taste In a large roasting-pan. Lift the fish from the dish. Add a Httle more oil. too. if necessary. When Beat tlie cream with paprika. put the herrings in it and sprinkle them with salt and pepper and the juice of the lemons. and serve them immediately. Scale and fillet them by cutting along the backbone and gently easing off the fillets with your hand. When done. Turn the fish fillets and add more salt and pepper and lemon juice. fry the onion hghtly in butter. place the fish steaks on top. A mustard sauce (page 159) is a good choice to go with them. [ 83 ]- . Bake for 25 minutes. When it is good and hot. salt and pepper and pour it over the fish. or a Uttle longer if the fish is more than 1^" thick. a coloured vegetable. They are also very deUcious chilled and served cold.

and whole. cauliflower bacon 4 onions and pepper butter a little Clean and scale the fish but leave it whole. Fry the strips hghtly. Season with salt and pepper. SUce up the bacon into thin tin. arrange the cauliflower and mushrooms in alternate mushroom caps. The time needed depends on the size of the fish. Bake slowly in a moderate oven. to hold the lobster. Put the fish on top of them. Dot with butter. [ 84 ] . Drain. Butter a large bakingPeel and sHce the onions and lay them over the bottom of the tin. Boil for 30 minutes. until the fish is tender. Remove it from the fire and let it cool The lobster should be alive if possible. salt 1 1 large turbot or cod large piece larding mushrooms \^ lb. put it in a serving-dish. unpeeled When heaps around it.LARDED FISH Gespickter Fisch 4 SERVINGS \\ lb. in a httle butter. and serve. break the cauhflower into httle flowerets and cook them in a Httle rapidly-boihng salted water for 7 minutes. LOBSTER AND COLD SAUCE Hummer 4 mit kalter Sauce SERVINGS 4 eggs 6 tablespoons ohve oil 1 tablespoon French 1 1 lobster small onion 2 lemons salt and white pepper mustard a httle parsley 2 egg yolks Put on a saucepan big with salted water and bring it to the boil. Fill it enough . and arrange them all over the fish so that it is entirely covered with them. While it is cooking. previously warmed. keeping the hd tightly on the pan. when it should be a brilliant red. basting every 5 minutes. very the fish is done. Wash the lobster in plenty of fresh water and then plunge it into the boiling water.

Add the sour and stir well. into a fairly deep serving-dish. them. meat in the same mixture. and the mussels. and gradually add about a cup blending it in very slowly and from the saucepan of mussels. you buy them. SheU them and scrape out the spoon. remove any hard roe from the lobster and save Now put the yolks of 2 eggs into a bowl and beat salt wooden and white pepper. including the rest of the hquid in which they were cooked. and cream gradually add the egg yolks to the contents. Hard-boil 4 eggs. Then lower the heat and fish mussel has opened. [ 85 • ] . and beat them together with a yolks. Beat up the egg yolks. and rinse them 3 peppercorns. Take the Put the pieces of lobster carefully remove its shell. water and servmg dish. of the Uquid stirring all the time. Remove the saucepan from the fire. Put the saucepan back on the fire. stirring well m. Press the yolks through a sieve and then add lobster out of the Peel the onion and grate it in also. the juice with salt and 2 tablespoons butter. very slowly. the juice of the lemons. Put everything into a and serve with very thin brown sprinkle with chopped parsley bread and butter. stirring all the time. serve. In a small thick saucepan. but it for the sauce. pour a Put the mussels. Add olive oil. Boil from the lemons. Take out any half-shells with no every the stove on them. warm sauceboat. Scrub them well. and . this sauce into carefully. Blend in 1 tablespoon flour. mustard. Add the Bring to boihng point. also. MUSSELS 4 IN WINE pint dry white wine Muscheln mit Wein SERVINGS 1 2 quarts mussels 3 tablespoons butter 1 teaspoon black 2 egg yolks 1 tablespoon flour 1 peppercorns 2 lemons cup sour cream the mussels are tightly closed when or 4 times. simmer gently until for 1 minute. Put them in a large stewing saucepan. passing the sauce separately. melt 1 Make quite sure that all to keep butter. When it is smooth and thickening.in the water. Move the saucepan of mussels to the back of tablespoon hot. them well. Crush the wine.

tablespoon chonn^H™. pepper Td It is for ' [ 86 ]- . Sprinkle each one with s'alt. Add the fish m butterinasauce^'andXfte anH it imti] thev are soft h^ fillets and tuJn them Lt"v i^fhT? Whisk it until iUs ""^ P^PP"weu/andfo„r o"*the fish Pnf^r".obo.7otfth': SOLE IN WINE Seezunge mit Wein 4 SERVINGS 2 glasses dry white 1 4soles.i-: z:z::^!' -" -"^ ^-^ not. and when it is fairly hot (but no^ sizzLng) add the fillets..^'':Shtfi^-- =beat the ^£LT .'.fiUetcd 4 tablespoons butter salt and pepper wine cup white breadcrumbs — worth asking your fishmonger to do the filleting of the soles you so that they keep a good shape.PAPRIKA MACKEREL Makrelen mit Paprika 4 SERVINGS i 2 large mackerel 1 tablespoon egg Hungarian paprika black pepper 2 tablespoons butter 2 onions 4 tablespoons sour cream Cut off the heads and taUs of the mackerel. Now t^:^ :a::s"LTt^: the other tawfspoon rfbuTef^ldH''>''TK"'™-*"'" " "• ^^" .^^'^'^ "' ' '°''^™ °^=° and leave to cook fo72n ro of' '^'f"">' "" "'« *« fish and pm~n ""T ^''™warm a wfrT servmg-plate m a warm Zl A^ J"k *' "'™ " ^ ''°*'- M- 2h^ f f • place.omons chopped-up brown. 1 Clean skin »nH '° **'" . Dry them thoroughly bv wrappmg them in a clean tea-towel and leaving them fofa' few mmutes Melt the butter.

Skin the water. Pour the sauce and serve. Cover with the leave for 15 minutes. Serve at once. Put the dish dish and lay the fillets in it. pepper and they are ready and golden. skin a thick saucetime make the sauce: melt 2 tablespoons butter in milk pan over a low flame. Season tomatoes. The fillets should be with salt. Turn each one over and sprinkle the breadcrumbs too. Add the flour gradually. them to the milk sauce. TROUT WITH TOMATO AND BACON Forellen mit Paradiesdpfeln 4 SERVINGS 1 4 small fresh trout 4 large ripe tomatoes 2 1/2 tablespoons butter cup milk slices fat 4 salt bacon and pepper 2 tablespoons flour and fillet the fish. and then pour it Leave it on the fish in the serving-dish. which pepper. add over the fish the oven and discard the bacon. Remove the fish dish from cooked. Ughtly buttered serving-dish. Pour the lay them in into the frying-pan where the fish were cooked. to do if you first plunge them into boiling separately will be easier When they are SUce them and cook them gently in a Uttle butter. Lift them out with a fishsUce when wine a hot. In the meaninto a moderate oven and Cut off the heads and tails. over the fire until it is simmering. [ 87 ] .other sides breadcrumbs. Warm the nearly to boiling-point and pour it gradually mto with salt and the flour and butter. Butter an oven bacon. Stir until the sauce thickens. and stir well. stirring all the time.

TROUT FRIED Forellen in 4 IN OIL Ol gebraten SERVINGS flour 4 small trout olive oil fine salt parsley 1 and white pepper lemon For butter mayonnaise: 34 cup warmed butter 2 tablespoons vinegar 14 teaspoon salt 14 teaspoon pepper a little 4 raw egg yolks 14 cup oil or more juice of 2 lemons made mustard ingredients together otherwise beat first with a wooden spoon. Make 3 o'r m the fish and dust with fine salt. [ 88 ]- . Place the fish in4 acrossways shts bowl or dish. While the oil heats in a pan. clean and wash ^uicWy ms:de and out in cold water. Garnish with parsley and shces of lemon. To make the mayonnaise. until the fish are golden. Chill and serve in an clecttic Cut the trout open for about 2" underneath. then with a rotary beater. When the fish are taken out. cover with oil and leave for 30 minutes. Serve cither with melted butter ' Drown butter or butter mayonnaise. dust the fish with flour seasoned with a httle salt and white pepper Frv turning from side to side. beat all the mixer if possible. dram m a colander.

capers. sprinkle it with pepper. and fry Serve at once with the cold sauce in a sauceboat. They should be an even golden colour. filleted trout lb. After you have washed the trout fillets. For chop up the parsley. -[ 89 ]- . Put them on a warm serving dish and surround them with thin shces of the lemon. and cucumbers very small and mix For this them thoroughly. into a thick mayonnaise sauce. you should make the sauce a bit beforehand so that it is ready and waiting for the this sauce. dessertspoon % 1 butter chopped chives 2 dill cucumbers 2 tablespoons capers 2 cups mayonnaise salt and pepper 2 lemons dessertspoon chopped parsley sauce (see page 160) deUcious quick way of doing trout. fish. with the Leave to chill. and roll it in a plate of flour. which should be eaten the minute it is done. Get the butter melted and beginning to sizzle in the frying-pan. Put in the fillets them quickly on both sides.TYROLEAN TROUT Tiroler Forellen 4 SERVINGS 1 2 lbs. rub each with salt. chives.

then lay it in the dish Put the oU m a frying-pan. Cover the oven dish and put It a moderate oven for about 45 minutes. with the juice of the 2 lemons. Chop up the parsley and add it. Keep stirring and after about 4 or 5 minutes. mushrooms 2 lemons 1 4 tablespoons bread- crumbs salt cup olive oil white pepper them about weU until they are well blended.TURBOT WITH MUSHROOMS Steinbutt mit Pilzen 4 SERVINGS a little 2 1 lbs. and then put all this mixture over the fish in the oven dish. skins. you want a large earthenware or glass oven dish with it weU aU over with oil. stir in the breadcrumbs. Sprinkle with salt and pepper. This is particularly good served with green sauce (page 152) or Hollandaise sauce (page ^ 153). Stir well. Wrap the fish in a dry cloth after washing it. Toss this For a hd. even the hd. slant-wise. Wipe m a [ 90 ] . stems. and add them too. Chop up the onions and put them in it Chop up the mushrooms. turbot parsley onion ^ lb. and all. Take a sharp knife and gash the fish several tunes on each side.

all regions of gastronomic k ustxia has so /\ supremacy. in fact. That is Paprika or Hungarian Pepper. A most [ 91 ]- . exciting condiment was gained from Hungary. It was introduced to Hungary by the Turks. The hghtness and sparkle of the Austrian cook has. however. But the origins of a great many dishes lay. Italy and Hungary. who had dominated them for nearly 200 years. and makes them entirely Austrian. That which is used in Austria is only moderate so can be added in tablespoons.Poultry & Game many brilliant ways of cooking poultry and game. given the dishes a national individuahty which disposes of their origin. that one has come to associate them entirely with -l~JL Austria. in Germany. It is bright scarlet and colours as well as flavours the dishes in which it is used. They in turn had brought it from India. It varies in strength.

It must have a very large eye. It is necessary to have a larding-needle.Larding In Austria and Hungary this is a very" important part of their cooking. is cut into strips about an inch or 1 14 inches long. salt and pepper. Beat the yolks of eggs and add to the sour ~[ 92 ] . Serve with lettuce salad and sliced hard-boiled eggs. so that a little bit of the fat bacon sticks out each end. Sprinkle with lemon juice and garnish with 1 or 2 shces of lemon. 30 minutes. It is rather Uke our packing or carpet needle. game and meat. Drain on paper and place at once on a hot dish in a warm oven. The bacon it Thread FRIED CHICKEN Wiener Backhuhn 4 TO 5 SERVINGS yolks of 2 eggs butter or fat salt 2 young chickens. Add the chicken quarters and allow to cook until slightly coloured. Sprinkle with the paprika. through the eye of the needle and push through the skin of the bird or meat which you are cooking. Make the incisions small enough. Dip the joints in flour. for poultry. Shce the onions and cook in the hot butter until a golden brown. Dust with flour. not more than 4 months old fl*^ur fine and pepper breadcrumbs Sprinkle with salt and allow to stand for Brush with the yolks of egg (beaten). Now roll in the fine breadcrumbs. 10 minutes. Leave for about Disjoint the chickens. Fry in piping hot butter or lard until the pieces are golden brown. CHICKEN PAPRIKA Paprikahuhn 6 SERVINGS 3 teaspoons paprika yolks of 2 eggs salt 1 2 young frying chickens 4 tablespoons butter 1 cup sour cream 5 onions and pepper flour tablespoon sieved Quarter the chickens.

or 10 minutes. Put one cup of the 1/2 vegetable to the chicken. heart and liver of and pepper any poukry any left-over pieces of cooked poultry 4 onions paprika flour goose fat Add the ^blets and brown Slice the onions and cook in goose fat. Cover and the diced leave the mushrooms whole. Fry in the butter cook slowly for 30 minutes. Cover the pan and Cover the chicken mixture with this. Simmer for 1 hour. This or rice. Mix gently together. and pepper. Cut the chicken GIBLET AND COOKED POULTRY RAGOUT TO 6 1 Gefliigelragout 4 SERVINGS or 2 cups stock salt The neck. CHICKEN RAGOUT Hiihnerragout 5 1 TO 6 SERVINGS 2 cups of good stock 2 tablespoons chopped parsley 2 tablespoons butter 1 medium sized chicken 1 1 stick celery cup button mushrooms 1 1 tablespoon flour carrot salt parsnip into joints V2 and pepper lemon and smallish pieces. Dice in a deep saucepan. Serve with macaroni [ 93 ] .cream. minutes. Lastly add the mushrooms the stock and cook for a few in deep dishes with boiled and cook for another 15 minutes. Season with salt turther cooked poultry pieces and simmer for a Add the left-over potato balls. giblets. Warm the stock and teaspoons paprika. floui and 2 or 3 Sprinkle with about 1 tablespoon these also. Remove from heat of stock in and cook for another Add tiie remainder of and sprinkle the flour in and seasoning. cover the ragout. can be served with noodles simmer for about 20 minutes. Serve rice and chopped parsley. Add all the vegetables but lemon. also juice 30 minutes.

he cut in pieces.CASSEROLE OF CHICKEN Gediinstete 4 Huhner SERVINGS 6 anchovies i Ismail chicken 4 tablespoons bread2 1 teaspoon tabrpoLs onion butter iuicfo^fTS^^ chicken stock flour salt and pepper 47). Lard the ^" ^ ^^^^" "^^^ ^^e cooked rice.^H''"'^^'- vf stfetral^tTr.K ^'"P^ ^^«"^ ^ ^^h long. or Tyrolean dumplings « if (page STUFFED CHICKEN Gefiilltes 6 1 young chicken 4shcesoffatbacon Huhn SERVINGS 2 tablespoons boiled green peas ^ °^ f°"^ mushrooms yolk of 1 ese salt 1 "? . nooaies (jDage 40). r?H. prSed^TlL'Zm^snpt'y/^ofV^'^ -" "'* «>i^.^^^^^^^^ 94 [ ] . tablespoon melted ^"«^^ '""'^ '"^"^^ and pepper SS'l""'' S\^ breL^wi^n^l peas aTd thV . and the melted butter °?"J^^°«"^^ ?' '''^ '^'^^' S^^-" ^"th salt a^d j^p"'. .

Bake age of the bird.ROAST STUFFED CHICKEN GefiiUtes Huhn ANOTHER METHOD 4 SERVINGS 1 1 small roasting chicken teaspoon salt 14 teaspoon marjoram Stuffing: 1 cup fine white breadcrumbs 3 tablespoons melted butter 2 egg yolks 1 egg white 1 1/2 some V2 teaspoon salt freshly ground cup cream cup butter pepper 8 cooked shrimps Pour Add the cream over the breadcrumbs and allow to soak. Add the green tiie into the of egg beaten stiffly. add the salt and stir them the breadcrumb mixture. Stuif the breast only with the under to catch breast skin over it. to cover the stuffing See that enough neck skm has been left with a mixture of the salt well Dry the inside of the bird and rub above stuffing and and marjoram. Now add Beat the egg yolks in a basin. depending bird. Turn the wing flaps fold the chicken in a roastmgthe skin and so hold aU in place. Cook slowly for about 10 mmutes. breast up. Place the butter over the whole pan. Pour the 1/2 cup of melted on the size and for 45 minutes or 1 hour. [ 95 ] . 3 tablespoons of melted butter. Chop the shrimps this to peas and finally add the white stuffing. and pepper.

'T^'''saucepan.Season with saJt and n?nn''''"Tf iJ^ir'alt'Ld pepper. or flour nice addition to this dish. Serve this dish with a garnish of ''" '"^ ^^"^=«^ '"'^'"-- » Z the fSS nrp'otlSet ~ '"""^ P"'' "'"'^ ^^°'^' aspa^'agus and [ 96 ] . ^Coverilwi^tSf '""^ '''' ^^^ u^tn r T""' IT. butter 2 tablespoons ^°^°"^ chopped parsley """^ ^"^ "^'"^ in a th^ck. °" ^"^ ^°^ ^° ^i-°^er very slol a very hnf dish.HUNGARIAN CHICKEN STEW Ungarisches Huhnerragout 8 SERVINGS of y^ teaspoon salt 8 joints or portions young chicken ^ tablespoons . ^^^ P^^l^y '^ the butter. deep Add 2 teaspoons paprika 2 cups of chicken stock 2 tablespoons tomato puree ^?t^^X the giblets. Have some melted butter ready.frequently. are a very ^ ^ SACHER CHICKEN Sacher f> Huhn SERVINGS 2 or 3 lamb's swcet- 1 roasting chicken ^ cups sausage meat 1 breads goose's hver Madeira wine salt and pepper "^ " """ '"^ ^^"^^8^ '"^. melted"butter'"m' nearly ready add When about 3 tablespoons ^'=" °f "= ^l^*" ^'i roast hour" basting 'J"*"^' 1 hour. Cook them with the sfew. Chop ™' f Cook '^ melted butter. Strain the hquid hot H^'r^'^" '^'?'v P°''^^^' ^'°^ left ^^ P^" a°d place on and serve separately Plain noodles (page 40). the chicken portions incluS Spnnkle with the salt and paprika. dumphngs (page 44). r.

OLD CHICKEN 6 IN SAUCE Alte Huhner in Sauce SERVINGS 1 1 old chicken onion 1 tablespoon butter 1 bouquet garni 1 cup red wine 2 cups brown soup 1 cup brown breadcrumbs piece of liver. Brown the portions of fowl. About 10 minutes before the cooking is finished. the top. Cut up the hver and the onion. and a sprig of parsley in a muslin bag and set on one side. soup. Add the breadcrumbs and cook gently for a few minutes. tie a sprig of thyme. the onion and the hver in the butter. Pour over this the wine. and cut all mto separate portions. put in the bouquet garni and allow to simmer for that time. Remove the mushn bag and skim [ 97 ] . Simmer gently for about 2 hours or until the chicken is tender. calf or 1 salt ox and ground black pepper ^ cup vinegar For the Disjoint the fowl. bouquet garni. Put all into a thick. a bay leaf. and vinegar. deep pan and cook slowly until the contents are nearly dry.

[ 98 ]- . Remove the chicken to a hot serving dish. there the chicken stock and simmer. Add the butter sauce. deep pan with the lid on. 'with the lid on.CHICKEN IN 6 BUTTER SAUCE SERVINGS 2 cups chicken stock 2 tablespoons butter salt 1 Hiihner mit Buttersauce 1 1 1 young chicken onion carrot stick celery and pepper 1 1/2 teaspoon parsley (chopped) 34 cup button mush- teaspoon paprika buttersauce (page 151) rooms and Truss the chicken and leave whole. Roll the chicken portions in flour which has been peppered and Roll each one in the wine pastry. is all these vegetables together in butter in a thick. Add and mix well. Replace the hd and simmer gently until Cook no hquid left. Fry in deep hot fat. Garnish with slices of lemon. Boil the stock for about 10 or more minutes until it has become considerably less. carrot parsley. Baste well with the butter. Chop the onion. Place the chicken on this bed of vegetables. CHICKEN 6 portions of cold IN 6 WINE PASTRY Hiihner in Weinteig SERVINGS cooked chicken salt and pepper flour wine pastry (page 200) deep fat for frying lemon salted. until the chicken is tender. with the skins on. Leave the mushrooms whole. celery. Pour immediately over the chicken.

for 1 hour. Place it on a grid in the roasting pan. ROAST DUCK Gehratene Ente 6 TO 8 SERVINGS fresh grape leaves or 1 good'Sized duck a handful of fresh parsley This is excellent served cold as the parsley detracts from the fattiness. Roast in a moderate oven. Stuff" the inside with the grape leaves or the parsley. [ 99 ] . Do not seal up. Use a thick deep pan.CHICKEN WITH GREEN SAUCE Hiihner mit griiner Sauce 6 SERVINGS 2 cups chicken soup 2 tablespoons butter flour salt 1 1 1 roasting chicken stick celery 14 onion cup button mush- and pepper rooms green sauce (page 152) the onion and cook together with the mushrooms in the Add a pinch of salt and a shake of pepper. 15 minutes to each pound. in this. Add salt and pepper to the flour and roll the chicken pieces Chop butter. Pour the soup over and Serve with green sauce. making 6 good helpings. Cut the chicken into portions. bird itself must not be allowed to rest in the fat. The Serve with mixed salad. The bird will baste itself. simmer gently Place the chicken in this mixture.

Add the cooked giblets to the soaked breadcrumbs. Cut the orange into shces and soak in the red wine. ROAST DUCKLING Gebratenes Entchen 3 TO 4 SERVINGS 6 1 1 1 young duckhng tablespoon butter cup white bread- mushrooms mushrooms or 1 cup of button 14 crumbs 2 eggs 1 teaspoon chopped parsley cup cream salt and pepper 3 chopped shallots Cook the mushrooms in the butter. Season well with salt and pepper. Serve duck garnished with these sUces of orange. Season and bind together with the 2 beaten eggs. Soak the breadcrumbs in the cream.ROAST DUCK Gebratene Ente ANOTHER METHOD 6 1 SERVINGS 14 cup milk good-sized young duck 1 1 tablespoon butter (melted) cup white bread- 2 eggs 1 orange a little red wine crumbs Chop the liver and heart of the duck and boil until tender. Stuff the inside of the bird with this mixture and roast in the oven for about 30 minutes. Stuff the inside of the bird and roast in a moderate oven for about 45 minutes to 1 hour. -[ 100 ] . together with the butter. This depends on the size of the bird. Soak the breadcrumbs in the milk. depending on the size of the bird. To this add the parsley and shallots. Serve with young peas and small new potatoes.

Strain the marinade and thicken it to make gravy. Marinade: 1 cup water onion 2 teaspoons chopped parsley 2 cups red wine 1 2 1 stalks celery carrot Chop the celery and carrot coarsely. [ 101 ] . in a very moderate oven.MARINATED DUCK Hausente I als Wildente SERVINGS l^ teaspoon ground 1 1 duck teaspoon thyme large old black pepper 2 anchovies Mash the anchovies and mix the thyme and pepper with them. During that time turn over once or twice but keep covered. Pour over the duck and allow to stand for 24 hours. Cover with the water and wine. Rub the inside of the duck with this mixture and place it m a large basin. Remove the cover and allow to brown for another 20 minutes. Slice the onion. Serve separately with dumplings or boiled rice. Put all into a covered roasting-pan and cook for about 2 hours. Take the bird out and place it on a hot serving dish. Bring to the boil and let simmer for a few minutes.

but it is if you wish it to as well to baste it be soft. and roast in the oven. The cooking in each case is practically the same. Add the cream. do not cover the roasting-pan. Season. once or twice. If you wish the skin on die breast to be crisp. Pour this sauce over the duck dish. ROAST GOOSE Gebratene Gans AND STUFFING 1 young goose 4 sweet apples 2 sprigs marjoram NO. and 4 on pages 103—104. if desired. Serve with mixed green salad. 3. with the egg (beaten). carrot and stick of celery and fry in the butter. cooked take the duck out and place on a hot servingPour off" the fat from the pan and pour in the soup. Chop the onion. 1 8 salt lumps sugar and pepper jelly rcdcurrant Goose stuffings 2. When before bringing to the table. It is best to set a goose on a grid in a roastingpan. Have the oven a httle over moderate and allow 20 minutes to the pound.STUFFED DUCK Faschierte Ente 8 1 SERVINGS salt 1 large duck ^ cup rice boiled in stock giblets 1 1/2 and pepper onion carrot 1 1 stick celery egg Vz 1 cup cream tablespoon butter 1 cup white breadcrumbs cup brown soup marjoram flour Dust with flour which and pepper added. may be used instead of the above. Stuif the inside of the bird with this mixture. Chop the giblets finely and add together with the breadcrumbs to the cooked rice. then put the hd on. Cook for a few minutes. Baste regularly. as the bird has enough fat of its own for basting. Blend the cooked vegetables with the rice mixture and bind all together has salt Rub the duck very lightly with marjoram. 102 When uncovered [ ] .

Peel and core the apples and put two lumps of sugar inside each apple. cup breadcrumbs Boil the chestnuts until the peel comes Peel and cut in half. Serve with redcurrant GOOSE STUFFING 4 large onions 2 dessert apples 4 cups white bread1 1 NO. 3 1 1 cup chopped ham cup boiled rice egg off easily. Place in the body of the GOOSE STUFFING 2 cups chestnuts 6 sweet apples 1 i/^ NO. and chop. Add the bread- crumbs and bind all together with the egg. Drain well the apples. Add the chopped ham and the boiled rice. Peel and core two together. Cut in quarters. allowing 20 minutes to the pound and a jelly. little over. Stuff the inside of the goose with these and leave the back end open. Roast the goose. Stir in the and prepare the mustard.Rub the bird well with salt and pepper and rub the inside with the sprigs of marjoram. Place -[ 103 ] . bird. Peel and core the apples and cut in quarters. 2 ^ crumbs 3 or 4 sage leaves Boil the onions until soft. (The rice should be boiled rapidly so that the grains are separate). Add Chop the sage leaves these and the salt to the onion-apple mixture. well beaten. in the body of the bird. Mix the teaspoon salt teaspoon mustard teaspoon ground black pepper breadcrumbs. Mix together.

weU beaten.GOOSE STUFFING 1 NO. Add the breadcrumbs. ROAST TURKEY AND STUFFING Gebratener Truthahn 1 NO. This stuffing can be used as a filling for Chop the hver and cook it with the bacon in the butter. Vol-au-Vent cases (page 212). Beat the egg and bind the stuffing mixture together with this. Mix well and add salt and pepper to taste. Salt and pepper to taste. See that plenty of breast skin has been left to cover and hold in the stuffing. As a well-stuffed breast is inclined to cook too quickly. -[ 104 ] - . 4 goose liver 1 1 egg tablespoon dry wliite H cup mushrooms Yo 1 cup chopped bacon tablespoon butter cup fine breadsalt wine and pepper 1 crumbs the Mix together with the breadcnunbs. Cook the veal pieces in the butter for a very few minutes. Allow 20 minutes to the pound when cooking and 20 over. Chop mushrooms and cook together for another few minutes. 1 turkey fat for larding bacon several large sheets of greased paper 3 cups finely-minced veal pieces cup white breadcrumbs salt and pepper ^/4 cup butter 1 egg 1 Lard the breast of the bird as directed on page 92. place 3 or 4 sheets of greased paper over the bird. With the larding of the breast and the steam enclosed in the paper it should be self-basting. Stuff die breast of the bird with it. if possible fastening them underneath so that the turkey is entirely wrapped up. Add the wine and bind together with the egg. In this case omit the breadcrumbs and the egg but make butter sauce (page 151) and pour over the liver mixture.

and salt and pepper. Bind together use only the yolks of the eggs. pepper. TURKEY STUFFING 1 NO. 4 y2 cups truffles 1 1 Y2 cups bread- teaspoon chopped shallot crumbs 2 eggs 1 teaspoon chopped parsley nutmeg salt and pepper Yz cup melted butter Cook the shallot shghdy. truffles in the butter and leave to get Add to tlie truffles the salt. Melt the butter and add parsley. [ 105 ] . Sur it alternately with Add the lightly-beaten egg and enough of the oyster oysters. Stuff the breast with this. the the wine to the breadcrumb nnxture. lemon rind. cold.TURKEY STUFFING 18 oysters 1 NO. 3 cup minced ham cup white breadcrumbs salt and pepper 2 eggs Mix Add the seathe chicken. parsley. Add the shallot and the bread- Bind aU together with the two eggs. 2 cup breadcrumbs butter grated rind lemon 1 tablespoon dry 2 level tablespoons salt 1 white wine and pepper 1 teaspoon chopped parsley egg the beards Beard the oysters and cut in pieces. m m hquor to make a soft stuffing. Cook the pmch of nutmeg and crumbs. weU beaten. Simmer the the breadcrumbs. If preferred soning. Mix together oyster Uquor and then strain. with the eggs. hghtly beaten. ham and breadcrumbs together. TURKEY STUFFING 2 cups minced chicken 1 1 NO. Mix well.

salt and pepper and the glass of red wine. 6 72 1 cup breadcrumbs cup of grated mixed nuts egg i/g teaspoon mixed herbs salt and pepper weU Alix together the breadcrmnbs and the grated nuts. Melt a httle of the m a pan and put in the chopped calves' hver. Add the thj^nc. chopped aiichovy and chopped onion. Bind together with the eee beaten. 5 tablespoon butter and slon. Lard the breasts as described on page 92. and roast the birds in the remainder ot the butter. Melt the butter and mix with the Put in the body of the bird. Mash weU. chestnuts. TURKEY STUFFING 1 NO.TURKEY STUFFING 3 cups of chestnuts Boil 1 NO. compote is a very nice addition. Sour cream can be poured over them if hked before butter salad or frmt Serve with white breadcrumbs. fried in butter. Green -[ 106 ]- . Cook well and allow to cool a httle Stuff tne pigeons with this mixture. Add the salt and pepper and the mixed herbs. Stuff the breast with this ^^' ROAST PIGEON Gebratene Tauben 2 TO 3 SERVINGS i 2 or 3 pigeons bacon fat for larding 1/2 cup chopped large anchovy 1 (boned) onion hver 14 teaspoon thyme 1 glass red wine calves' y^ salt cup butter and pepper serving.

in a moderate Roast PIGEON WITH MUSHROOMS Tauben mit Pilzen 6 TO 7 SERVINGS teaspoon salt teaspoon ground pepper 1 Vi tablespoons flour 1 6 pigeons 4 cups sHced mush- 1/4 rooms 34 cup butter fresh parsley. sHced mushrooms on top bottom of a casserole. and pigeon pieces Pour over the salt and pepper. as described on page 92. 43). Clean the birds and spUt them in the and put including the stalks. Put a layer of the again a layer of mushrooms of this. half. Melt the finishing with a layer of mushrooms. chopped SUce the mushrooms. Allow 1 pigeon to a person. rest of the butter and add the bake in a very moderate prepared pigeons. gravy add the juice to it.ROAST PIGEON Gebratene Tauben ANOTHER 2 to 4 pigeons. Return the thickened the oven for 20 mmutes. Always salt and flour the of the birds with fresh breasts before larding. [ 107 ] . then some pieces of pigeon. blend some oven for about 40 to the casserole. Stir aU together and return to with parsley over the surface and serve m Sprinkle the chopped noodles or nockerhi (pages 40. Melt half the butter unpeeled. Cover tightly and flour and minutes. ZVIETHOD fat bacon for larding fresh parsley Lard the breasts parsley. Stuff the insides oven for about 30 minutes. When cooked.

Boil the Peel and put through a coarse sieve Chop the fat pork smaU and mix with the chestnuts. on a se^mg ROAST PHEASANT Gebratener Fasan 3 1 TO 4 SERVINGS 2 cups chestnuts salt cock pheasant cup fat pork fat bacon for larding 1 and pepper butter for roasting Lard the breast of the pheasant as described on page 92.- GUINEAFOWL Perlhuhn 4 1 SERVINGS i guineafowl cup bacon for larding V2 cup sour cream V2 cup butter slices of bread fat % cup milk i calves' brains onion salt and pepper Clean the guineafowl and lard the breast as described on page 92 flesh IS very dry and lean. Fry the shces of bread butter. blackcurrant jelly and salad' Put the gravy in a grav>'-boat. Sprinkle if with salt. pepper and a httle sugan Stuff the bird with this and cook in a moder^e oven for about 30 to 40 minutes. depending on the size of the bird berve on a bed of watercress ^vith green salad and redcurrant jeUy. Roast a moderately hot oven in butter. Time about 45^nu^es depending on the size of the bird. Take the bird out of The m m m its sauce." chestnuts [ 108 j — . have been heaped. Stew the calves brams milk until weU cooked. Season with sali. Garnish with watercress and serve with baked potatoes. Shce the onion into the butter Baste frequently. so this is essential. Pour in the sour cream. well drained. Pla7e surrounded by the shces of fried bread. on which the calves' brains. dish.

chopped parsley. Partridges can be for about 35 minutes. Chop the butter and stock. They should shallots. fiver and hearts. Baste Roast in butter in a moderate oven cooked pour the sour cream over the bird When frequently. Roast in a qmck take about 20 minutes. AUow to get quite wine and the sour cream to the bread Remove the birds to a servuig dish. Fry the rounds of bread in butter. salad and with truffle stuffing (page 105). a fittle of the wine. or mushroom stuffing (page 104). Serve stufl^ed garnish with sHced oranges. Mix with the chopped and lemon peel. bird with a sUce of fat bacon and tie Cover each oven The long beak is tucked underneath. Remove the birds and serve with green on a serving-dish.ROAST PARTRIDGE Gebratenes Rebhuhn 2 SERVINGS salt 1 2 young partridges fat bacon for larding and pepper cup sour cream (see Dust the bird with flour and salt. add the roastuig pan. pfied with the fiver mixture. Mix with egg yolk and m brown breadcrumbs. remainder of the Before the snipe are quite cooked. Place the fried hot Put a few sprigs round the birds. ROAST SNIPE Gebratene Schnepfe 2 TO 3 SERVINGS a httle stock 1 1 3 or 4 snipe fat bacon for covering glass of red xvine 1 tablespoon chopped lemon peel brown breadcrumbs egg yolk several rounds parsley 2 or 3 shaUots of fried bread stewed pineapple a Uttle sour cream Remove heads off. to get the flavours in the roasting-pan. Leave for a few minutes on a bed of vine leaves well mixed. Cook in butter until the fiver and heart are weU cooked. Lard the breast page 92). pineapple. of watercress to garnish and serve with stewed [ 109 ] . the insides of the birds but do not cut the with strmg. Serve the sauce separately.

Remove the hare when really tender and stram the sauce. Place on a dish and cover with the sauce. Lard it with strips of fat bacon Shce all the vegetables and place together with^ hked Cover with the wine and stock. if not the hare with salt and pepper. piping hot. I 110 ]- . let Serve with stewed redcurrants or redcurrant jeDy. Bring to the boil and simmer for 30 minutes.ROAST HARE Geddmpfter Hose 6 SERVINGS 1 tat I ^^^ ^^^^o^s ^ bacon for larding teaspoon chopped I onions ? 1 clove garlic 1 teaspoon thyme parsley 2 cups red wine 2 cups of stock 1 i turnip bay leaf and rosemary grated rind of lemon Rub see page 92). Put the hare back in the stew-pj which IS now qmte clean and pour the strained sauce over it U)ver with the sauce again and add a httle sour cream When ready remove the hare and carve it into single portions. Now put the hare in the heart of Sis and let stew until quite tender.

using Sprinkle the paprika the onion and fry golden brown in the butter. in the cream a the is tender. Cover tightly and let simmer slowly until Add meat Sprinkle the flour over and add the tomato puree. of rabbit in it. Serve with in the centre of a deep dish and croutons of fried bread as garnish. Uttle at a time until the sauce is thick and Stir the pieces creamy. Put the pieces Just have the rabbit browned shghtly. add seasoning and let cook over this. the water. -[ 111 ] . for about 15 minutes. If too thick add a Httle milk or water. Place pour the sauce over. Chop Joint the rabbits and cut into 10 pieces.RABBIT PAPRIKA Kaninchen mit Paprika 8 SERVINGS tablespoon tomato puree 2 tablespoons butter 1 2 medium-sized rabbits 1 1 1 1/2 green pepper tablespoon paprika onion cup water salt 1/2 1 teacup sour cream tablespoon flour only the best.

Put all in a basin and mix gently. parsley and bay leaf salt and pepper short crust (page 199) Cook the rabbit in water until tender. Garnish with parsley and cucumber and serve witn salad. Cover with pastrv' and bake a moderate oven for 40 to 45 minutes. Spread the rabbit mixture over this so that there is just one thick layer. Mince the pork and bacon.RABBIT PIE Kaninchenpastete 5 TO 6 SERVINGS V-z 1 1 large rabbit cup of lean pork 34 cup bacon tablespoon butter 2 eggs 1 teaspoon thyme. Make the short pastr>'. flat bakmg-tm and hne with pastry. Well grease a shallow. salt and pepper. Disjoint it and take all the meat off the bones. This is verv dehcious served cold. Add the herbs. m '^^i5j^ [ 112 ] . Stir in 2 weh-beaten eggs. and cook gently in the butter. Cut into fairly large pieces.

fuJ other hand pigs. so that before a full-grown another capacity. in Austria or Hungary or indeed any it why really quite simple. are made Lambs are killed after that which it is hard to beat. They are even roasted thev are not lolled until they have yielded But difficult many bags of wool. it must have served a useful hfe in for the has produced a multitude This scarcity of prime beef. so that the recipes for could afford to slaughter rich joints use of. in aU stages of their Uves. when very young. however. beef. for which we of fine recipes for cooking veal and elderly etemaUy grateful. Only the very joint that can be compared to our a yearling. [ 113 ]- . It is cows are kept not bred for beef in the same way as here. The are killed.Meat any of us must at one time or another have wondered seemed impossible to get an ordinary piece of beef for roasting. The undercut or fiUet is the only should be average cuts. Cattle of the Balkan countries as well. So for these—what we should caU— provide epicurean reapes cuts" of meat. Austria and Hungary On the from such an animal are few and far between. table. beast is slaughtered breeding purposes. whole. except those kept for The bull calves are for milking.

arranged alternately with ohves. which has shces should be beaten out unS they are ahnost wafer thin and the fibres broken. Before cooking prepare the sauce. Place on a hot dish and serve immediately. prepared juice of 2 or 3 lemons cup fine breadcrumbs 2 egg yolks flour 1 cup butter 12 anchovy fillets salt and pepper 1 teaspoon paprika with shces of lemon. do It yourself. then in the beaten yolks &ld^Ss"^^ "' ^^p^" '^^ '^^° '''''' -^ ^^y ^ *e shces in hot butter until a golden brown. Dip the shces If they are too thick you must in flour. veal slices white bread- °o^ The veal for this should be cut fillet. garnished with shces of lemon. crumbs salt and pepper 34 cup butter butcher knows from the leg of veal. Any good been boned. Cook the VIENNA SCHNITZEL Wiener Schnitzel ANOTHER METHOD 5 TO 6 SERVINGS i 2 lbs. stoned. or the The how to do this. In the remainder of the melted butter cook the schnitzel until a golden brown on each side. veal shces. Mix weU and keep hot. Serve on a hot dish.VIENNA SCHNITZEL Wiener Schnitzel 5 TO 6 SERVINGS fine 2 2 egg yolks lbs. Turn over and do both sides. to -[ 114 ] . of veal in the lemon juice for 1 hour RoU which salt and pepper has been added. Dip them in the beaten yolks of egg and finally in the fine white breadcrumbs. It only takes a few minutes. They should be firm and dry. Melt half of the butter and add the mashed anchovies and the paprika. Pour the sauce over and garnish slices Marinate the them in flour.

cream over and serve done. Prepare the veal at least an hour before you should be should be cut from the thigh of the calf and The fillets thinness. cover it about 2 tablespoons breadcrumbs. mediately. the bone from the leg and flatten out the calf's Chop the kidney small. Take Now dip it into the egg. When finished pour the hot sour with salad. into it. weU with flour. Brown in a httle fat onions and yolks of eggs. . Place on the veal. sides should be cnsp Fry in melted butter fairly slowly. one side Do the same with all four pieces and leave them on for an hour. into the breadcrumb plate seeing that it is weU covered. Both lemon and serve imand golden brown. 115 ]- Add the [ . . weU breadcrumbs. Now prepare the one tablespoons flour Put 3 plates and place them in a row. Break the 2 eggs mto: the and mix 1 teaspoon salt weU In the tinrd plate put next one and beat them hghtly with a fork. beaten. . salt and pepper. a piece of meat. breadcrumbs Vi cup butter are going to cook it. Again dip m and cover the piece of veal completely. STUFFED VEAL Gefiillter 6 1 Kalbsbraten TO 8 SERVINGS 1 leg veal cup breadcrumbs 4 onions 1 calf's kidney salt and pepper 2 egg yolks fat sour cream Remove meat. 25 minutes to the Roast in butter in a moderate oven. . They should be to break the meat or even to coatings. Allow Do not serve underpound and an extra 25 minutes if necessary. Beat each one out break the muscles. Garnish with sHces of . weighing 2 eggs salt about 1/4 lb. Take 3 soupbruised but not broken. Be careful not to paper fairly thick. . Bind with the Roll up and tie with strmg. . shake off any surplus.VIENNA SCHNITZEL A LA HASE Wiener Schnitzel a la Hase 4 SERVINGS 4 fillets veal.

ZSa D^ Z^'T "^r" ^f r. Lay the browned slices of meat on them in a ''"'V^ top of the omons. brown separate mn^ T Sate pan. Chop the onion and put a deep casserole in the butter.^^^ . thin slices fillet ^. Cover the pan and cook over a low heat for 5 or 6^miutes ^°^^ stock. Simmer for a few minutes. Serve witrverfmaU dumphngs (page 47) or bacon dumplings (page 42) Veal chops or steaks can be used in this recipe. stewing veal lb jb. Follow the same mstruaions but allow longer for cooking. Pour over the meat and cook for another 5 minutes. lat fat bacon for larding tor lardmg 1 1 young carrots young turnip« turnips i°^°" ^°"^ ^*^°^^ lb new potatoes cup butter salt and pepper ¥2 Roll the meat in flour which has been salted and peppered.'"^^ Slice the ^^°-^- Sprinkle wf^ ^^ ^ VEAL STEW 6 TO 7 SERVINGS 1 2 lbs. Cook quickly for another 20 minutes. melted. Now put potatoes and a cupful of good stock or soup. Take off the hd and incase the hea to allow the top to get golden-brown. Place the meat on the onion and put the young It m as hot oven for 20 to 25 minutes. m Cook in a fairly the new It IS./ lemon juice 1/2 cup stock 2 tablespoons flour salt /2 pint sour cream . Add salt and pepper. Serve in the casserole tightly. Scrub the young carrots and turnips and leave them whole. Serve piping hot.PAPRIKA VEAL Paprika -Kalbsschnitzel 4 1 SERVINGS lb. Lard with strips of bacon as described on page 92.°^°^^ 1 and pepper tablespoon paprika "^'^t ^Tr!T' ^^ °^ ""^ ^° ^"°^°" ^^^'^ f°r 1 hour. [ 116 ] .

add a Uttle milk. Tie with string or skewer it together. turning to get it all brown. Mix together with the breadcnmibs. Pour over the stock and roast in a moderate oven until tender. Allow all to cook for a few minutes. VEAL GOULASH Kalbsfleischgulasch 4 TO 5 SERVINGS 1 breast of veal cup chopped bacon 1 chopped onion 1 cup cream 1 cup chopped carrots and turnips salt and pepper 1 1 tablespoon tomato puree 4 chopped mushrooms 14 cup butter 1 cup white stock or soup teaspoon paprika Melt the butter in a casserole. browning sHghtly. Add the salt. Do not cover. It should take 25 minutes to the pound. mushrooms. Mix together. Rub over with lemon juice. Brown in a large casserole in the melted butter. Chop the mushrooms and bacon and mash the anchovies. carrots and turnips into the melted butter. onion. roll up. Turn it several If this times. Season with pepper and salt and moisten with the egg Stuff the loin and is not enough. Put these. pepper and paprika. Serve the sauce separately. Have the veal chopped in fairsized pieces. Add the white stock and continue simmering until 117 [ ] . yolk. parsley and grated rind of lemon. the chopped bacon.STUFFED LOIN OF VEAL Gewickelter Nierenbraten 6 TO 8 SERVINGS loin of veal 1 cup fine white breadcrumbs dessertspoon 4 mushrooms 1 chopped parsley grated rind of lemon juice of 1 lemon minced fat bacon 4 anchovy fillets 1 cup stock 1 egg yolk salt and pepper cup melted butter 1 34 cups ^ Remove the bones and skin from the loin.

LEG OF VEAL LARDED Gespickter Kalbschlegel 8 TO 10 SERVINGS i^ 1 4 1 to 5 lbs. ROAST VEAL WITH KIDNEYS AND PAPRIKA Kalbsnieretibraten mit Paprika 8 TO 10 SERVINGS 14 ] 5 or 6 lbs. 58). Cut the bacon into httle chunky bits about 1 inch long. leg of veal lbs. Seal the holes over with butter. Now add the capers and the pepper and cook for another 15 minutes. Make a number of holes in the surface with a skewer or ice pick.the meat is tender. Cover the pan and cook very slowly for about 2 hours. been left. Allow 25 minutes per pound and 25 minutes over. Add the tomato purde and cook for a further few minutes. Put the 118 joint in this. Shce the onion. Into each hole push a piece of bacon and a bit of anchovy. on which the fat has hberally with paprika. Tie neatly with string in 3 places. Serve separately. leg of veal 2 veal kidneys ^4 4 cup cream cup water tablespoon paprika cup butter 1 Spread the kidneys. Put the kidneys in the bone cavity in the leg. Serve with salad and rice or noodles. Melt the butter in a roasting-pan and put the leg of veal and the onions in it. Melt the Bone the leg of veal. Pour in the cream and reheat but do not allow to boil. Serve with noodles or potato balls (pages 40. butter in a roasting-pan. Lastly stir in the cream and allow to get quite hot. depending on the size of the joint. good bacon or uncooked ham 2 tablespoons capers cup butter onion 12 anchovies 1/^ 2 cups white wine 1 teaspoon ground cup cream pepper Do not bone the leg of veal. Pour the wine over. Pour the cream [ ] . Place the joint on a serving-dish and pour the sauce into another saucepan.

[ 119 ] . Season with salt and pepper. garnished with the mushrooms. sUced kidneys and truffles. Garnish with cucumber and serve with green salad and saut6 potatoes. FILLET STEAK LARDED Lungenbraten Filets 4 SERVINGS 8 mushrooms 2 lamb's kidneys a few truffles |/2 cup butter 4 fillets fat of steak bacon for larding several sHces of salt smoked tongue and pepper Have the steaks about ^4 inch thick. the peppercorns and the bay leaf. Serve the steaks very hot. minutes in a moderate oven. Pour a httle melted butter over them. Season with Cook very hghtly in half the melted butter.and water mixed over all. Cut the bacon and smoked tongue into very thin inch lengths. Roast uncovered and baste frequently. Thicken the sauce with flour and serve separately. Remove the skin of the brains and place in a saucepan with 1 tablespoon melted butter and the juice of the lemon. salt and pepper. Cook these together with the mushrooms in melted butter. Time 25 minutes to the pound and 25 extra. CALVES' BRAINS Kalbsgehim 1 small onion 2 black peppercorns melted butter 1 bay leaf of 1 calves' brains juice lemon Wash the brains and boil for 5 minutes in water to which you have added the onions. Sprinkle with chopped parsley and serve immediately. The inside should be underdone. With a larding needle lace the steaks with alternate strips of bacon and tongue. Slice the kidneys and truffles. Cook slowly until the brains are tender.

the a httle minced bacon and breadcrumbs. Mix well. the other onion. they are soft. or the separately. of beef should be about 11/2 inches thick and in one Prepare a stuffing from one onion chopped finely parsley. arid bottom. another 5 minutes. Baste occasionally. fillet of beef teaspoon chopped parsley carrots onions sticks celery 14 cup butter parsnips 2 teaspoons capers 1 teaspoon paprika cup brown breadcrumbs stock brown cup Madeira wine cup cream salt and pepper ^4 cup minced bacon y^ 1 The fillet piece. Cut a deep slit in the meat and push this stuffing in. capers. Cover the pan and cook for about 30 minutes. Now place the meat on the vegetables in the sauce. sprinkle with a httle flour and add the cream and the brown stock. Moisten 'with of the brown stock. Lastly add the Madeira and cook for When it as much as possible between the top the carrots.ROAST FILLET OF BEEF ESTERHAZY Esterhazy Rostbraten 8 SERVINGS 1 3 4 2 2 2 1 lbs. [ 120 ] . Chop the parsmps. the celery and Fry aU these very hghtly in some of the butter spreading meat put on a serving-dish and the sauce served This can be served in the casserole. Put the meat for a few minutes under the grill and seal both sides.

Bake heavy pot with the 30 minutes. simmer for about 2 hours. TYROLEAN BEEF Tiroler Speckbraten ABOUT 3 to 4 lbs. 1 2 pimentos 6 peppercorns large onion. 6 stalks celery 3 carrots 2 small onions 4 sprigs parsley or rough such as neck. legs etc. to tlie boil and then lower the heat. Now let in a neat piece. probably 2 hours. parts. lean 8 SERVINGS melted butter beef fat bacon for larding chopped onions pepper and salt with the sttips Dust the joint with pepper and salt. beef (rump or chicken giblets. Pour as described on page 92. Lard the beef thick roastmg-pot. pimentos. depends meat from time to time as the length of cooking Test the This should be served with on the thickness and age of the beef. parsley and a large saucepan. Simmer for 2 to 21/2 hours. [ 121 ] . horse-radish cream and noodles (see page 40). the melted butter over and cover tightly slowly until tender. Place the meat in a large deep cover the meat with it. Serve with horse-radish cream. bay leaf brisket) lbs. bay leaf Cover weU with water and bring to the boil. Brmg Strain the stock and baked onion. Use a of bacon Cook with the lid. The beef should be the large onion in its skin in the oven for about not too fat.BOILED BEEF Gesottenes Rindjieisch 8 TO 10 SERVINGS 1 4 2 lbs. unpeeled in large pieces in Put the chicken parts and the vegetables cut Add the peppercorns.

Bind weU beaten and well seasoned with salt and Soak the breadcrumbs in a with the two noodles. teaspoon mixed herbs y^ 14 cup cream cup butter little salt and pepper 2 eggs a milk little Mince the beef and milk. eggs. lean lb. which hasT'''°!'been dusted with salt Roast a moderate oven for 1 hour. Serve with macaroni or mixture into a loaf. Baste oc^ionall^Poi^ off any excess fat and cover the meat and vegetables with the brown stock. Lastly stir in the white wine. Return to the oven and simmer Intil the meat is tender. berve the casserole with potatoes. Bake in a moderate oven for about 1 to 1 1^. beef 1 1 pork cup white bread'^^"^^bs . Add the herbs.VIENNESE STEWED BEEF Wiener Saftbraten 8 TO 10 SERVINGS i 6 lbs. the pinch of mace and any other seasomng you may hke. lid meat. including the the onions. Stuthe breadcrumbs. hours. Mix the two together. turnips and figs. add the cream to the juice round the loaf. this the pork. ^if'^T^u ^"' ^ ^^ m Melt some butter ^^°PP^d ^^getables and the and pepper. carrots. pepper Shane Melt the butter in a roasting pan and place the loaf m it. lean beef 4 onions cup brown breadcrumbs 3 green figs 3 cups white wine 2 cups brown stock ^ 1 ^^^^P' ^'^rots pinch mace 'A cup butter ^alt and pepper flour Chop Grease a large heavy casserole with butter. [ 122 ] . in the casserole m m MEAT LOAF Faschierter Braten 4 1 TO 5 SERVINGS 3/^ lb. About 10 minutes before removing from the oven.

HUNGARIAN GOULASH Ungarisckes Gulasch 4 TO 5 SERVINGS 1 1 1/2 lb. Season with salt and pepper. Melt the butter golden brown. Remove any skin and fat from the meat and cut the pieces of meat. Cover the casserole caraway seeds. but it is usually in this until they are macaroni. crushed. Dumphngs can be for about 11/2 hours. pepper and tightly and cook slowly for top of the meat and onions. Cover on a flat dish surrounded by piped mashed about 1 hour. Now cover with the and cook until the meat is sUghtly browned. beef steak lean veal lb. Skin and slice the tomatoes. Garnish with HUNGARIAN GOULASH Ungarisches Gulasch ANOTHER METHOD 4 SERVINGS 1 1 1/2 lbs. Chop the onions and add these. potatoes or macaroni. 2 onions 2 tablespoons butter 1 teaspoon salt 1 1 dessertspoon paprika lb. the paprika Add the meat cubes. to the melted butter Lay them on paprika. Simmer accompanied by noodles or served with this. [ 123 ] . soup or stock. Cut the meat into inch cubes. Brown evenly. Serve chopped parsley. lean beef tablespoon paprika 5 onions 1 clove garUc 2 cups stock or soup a few caraway seeds salt 1 and pepper tablespoon butter in a thick casserole. tomatoes teaspoon chopped parsley into inch cubes. together with Add salt. in a thick casserole. Shce the onions and cook them and the the garhc.

Return to theTeat and "n" mttil the mixture thickens. LIS tl r^ar'^""" the^o'vS?""'' Remove from the heat and mix in the tablespoon of melted buS. Strain the sauce and stir in the beaten ^'* salta^^d pepper andah^muS '"' "^^ '""^ ™ " "»' ''"'^^ ^^ -'i PO- — [ 124 J . also the breadcrumbs.ox TONGUE WITH HORSE-RADISH Ochsenzunge mit Kren 6 1 TO 8 SERVINGS tablespoon melted butter 4 tablespoons cream 1 tablespoon white i ox tongue 2 tablespoons grated horse-radish 2 egg yolks salt ^^"P'^^f^ and pepper a little breadcrumbs mustard and vinegar Boil the tongue in salted water for 2 hours Removp frr.n. and the cream. *i.

Put the onions. Serve with noodles or macaroni. Add a little vinegar and salt. [ 125 ] . Cut the beef into smallish Put the beef pieces. Stir this in to the sauce Cook the tongue but do not let it boil. Ser/e the tongue whole and pour the sauce over it on the serving dish. chopped with the parsley and liver in a thick saucepan in half the butter. the onion. the caraway seeds and paprika into a thick pan with enough water to cover. Simmer until the meat is tender. together as in previous recipe. CARAWAY GOULASH Kwnmelfleisch 3 TO 4 SERVINGS of lean beef onion a few cloves 1 1^ lbs.TONGUE WITH CAPER SAUCE Zunge mit Kapernsauce 6 TO 8 SERVINGS 1 1 1 ox tongue cup sour cream teaspoon chopped parsley tablespoon capers cup butter 2 small onions 1 34 cup flour 1 juice of lemon 14 cup of finely ^ cup white wine 1 chopped Hver cup brown stock or soup finely. Lastly add the cream and the capers. Stick the cloves into the peeled onion. ^ teaspoon caraway seeds y2 teaspoon paprika salt vinegar water pieces. With the flour and the rest of the melted butter make a paste and add the lemon juice. When golden-brown add the stock and the wine and simmer.

Let stand for 30 minutes. Divide into patties about inch thick. not with a chopper. soaked in milk. Allow to cook for 20 minutes over a low heat. Serve the patties on a hot serving-dish with the sauce in a separate bowl. Put the patties m and brown them quickly on both sides.VIENNESE HAMBURGERS Klops SERVINGS 1 1 1 lb.) carrot 1 1 onion parsnip cup vinegar thyme outside stalks of one head celery 1. tablespoon sugar 1 6 peppercorns clove garUc tablespoon flour cup cream Cut the oxtail in 2-inch pieces so that the bone is with a knife. Turn down the heat and add the lemon juice and wine. seasonings and the breadcrumbs. lemon rind. Last of all fold in the white of egg stiffly beaten. Add omons and fry golden-brown. lb. minced beef minced pork 2 tablespoons egg chopped parsley 2 tablespoons butter for patties grated rind of 14 lemon Yi % teaspoon ground for cup butter frying 3 tablespoons chopped onion pepper cup breadcrumbs juice of 14 lemon ^ cup white wine 1 Separate the egg. [ 126 ] . not splintered. the parsley and BRAISED OXTAIL Gediinsteter Ochsenschlepp 8 1 1 SERVINGS 8 cups water Yz Y2 teaspoon 1 bay leaf 5 allspice 1 1 ox-tail (about 4 lbs. Cream 2 tablespoons butter and add the egg yolk. the minced meats. Add % Melt 14 cup of butter in a fiying-pan. Raise the heat.

Strain again and sieve the vegetables. Leave soaking for 2 days. Strain the vegetables and put on one side until cool. noodles or dumplings. Bring to the boil and while hot pour over the pieces of oxtail. parsnip. Lower heat and let simmer for about 2 hours or until the meat is tender but not falling away from the bone. with HUNTSMAN'S BEEFSTEAKS 8 SERVINGS . Remove as much of the fat as possible. Shake the flour over these and add the strained Uquid. Slice the carrot. Remove the oxtail pieces and place on a hot serving-dish. Return to the saucepan and bring to boiling point. Add all and vinegar. Melt the sugar in a thick Add the strained saucepan and allow to turn golden-brown. Bring to boiling-point. vegetables. Cook for 15 minutes. to the water Replace the oxtail pieces. together with the spices. Chop the celery.and onion. Serve in a large casserole. Add the cream but do not allow to boil again.

Place in a roasting pan and pomthe butter. wash the meat and roast as usual. vinegar. Rub over it ROAST LOIN OF MUTTON Gebratener Schopsenriicken 6 TO 8 SERVINGS 1 loin of fat 1 1 1 mutton bacon for larding onion flour 1 carrot parsnip small turnip salt cup brown stock and pepper Cut the bacon into strips and lard the loin as directed on page 92. and bay leaves. black and white Saiierbraten ABOUT beef without bone 5 pints water 1 pint wine vinegar Wash the meat and place in a basin. melted. Dust with flour to which you have added salt and pepper. Use half suet and half butter. peppercorns Leave overnight. Add water as needed. lean IN 8 VINEGAR SERVINGS 2 bay leaves 6 peppercorns. The water should be boiling' Next day. Cook in a slow oven for about 2 hours. Place the joint in a covered roastingf ^2^ J . with the hd on. The meat should not be allowed to brown. Add half the water. Sprinkle with salt. POT-ROASTED LAMB Gediinstetes Lammfleisch 8 SERVINGS 1 1 1 1 fore-quarter or cup butter y^ teaspoons salt shoulder young ^snib 1 cup water clove garhc the joint with the garlic.MEAT 4 lbs. Chop the vegetables and the onion. Cover it with the water. Serve with salad and rice. Roast in a moderate oven and allow 15 minutes to the pound.

Remove and dust them with the flour. and butter. Serve the the gravy a hot serving-dish surrounded by the vegetables. It will probably take 2 hours. the LEG OF MUTTON Schdpsenschlegel 6 TO 8 SERVINGS 1 small turnip 2 cups brown stock 2 glasses white wine leg of mutton fat bacon for larding 2 2 2 4 onions carrots salt parsnips stalks celery ground pepper Lard the leg of mutton very freely as directed on page 92. Add these to the cooked mushrooms Soak the sUces of meat in hot water. Chop the vegetables and the onions. Salt and pepper it lavishly. . Serve separately. leg on top. [ 129 ] . depending on the weight of the joint. Allow to get quite hot. depending on the size of the loin (30 minutes to one pound).pan Surrounded by the vegetables. meat on Finally add the wine. Stir them together. When cooked pour over the remainder of the stock. Place these in the bottom of a covered roasting-pan. the gravy separate. Bake in a moderate oven for about 1/2 to 2 hours. Place the hours. turning the leg. Serve surrounded by the vegetables. Add 2 tablespoons of 1 brown stock. Place on a hot deep dish and pour over the butter sauce. LAMB COOKED WITH MUSHROOMS Lammfleisch mit Pilzen 2 TO 3 SERVINGS 1 8 sUces of lamb 14 cup butter 1 cup mushrooms dessertspoon flour (page 151) 1 teaspoon chopped parsley butter sauce Cook the mushrooms and the sUces of meat from the water parsley in the butter. Cover and cook in a moderate oven for l^^ Pour the brown stock over and roast again.

parsley.' salt and pepper. Put and vinegar. Thicken this with flour and add brown stock for gravy. Roll and tie with string. Add the breadcrumbs and bind together with the 2 eggs. shallots and marrow very in a cool place. to 2 hours. Let it stand overnight ham.STUFFED SADDLE OF LAMB Gefullter Schopsenriicken 8 TO 10 SERVINGS 1 saddle of young lamb 6 shallots 1 teaspoon chopped parsley oiiion 1 cup chopped lean 2 eggs V2 1 ham salt cup beef marrow tablespoon butter and pepper fat for roasting 1 cup breadcrumbs stock & flour for gravy Remove the bones and as much fat as possible from the saddle Trim neatly and rub all over with the onion (or a clove of garhc). ' them with the mutton pieces into the water salt. Chop the Cook until golden Season with salt and pepper. ground black pepper and paprika. in the butter. leaving about 2 tablespoons hquid. Stuff the saddle with this. STEWED MUTTON Gekochtes Schdpsenfleisch 6 SERVINGS dessertspoon paprika 4 onions 1 4 cups mutton pieces 3 cups water 1 1 cup vinegar tablespoon parsley (chopped) salt and ground black pepper Chop the onions. well beaten. the DumpHngs this dish. Add Bring to the boil or until the meat is tender. Baste frequently. depending on the size of the saddle. Serve very hot with the chopped parsley sprinkled over the top. 58) are usually served with [ 130 ] . Roast in a moderate oven for about 1 to 1 1/2 hours. and simmer slowly for about 1 . or potato balls (pages 43. finely. Pour off some of the fat. This dish is served with the gravy poured over.

Put the pieces and the onion. Strain the hquor from the meat. quartered. Do not bone. marjoram. breast young lamb 1 large onion 2 teaspoons crushed water salt marjoram Cut the breast into small pieces. In the meantime the potatoes have been cooked and allowed to cool. Cut in shces. Skim off the fat.BREAST OF LAMB 8 IN MARJORAM SAUCE 4 tablespoons flour 6 large cooked potatoes Schopsenbrust in Dostensauce SERVINGS 4 lbs. ^nK)^ [ 131 ]- . Blend the flour with the fat and add the strained Reheat and stir until it is creamy. Put the meat and the potatoes in alternate layers in a casserole. 1 hour. finishing with a layer of potatoes. Add a good pinch of Cover with water and bring to the boil. Pour over the marjoram sauce. Reheat in the oven and then brown hghtly under a grill. Add the crushed Uquor. in a saucepan. and leave to get cool. Serve with beet salad and endive or chicory. Let simmer for salt.

Sprinkle with flour. cook until all are well mixed. and allow to simmer for 10 minutes.LAMB'S HEAD Lammskopf 5 1 SERVINGS 1 1 lamb's head lamb's heart 1/2 a lamb's liver 2 onions 3 cups brown stock 1 carrot parsnip 2 stalks celery with green tops 1 tablespoon butter salt flour 1 and pepper clove garlic Soak the lamb's head in Simmer easily. celery and onions. Add the clove of garUc and [ 132 y . Serve in a casserole. very hot. until the flesh comes away and add to this and cook again for about 15 minutes. Melt the butter in a thick saucepan. pepper and salt. with young green peas or green beans. Chop the lamb's heart. the carrot. The sauce should be fairly thick. in salted water. Chop the hver from the bones salt water. Now slowly add the brown stock. Clean and wipe with a cloth. Add to the butter and cook very slowly. just covering. Add the meat from the head. parsnip. Do not boil rapidly.

This is usually served shced on a hot serving-dish with the sauce poured over. Skin the tomatoes and boil in the white wine. Add the leg of pork with a damp cloth. Serve with rice or noodles and any vegetable. The skin should be brown and crisp when Time finished. Strain. Simmer until they are reduced to a pulp. if the skin has been the clove of garlic with the salt and paprika. Rub the meat with this mixture. in strips for crackling. season with salt. Let stand for at least 1 hour. Turn the skin side Mash up and increase the heat. cooked the same way but the cooking time is 35 minutes per pound.ROAST LEG OF PORK Naturgebratener Schweinschlegel 8 SERVINGS 1 teaspoon paprika water leg of pork 1 clove garlic 14 teaspoons salt 1 Cut the rind through left on. Place Add about 4 cups the leg skin side down in a roasting pan. BOILED LEG OF PORK Gekochter Schweinschlegel 8 1 leg of pork 2 carrots 2 parsnips 1 small turnip TO 10 SERVINGS 2 onions 1 clove garUc 2 allspice 6 peppercorns salt 1 12 medium-sized tomatoes Yz cups white wine Wipe onions. Baste frequently. Bring to the boil and simmer imtil the meat is cooked (35 minutes to the pound). allspice. peppercorns and salt. Loin can be for cooking a leg is 40 minutes per pound. the garhc. Use the natural juice as gravy. Dumplings or noodles should accompany it. boiling water and cook until the skin is tender. SHce the vegetables and Put these and the leg of pork into a large saucepan. [ 133 ] .

Chop the onions. to 2 hours The washed but the head depending on the size. Put in a large roasting-pan. Set the stuffed leg on the bed of vegetables and cover. Serve the gravy separately. When nearly cooked pour over a cupful of good brown soup and continue until quite cooked.STUFFED LEG OF PORK Faschierter Schweinschlegel 8 TO 10 SERVINGS 1 i/^ leg of pork 1 1 1 egg carrot parsnip stalk of celery 2 tablespoons capers plain boiled rice 4 small onions 6 anchovies cup breadcrumbs grated Parmesan cheese salt 1 and pepper cup brown soup or stock Take the bone out of the leg of pork. SUCKING PIG Spanferkel 8 1 SERVINGS 1 . This may take V/2. Roast in a moderate oven until golden brown. Slice the vegetables to get golden-brown. noodles or macaroni can be served with this dish. anchovies and capers finely. a well-beaten egg. Roast in a moderate oven. vegetables. Mix with the breadcrumbs and bind with Rub Fold over and tie with and place in a roasting-pan with a little fat. Stuff the leg with this. [ 134 ] . Place slices of lemon on top. Turn from time to time. Lift the meat out and serve on a hot dish surrounded by the Boiled rice. allowing 35 minutes to the pound. Wipe with a damp cloth. salt and pepper inside and out. Take the lid off and sprinkle the meat with grated Parmesan cheese. Dust with salt and pepper. cleaned and left on. Allow string. sucking pig tablespoon capers lemon 1 cup cream salt and pepper pig should have been prepared for roasting. strained.

can be 1 tablespoon French mustard and 1 teaspoon served with this.) cold water mild cured 5 juniper berries 1 bay leaf bread dough (Milchbrot) (page 181) butter sauce bunch of parsley (page 151) Put the ham in cold water with the crushed jumper berries. either hot or cold. Chop the capers and mix with the cream. Wrap a up as a parcel. top side down. the dough to RoU out to 1/2 inch thick. 45 minutes for baking. Pour over the caper cream. Serve hot. -[ 135 ] . Allow (page 181). bay leaf and parsley. with cut truffles. With to escape fork prick the dough several times to allow the steam it oven during cooking. allow another If the ham has been for 31/2 to 4 hours. Knead it until smooth. hard-boiled eggs breadcrumbs. This can be served hot in the Then remove to be served cold.sUghtly. Make bread dough hour. allow to cool in the dough. thyme. It is usually one whole in its mouth. Place the ham on the dough. Turn the sealed side down. damping the edges to seal. If it is Cover with fine golden toasted the dough and skin together. Butter sauce (page 151) to which has been added brown sugar. Serve garnished and cucumber. Drain the ham and pat it dry with a dry towel. dough. Bring slowly to the boil and simmer for one Allow it to get cold in the water. rise for the second time. Bake in a slow boned. Place garnished with lemon and the pig on a large dish. Heat BAKED HAM Gebackener Schinken oder Schinken in Brotteig 1 ham (about 10 lbs.

Mix well and cook for another 30 minutes. Add the cooked rice. Season with salt and paprika. Cut the stalks and remove the insides. clove garhc salt and pepper off the peppers Boil the rice until cooked but the grains separate. Season with salt and pepper. 1 Cut the pork STUFFED GREEN PEPPERS Gefullte Paprika 6 SERVINGS egg onion 1 dessertspoon paprika tomato puree 1 1 6 green peppers % 1 minced pork Vi cup rice lb. -[ 136 ]- . Serve heaped on a hot dish with boiled potatoes. Bake in a moderate oven until the peppers are tender. Put in a thick pan with 1 tablespoon butter and the cream. Cook them in tablespoon hot butter. Add the hot water and the pork pieces. lean pork 3 large onions Yz cup sour cream salt dessertspoon paprika 1 1 and pepper cabbage cup hot water 2 tablespoons butter in inch sUces. Crush the clove of garhc and mix with the minced pork and chopped onion. Sprinkle with the paprika. Season with salt and pepper. When both mixtures are cooked add them together. Slice the onions. Serve with noodles (page 40). Wash them well and drain tliem. Shred the cabbage. Stuff the peppers with this. and lastly the beaten egg. Cover and simmer for about 1 hour. Place in a fireproof dish and pour over I'o cup of tomato pur^e. seeds and ribs. Simmer also for 1 hour with the pan covered.PORK WITH CABBAGE Schweinefleisch mit 5 Kraut TO 6 SERVINGS 1 2 lbs.

and especially for children's The hands The teas. You can never complain that eggs are dull in the hands of the Austrians. variations are endless. There are so many different kinds of Austrian pancakes and fritters. or souffles and custard. the Schmarrens are very thick pancakes. which were used as side dishes. Some get sweet fillings and become puddings. Many of these recipes. are quite filling enough to be used as main dishes for lunch or light suppers. that it is hard to translate their names. For instance. and the Palatschinken are very thin. Some get decorated and become hors d'oeuvres. And there are some that are and pancakes. and stews.Egg Dishes & Pancakes egg becomes more versatile than ever in the ingenious of the Austrians. a cross betv\^een fritters Some go into soups [ 137 ] .

salt and pepper and bind together with the beaten egg yolks.PLAIN OMELETTE Eier Omelette 4 SERVINGS 2 tablespoons butter 6 eggs salt and pepper Beat the eggs gently together and add the salt and pepper to taste. ham. Serve hot with salad and puree of potatoes. Mix together with the chicken. Reduce the heat and cook until the underside of omelette is set but not burnt. Put some of the stuffing in the centre of this. Now beat [ 138 ]- . as it should be soft at the centre when served. Steam for at least 2 hours or even longer. in a frying-pan. up the 4 eggs with a httle salt. ROLLED EGGS Gerollte Eierspeise 4 SERVINGS 2 cups minced chicken 4 eggs salt and pepper butter 34 cup milk cup minced ham cup breadcrumbs 2 egg yolks 1 1 First prepare the stuffing. The omelette should be rolled while still shghtly wet at the centre. Melt a piece of butter Pour in enough of the beaten egg to form a httle pancake. and when hot pour in the beaten eggs. Heat the butter in a pan. Soak the breadcrumbs in milk. secure it with a cocktail stick and keep aside in a warm oven while making the rest of the pancakes in a similar manner. Roll up the pancake. Place in a circular tube mould which has been brushed with butter. Now roll up and serve.

Eierkuchen mit Schinken

2 teaspoons chives pinch of pepper teaspoon salt

5 slices of bread

6 eggs

^ cup chopped ham
2 cups milk



the crust of the bread, which should be very



Beat it into a batter. Add the salt in the 6 eggs. Beat this thoroughly until well mixed. Add the chives and the chopped ham. Mix again and put into a buttered casserole. Bake in a slow oven for 45 minutes.

and let it and pepper and break
the milk on


Osterreichische Eier

2 anchovies 2 teaspoons ohve 2 mushrooms

4 eggs
shce cooked ham 2 teaspoons vinegar



and pepper

Remove the yolks carefully, cutting the Hard-boil the eggs. whites in half. Put the yolks in a dish. Poach the mushrooms
until tender

and chop them


ham and add to this


vinegar, salt

finely. Mix with the egg yolks. Chop mixture. Chop the anchovies and mix with and pepper. Blend aU these ingredients

together into a nice paste.

Stuff the halves of egg wliite. Serve on httle dishes, with some of the mixture surrounding them.




Eier mit schwarzer Butter


6 eggs
Y2 tablespoon vinegar

and pepper

3 tablespoons butter

Simmer 2 tablespoons of the butter in a pan. When it begins to turn brown add to it the vinegar. Continue to simmer until required. Now scramble the eggs with the remaining butter and
transfer into individual serving dishes.

of the black butter sauce.

Over each dish pour some Serve immediately.

Eier auf Kasserole


2 2 4 2

raw eggs tablespoons butter hard-boiled eggs

tablespoon chopped

4 good-sized mushsalt

rooms and pepper

Beat the raw eggs well. Cream the butter and stir in the beaten eggs until smooth. Roughly chop the hard-boiled eggs and add them to the mixture. Stir in the chopped parsley. Season with salt and pepper (not too much salt). This mixture is now poured Place the into a well-buttered casserole and tightly covered. casserole in a pot of water which should reach half way up the

Bake in


moderate oven for about 20 minutes.

Serve witli tomato sauce.




Eier mit Krebshutter

crayfish butter

4 eggs, hard-boiled 1 teaspoon chopped

(page 164)

and pepper

^ cup milk
2 egg yolks

y^ cup ragout of veal or chicken

Cut the hard-boiled eggs in half and carefully remove the yolks. Take the raw egg-yolks, the breadcrumbs, a httle milk, the crayfish butter (page 164) and parsley, and make a stuffing to fill the hollow of the eggs. Season v/ith salt and pepper. Take 4 small bakingdishes and butter them. Place the stuifed eggs in the dishes, two stuffed eggs to each dish, and surround with ragout.
Bake in a



hot oven for 15 minutes. Serve in the individual is equally good hot or cold.

Tiroler Eierspeise


4 hard-boiled eggs cup fresh cream salt and pepper 1 tablespoon butter 4 anchovies

^ teaspoon chopped

4 potatoes 14 cup breadcrumbs

Cook the potatoes and cut them

into thin slices. Place a layer of these on the bottom of a well-buttered dish. Over the potatoes place a layer of sHced hard-boiled eggs and chopped anchovy and

until the ingredients have been used up layer by layer. the cream with the chopped parsley, salt and pepper, and pour over the dish. Sprinkle with breadcrumbs and bake in





to hot


in the oven, the dishes can

oven for 30 minutes. If the breadcrumbs fail to be finished ofiF under the grill.




2 tablespoons butter
5 eggs

5 tablespoons sugar V2 teaspoon salt 4 tablespoons flour

cup milk

Separate the egg yolks from the whites. Make a smooth batter by mixing well the flour, salt, sugar and milk, and beating in the egg yolks. Take a casserole or heavy pan and melt the butter in it. Whip the egg whites till stiff and fold into the batter. Pour the

mixture into the hot butter in the casserole or pan, and bake for 30 minutes in hot oven. When using the pan fry very hot and turn till golden-brown. Use two forks to tear the pancake roughly
into pieces.



6 eggs
1 1

teaspoon chopped

tablespoon cream


and pepper

parsley y2 cup breadcrumbs V2 teaspoon butter



Hard-boil 4 of the eggs and chop into fine pieces.

Beat up


Mix and work


together the chopped eggs, the

mushroom, also chopped, the parsley, butter, cream, breadcrumbs this and the beaten egg. Season with salt and pepper. Form If not soft enough to stick add cutlets or balls. mixture into Beat up the last egg and a httle milk. Dust the cutlets with flour.
breadcrumbs and fry dip each cutlet or ball into it, then dip into Serve with salad. in deep fat.







9 eggs

Bechamel sauce
(page 150)

and pepper

pinch nutmeg

breadcrumbs deep fat

finely. Stir up the chopped eggs, nutmeg and a little salt and pepper. Bind this mixture with some thick Bechamel sauce. Make this into cutlets or balls as desired. Beat up the remaining egg and dip the cutlets or balls into this. Dip them once again in the breadcrumbs and fry in deep fat. Spinach is good served with this dish.

Hard-boil 8 eggs and chop



1 cup grated cheese 2 tablespoons butter




9 whole eggs 3 extra egg yolks
1 1

cup cream cup flour


white pepper

Beat up 3 whole eggs and three egg yolks until they are bubbly. Put a saucepan on the stove and melt the butter in it. Blend the flour smoothly into the butter. Slowly add the beaten egg mixture and a httle salt and pepper. Stir this mixture constantly until it gets really thick. Remove from the heat and leave for a while. Butter a warm oven dish. Beat up 6 more egg yolks with the cream until hght and airy, and in another bowl beat up the six egg whites until they are stiff. Pour the egg yolks and cream into the cooling mixture in the saucepan and blend them in until the batter has a cream-Uke texture. Now stir in the grated cheese (Parmesan is a favourite for this), and lastly fold in the stiff eggwhites. Pour all this into the buttered oven-dish and bake in a fairly hot oven for 45 minutes.



Add salt and continue to beat. Now place one pancake on a dish and cover with the asparagus. Cook the mushrooms in a httle salted water for 15 minutes. Make a cream sauce using mushroom water and mix in the chopped mushrooms. Serve hot. Sprinkle the breadcnmibs over the bottom of each pan. and chop up into medium-sized pieces. Now add the whipped egg whites. Bake in a moderate oven for about 20 minutes. the [ 144 ] . then remove from the water. Remove when set.ASPARAGUS PANCAKE Spargeltorte 4 SERVINGS ^ lb. butter y^ 1 cup cream sauce tablespoon milk 2 eggs cup Parmesan cheese crumbs tablespoon flour pinch of salt 1 14 Cook the asparagus and put aside in a warm dish with the butter melting over it. sharing it equally between them. which is retained. asparagus 1 ^ lb. cover with another pancake and sprinkle with the grated Parmesan cheese. Take 3 pans and grease well. pour in the mixture. Make a smooth paste with the flour and milk and beat in the egg yolk. cover this again with the last pancake and pour the mushroom sauce over all. mushrooms 6 tablespoons bread- oz.

Beat all together well. Butter well a baking dish and pour in the mixture. [ 145 ]- . beating all the time. EGG BATTER PANCAKE Palatschinken 4 SERVINGS 1 1 cup flour sifted cup milk salt 3 eggs 3 tablespoons butter 3 tablespoons sugar ^ cup cream pinch of the sugar and salt to the sifted flour and beat in the eggs smooth batter is obtained. Serve sprinkled with sugar or sugar of cinnamon as desired. melt a small piece of butter into in 3 tablespoons (or it and pour more or less according to the size of the pan) of batter. almond drops and ground almonds. the egg yolks. Leave to stand for at least 30 minutes. Last of all beat in the whipped whites of the eggs. the sugar. Mix up the milk. Cottage cheese makes a good garnish for these pancakes. Add the cream and milk gradually. as possible.ALMOND PANCAKES Mandelschmarren 4 SERVINGS 1 % cup of milk 6 eggs 2 tablespoons ground 14 tablespoons sugar 2 drops of almond essence almonds 1 14 tablespoons butter Separate the eggs and whip the whites. This mixture should have as until a Add thorough a beating as possible. then divide roughly into pieces and serve with a sprinkling of sugar. The batter should be spread as thinly and evenly Brown very lightly and turn. Get the fiying-pan very hot. Bake in a hot oven for 45 minutes. The pancakes should be fried very carefully in the butter. If a savoury garnish is desired use less sugar in the batter or leave out altogether. the butter.

Beat up the yolks. The ideal garnish is spring cheese (see EGG BATTER WITH CREAM Eierkuchen mit 4 Rahm SERVINGS 1 5 eggs ^3 1 ^2 tablespoons cup flour butter tablespoon sugar 1 V2 cups sour cream Separate the eggs. Bake in a moderate oven for 1 hour and dust with sugar into a batter. Fry carefully in butter as in the previous Palatschinken. [ 146 ] . pinch of salt Mix the cream. add salt and milk and flour. Stand for at least 30 minutes.EGG BATTER PANCAKE Palatschinken ANOTHER METHOD 4 SERVINGS 1 1 3 eggs 1 1/2 cups flour 1/^ teaspoon salt cups milk Separate the eggs. the yolks. hors d'oeuvres). in which the butter has been heated. beating until a smooth mixture is obtained. and beat smooth Work in the flour for another 10 minutes. the sugar and salt and beat again and pour the mixture into a baking dish. Beat the whites of the eggs and fold into the batter v/hen ready to start cooking. Now fold in the egg whites before serving.

Whip the egg whites and fold in. beat well. [ 147 ] . Pour the mixture in to a pan with very hot butter in it and fry for a few minutes on a medium heat. sugar and butter together. The flour and milk should be beaten in. flour.SCHMARREN MADE WITH BREAD Semmelschmarren 4 SERVINGS 1 6 slices of bread pinch of salt 4 tablespoons butter cup milk 2 eggs is trimmed of its crust and cut the milk and eggs. salt. When the mixture The bread. add salt and pour over the bread. till all is used. shaking brown is obtained. the pan. ready heated A The Schmarren can also ciimamon can be sprinkled also if be baked in an oven in a baking- with hot melted butter to receive the batter. desired. has browned on one side turn it over and cook for a few minutes on the other. which should be stale. till a nice golden Turn the pieces over and over. Then using 2 forks tear the pancake into rough pieces and continue to cook until a golden brown is obtained on all sides. Serve hot with little sugar sprinkled over. a little at a time. Allow to stand until the bread has well softened and cook in a hot pan with the butter. AUSTRIAN PANCAKE Schmarren 4 SERVINGS 14 cup of milk 1 cup of flour 3 tablespoons butter 4 eggs % cup sugar a pinch of salt Beat the egg yolks. rather roughly. Add milk and pieces. When lightly brown turn over and using two forks tear the pancake into fairly large-sized Separate the eggs. iVlix into small squares. dish.

CHESTNUT SOUFFLfi Kastanienkoch A SERVINGS 3 tablespoons vanilla sugar 6 eggs 3^ tablespoons butter 1 ^ cups chestnut puree Mix 3 tablespoons butter with 3 tablespoons vanilla sugar and beat well adding the beaten yolks of the eggs which have been separated. Add also the chestnut puree. Brush a souffle dish with the remaining butter. Bake for 45 minutes in hot Q^^^^^tMtUJUU^t^ik^ - [ 148 ]- . Serve immediately. oven. Whip the egg whites and fold into the mixture and pour into the dish.

and after all. Some of these sauces have particularly deUcate flavours. If you have neither. especially the famous sour cream ones. always.Sauces & Garnishes frighten many beginners at cookery. A burnt sauce is a spoiled sauce. These are on the whole simpler than most sauces. you must always keep a stock-pot going. depending for their success on their subtle flavourings. and plenty of patience. You must watch it hke a hawk. The Austrians borrowed them from all over the world. They seem more complicated and difficult than they are. you want to achieve the true Austrian flavour. Do not be afraid to experiment with the unusual ones. and pamper it like a baby. then always make your sauces in a bowl on top of a saucepan of boiling water. -[ 149 ] . But anyhow. the flavour is the big point of the sauce. but then you would lose the lovely rich flavour. Hot water could be substituted. You must Sauces have a really thick-bottomed saucepan or a double-boiler. the secret of a successful sauce is merely careful blending. once you have tried them. even if their names put you off! It won't take long to acquire a taste for them. that if typical touches. of course. adding their own So many Austrian sauces call for stock.

stirring all the while.ANCHOVY SAUCE Sardellensauce 6 TO 8 SERVINGS 1 8 anchovy 4 eggs fillets tablespoon butter salt 14 cup breadcrumbs oil 2 tablespoons pepper and 1 1 ^ cup vinegar 2 sprigs parsley Hard-boil the eggs. stir with a wooden spoon for 2 or 3 minutes. Add to them the breadcrumbs. Heat the milk and add it drop by drop to the flour. the anchovies. Blend everything well together and serve the sauce hot. Mix the oil and vinegar together in a bowl. SAUCE Bl^CHAMEL Bechamelsauce 4 TO 6 SERVINGS 2 tablespoons flour salt 2 ozs. butter 1 cupful milk and pepper Let the butter melt in a saucepan over a low flame. and the parsley finely chopped. salt. and to stir slowly until the sauce has thickened. tablespoon flour cup hot water Remove the yolks and sieve them. Mix them all well together and then add them to the sauce in the saucepan. Stir the flour into the butter. and when it is well blended and smooth. -[ 150 ]- . Add the flour. pepper. pour on slowly 1 cup of boiling water. Do not allow the flour to become brown. Pound up Melt the butter in a thick-bottomed saucepan. Add the sieved egg yolks and the pounded anchovies. stirring slowly all the time. Continue to cook and gently.

Add the flour and stir a littie with a wooden spoon until it browns. [ 151 ] . butter tablespoon chopped dill ^ tablespoons flour 1 cup meat stock Melt the butter over a low flame or in a double boiler. Salt and pepper to taste. DILL SAUCE Dillsauce 4 SERVINGS 1 1 1 oz. BUTTER SAUCE WITH CAPERS Buttersauce mit 4 Kapem SERVINGS 2 tablespoons vinegar 2 tablespoons capers a Uttie caper juice 4 ozs. Gradually add the stock and stir until the whole is a smooth. and serve hot or chiU and serve cold. creamy sauce. fairly thick. put them into a saucepan with the vinegar and simmer until the vinegar is reduced by half. and stir over a saucepan of boiling water until the sauce becomes frothy. If necessary. blend in the flour.BUTTER SAUCE Buttersauce 1 tablespoon butter stock pepper and salt 1/4 cups of white 2 tablespoons fine white flour Melt the butter in a saucepan. Then add the remaining butter in tiny pieces and the capers with a Uttle of their juice. Add the hot meat or chicken stock very gradually. Add 3 ozs. When the sauce has thickened add the dill and it is ready to serve. Before it boils. butter salt 1 and pepper shallot SHce the shallots thinly. stirring the while. remove from the heat and stir until quite smooth. butter.

Save this juice. as it chops finely and at the same time squeezes out the juice. Add some salt and a httle pepper. Add the stock and cream gradually and stir until the sauce is thick and creamy. A roUing cutter is good for this. Mix in the chopped herbs and juice. 2 tablespoons of chives can be used. Slowly stir in the cream. and then add the juice of the Pour the sauce into a jug and leave in a cold place to chill before serving. Keep beating the sauce slowly and it steadily for a lemon. Fischsauce mit 4 CREAMY Rahm 1 SERVINGS ^ cup fish stock Yz cup cream salt lemon and pepper 4 egg yolks Beat the egg yolks in a bowl. Salt and pepper to taste. If chervil and sorrel arc unobtainable. Melt the butter and stir in the flour until quite smooth. -[ 152 ]- . Beat a httle longer.FISH SAUCE. Chop very finely. The finished sauce should be a bright green. GREEN SAUCE Griine Sauce 2 tablespoons chervil 14 cup white stock 1^ cup butter 2 tablespoons parsley 2 tablespoons white flour 2 tablespoons sorrel 14 cup cream pepper and salt The herbs should be fresh and green. minute or two. Warm the fish stock and gently beat it into the egg yolks and cream.

gradually add the blending it well in and always stirring. in it. but do not let it boil. Put the butter flour. -[ 153 ] . It should be golden and thick.HOLLANDAISE SAUCE Hollandische Sauce 4 TO 6 SERVINGS 3 egg yolks salt 1 1/2 lb. Put in the grated horseradish and the vinegar. Cool before Warm serving. Stir weU until the sauce thickens. butter 1 dessertspoon vinegar lemon A sauce that can transform a simple dish of fish or vegetables. the butter in a double boiler. Lower the heat and simmer for a few minutes. Add the juice of a lemon. a Httle at a time. slowly add the sour milk. and your sauce is ready for use. or in a bowl which can be placed over a saucepan of boiling water. When it is melted. Cool. constantly stirring. Take another saucepan and put it on the stove. but not sizzling. but not boil. salt and egg yolks. When it is smooth. Stir well. Add the vinegar. HORSERADISH SAUCE Krensauce 2 tablespoons grated horseradish 1 tablespoon butter 1 3 teaspoons white wine vinegar V2 P"i^ sour milk or cream salt tablespoon flour Put the sour milk or cream in a saucepan to warm. Add salt. stirring all the time.

Now pour in the wine. stirring flour mixture. stirring all the time. Chop up mushroom caps and stems. and a few grains of grated nutmeg. of the stove to keep hot. Bring almost to the boil. Remove the saucepan from the fire. To be used hot. it smoothly as you pour. Very gradually. Add the sugar. [ 154 ] . and then add the sauce at the back ofthe stove. Scoop out all the flesh from the second lemon and add these juicy chunks to the sauce.LEMON SAUCE Zitronensauce 4 TO . Do not the flour get at all brown. and continue to stir until all is well blended and beginning to thicken. Heat nearly all the stock and pour it gradually into the Set the saucepan at the back In a small thick saucepan melt a httle butter. pour in the hot water. mushrooms 34 tablespoons butter V2 tablespoons flour 14 1 1 cup white wine lemon 2 cups stock Melt the butter in a big thick saucepan and blend in the flour smoothly. 6 SERVINGS 1 tablespoon butter 2 tablespoons flour 2 cups boiling water 1/2 2 lemons cup sugar a few grains of nutmeg Melt the butter and then slowly blend the flour into it. let MUSHROOM AND WINE SAUCE Sauce tnit Pilzen und Wein 4 SERVINGS white pepper salt 1 y^ lb. always stirring. always stirring. Add the remaining stock and the juice ofthe lemon. and add the juice from one of them. Grate the rinds of the 2 lemons into the sauce. Use either hot or cold. and gendy cook them in it with salt and pepper.

for three or four minutes. salt and pepper. and slowly stir the flour Heat the stock to just below boiling-point (in another into it. Mix well together and serve. and add salt and white pepper if necessary. Stone the oUves and chop them up. Cook slowly. and serve hot.OLIVE SAUCE Olivensauce 4 TO 6 SERVINGS 1 tablespoon flour 2 cups clear stock 8 green olives 1 tablespoon olive oil a few grains cayenne pepper salt and pepper fillets 4 anchovy Heat the ohve oil a thick large saucepan. Sprinkle with cayenne pepper. Taste. Add them to the sauce. Very slowly add the stock. Very good with hot or cold mutton and with plain fish dishes. stirring all the time. Especially suitable for fish. stirring all the time until the sauce is thick and creamy. -[ 155 ] . Chop the anchovies and add them too. Stir in the flour smoothly. saucepan) and then slowly add it to the flour and oil. PARSLEY SAUCE Petersiliensauce 4 SERVINGS 1 tablespoon butter 2 tablespoons flour 2 cups clear stock 1 tablespoon finely chopped parsley salt white pepper Melt the butter in a double boiler. Add the finely chopped parsley. Stir again.

Remove the saucepan from the fire and squeeze the juice from the lemon into the sauce. the bay leaf. Now pour in the rest of the meat stock and the wine and simmer for another 30 minutes. Melt the butter in a mediumsized saucepan with a thick base. Peel and chop the onion and add it to the stock. salt tarragon and pepper Scoop out the marrow from the marrow bones and put them in half the meat stock in a thick saucepan on a low heat. RICH GRAVY SAUCE Bratemauce 4 1 TO 6 SERVINGS 4 marrow bones 1 bay leaf 1 cup raw meat pieces Yi cup 1 chopped ham clove % onion 2 cups meat stock cup red wine or sherry basil. Slowly stir in the hot stock. wine. stirring each in carefully as you add it. Take off" the stove and throw in a few eggshells with a little egg white still sticking to them. Reheat but do not boil and serve at once.RED WINE SAUCE Weinsauce 4 TO 6 SERVINGS salt ^ cup red wine 1 lemon teaspoon brown sugar black pepper 1 2 tablespoons butter 2 tablespoons flour 1 cup meat stock Put the stock in a saucepan to heat. Cover the saucepan and simmer for 30 minutes. When it is all smoothly blended. and suitable for dishes that are finished off" under the grill or in the oven. pepper and 1 teaspoon salt. clove. Blend the flour carefully into the butter. black pepper and a small amount of salt. Leave for 10 minutes. [ 156 ] . Excellent with fish or game. Put in pinches of basil and tarragon. then strain. add one by one the brown sugar.

Remove the saucepan from the heat and cool a httle. in SOUR CREAM SAUCE Saure Rahmsauce 4 TO 6 SERVINGS 2 cups sour cream 2 tablespoons butter 2 tablespoons flour 1 few grains nutmeg salt white pepper lemon use a double boiler for this sauce. then. Melt the butter in the top part. Use hot or cold. from the fire and sowly stir in the sour cream. [ 157 ]- . Remove hot. If hot. Then melt 1 1 teaspoon hot butter in a small saucepan. which should be quite it is smooth. But please do not let it boil or it will spoil. Blend in the flour until Pour on gradually the stock. Cook.SORREL SAUCE Sauerampfersauce 6 1 1/2 SERVINGS salt tablespoons butter and pepper % cup sour cream big handful fresh sorrel leaves 2 tablespoons flour 21/2 cups clear stock Use hot water for washmg then put them through the leaves. Add the sorrel leaves. Season witli salt and pepper. tablespoon butter in a big saucepan. Use this sauce hot or cold. It is wiser to Slowly add the lemon juice. over slowly-boiling water. stirring for a minute or two. Dry them them very finely. add the sour cream. pepper and grains of nutmeg. well in a cloth. stirring all the time. salt. replace the saucepan on the stove and reheat. httle by Httle. Cook them for 5 minutes a mincer and chop Cut off the stalks of the small leaves. Gently blend in the flour.

Press through a sieve and return to the saucepan.TARTAR SAUCE Sauce Tartare 6 SERVINGS 4 chopped juniper berries 1 1 1 1 small onion teaspoon chopped chervil 1 1 1 teaspoon chopped tarragon teaspoon wine vinegar teaspoon chopped parsley egg yolk cup oUve oil 1 teaspoon French mustard pinch salt and black pepper 1 teaspoon chopped capers Put the salt. add the very finely chopped onion with the vinegar. thyme. bay leaf. tarragon. Add the butter and paprika. capers and juniper. and then mix in the chopped chervil. stir together over a low heat and serve hot. You can transform cold meat or fried fish dishes with this sauce! TOMATO SAUCE. pepper. heifie 6 SERVINGS sprig of 1/2 8 tomatoes 1 onion /4 carrot thyme bay leaf sprig of parsley 1 clove of garlic 1 dessertspoon butter wineglass white wine and pepper pinch of paprika salt Peel the tomatoes and cut them into quarters. I [ 158 ]- . mustard and egg yolk in a shallow bowl or soup plate and mix well. parsley. Cook gently for about 30 minutes. parsley. drop by drop. HOT Paradiesdpfehauce. Shce the onion and carrot and put them in a saucepan with the garhc. Add the olive oil. pepper and a glass of wine. foUowing the instructions for mayonnaise. When all the oil has been incorporated. tomatoes. salt.

Then stir in the flour. Beat the egg Be sure that nothing is too hot and keep the water gradually. when the butter has melted. Blend well. hot or cold. Increase the heat and bring the sauce ahnost to boiling-point. the toasted boiler.VIENNESE MUSTARD SAUCE Wiener Senfsauce 4 TO 6 SERVINGS 1 1 4 tablespoons butter salt and pepper 6 egg yolks 1 cup white stock lemon % tablespoons French mustard Use a double boiler. breadcrumbs. stirring Sprinkle all the time. [ 159 ] . Add the wine and vinegar. in the boiler only slowly boihng. Add stirring until the sauce thickens. WATERCRESS SAUCE Brunnenkressensauce 4 TO 6 SERVINGS salt big 1 1 bunch of watercress cup stock cup white wine 6 tablespoons butter 3 tablespoons toasted breadcrumbs 3 tablespoons vinegar Place the butter in a small but heavy saucepan or in a double Sprinkle in. the stock slowly. Remove from the fire and squeeze in the Serve juice of the lemon. stirring all the time. Melt the butter in the top of it and stir yolks and stir them in very in the French mustard. and keep with salt and pepper. Add the finely chopped watercress and remove at once from the stove. one drop at a time and always stirring. Cook them on a low heat in the butter until they are golden-brown. crumb. Heat the stock and then add it gradually to the butter. Serve hot or cold. Season with salt. stirring as you pour it. and flour mixture.

The secret is to add the ohve oil very. Do not allow the flour to brown. Now add 1 small table- spoon wine vinegar. stirring all the time. If the sauce should go wrong and the egg yolks and ohve oil separate. you can save your mayonnaise by taking a third egg yolk. Then add the rest of the stock and sinmier for a few minutes. until all the oil has been incorporated in the sauce. stir in 1 dessertspoonful cream. MAYONNAISE SAUCE Mayonnaise 4 TO 6 SERVINGS 1 2 egg yolks y2 pint ohve oil tablespoon wine vinegar salt and pepper Many people are wary of making their own mayonnaise but it is so much more dehghtful than the bought kind that it is well worth making. Keep stirring all the time. and adding the spoilt mayonnaise to it slowly. and a drop of vinegar. and pepper. or lemon juice. butter 1 cup of hot stock clear oz. instead of uniting to form a thick shiny creamy sauce. Add a pinch of salt and pepper. Put the yolks in a soup plate. Stir with a fork. stirring with for 2 or 3 minutes. You may get better results by using an egg-beater instead of a fork for mixing. making sure to keep stirring. Serve hot. placing it in another soup plate. beat salt Season with it. and add the sauce to it a httle at a time. Add a httle hot clear stock and stir well.WHITE SAUCE Weifie Sauce 4 TO 6 SERVINGS 1 2 07S. if preferred. Increase the flow of the ohve oil to a trickle and gradually more quickly. flour salt 1 egg yolk drop of vinegar and pepper the butter in a saucepan on a low flame. If you want a thinner sauce. Put the egg yolk a Warm wooden spoon in a warm basin. adding the ohve oil drop by drop. very slowly to begin with. [ 160 ] .

stirring throughout. Wash ^ cold fish dishes. stirring all the time. until all the oUve oil has been incorporated. drop by drop. season with a pinch pint oUve of salt and pepper.GREEN MAYONNAISE Griine Mayonnaise 4 TO 6 SERVINGS 1 14 lb. finely. Add 1 tablespoon wine vinegar (lemon juice is a very good alternative) and the chopped chives. Add oil. -[ 161 ]- . spinach teaspoon chopped chervil 2 egg yolks 14 pint olive oil 1 1 teaspoon chopped chives 1 tablespoon wine vinegar teaspoon chopped tarragon salt and pepper Dry it in a clean tea-towel and chop it up very Put 2 egg yolks in a soup plate. and stir with a fork. tarragon and spinach and mix into the sauce. This mayonnaise is very pretty and is an attractive addition to the spinach. Gradually increase the rate at which the ohve oil is added to a steady trickle.

Remove them with the same spoon. is out of them. Plunge the tarragon. Then add the olive oil. bumet. and add to them 1 raw egg yolk and 1 tablespoon French mustard. stir 1 tablespoon tarragon vinegar into the sauce. It now ready to [ 162 ]- . Fish them out with a perforated spoon and put them in cold water for 1 minute. as for mayonnaise. and wrap them in a towel so that most of the moisture serve. chervil. stirring. drop by drop.' MUSTARD MAYONNAISE Sen/mayonnaise 4 SERVINGS 1 y2 cup olive oil 4 hard-boiled eggs 1 tablespoon French mustard sprig each of tarragon. When all the oil has been added. parsley. parsley and chervil into boiUng salted water and boil for 1 minute. 1 tablespoon tarragon vinegar egg yolk bumet Cream the yolks of 4 hard-boiled eggs. Chop them up as finely as possible. is and mix them into your mayonnaise.

Boil for 5 minutes. with the grated horseradish. fillets and add them to the butter. crispbread or pastry. and whisk them all fiercely together. ANCHOVY BUTTER Sardellenbutter 4 TO 6 SERVINGS pinch of cayenne pepper % lb. salt. Pound up the anchovy the cayenne pepper. Remove from the stove. In a bowl. butter. Pour into a jug. It is also very good on toast.HORSERADISH RELISH Essigkren 6 TO 8 SERVINGS 2 tablespoons chives 1 teaspoon paprika 4 tablespoons clear stock salt ^ cup grated horseradish 1 cup cream 2 tablespoons melted butter 2 tablespoons vinegar white pepper Put the stock in a saucepan on the stove and bring it just to the Chop the chives up finely and add them. Add Mix well with a wooden Put into an earthenware pot and or garnish. Set to chill. butter 6 anchovy fillets Cream the spoon. When it is cold your relish is ready. stirring gently. An interesting hors d'oeuvre spread on thin melba toast. chill. Add this mixture to the horseradish and stock. vinegar. and paprika. to the stock. Beat vigorously. Then slowly add the cream. Serve as a sauce [ 163 ]- . boil. put the oUve oil. etc. pepper.

[ 164 ]- . Chill and serve. butter Put the butter in a saucepan and cook until it becomes a rather dark brown (not black. pounding all savagely together. Now pour it over whatever it is to accompany. Put the vinegar in the hot pan and boil it until it is reduced by half and pour it over the butter. CRAYFISH BUTTER Krebsbutter 6 SERVINGS dash of cayenne pepper 12 crayfish 2 cups butter If you would rather.BLACK BUTTER Schwarze Butter 6 SERVINGS 2 1^ tablespoons vinegar 1/4 lb. Soften the buner by leaving it in a warm place or over boihng water. actually). and mix it well into the crayfish. Put in an earthenware pot. shell them and pound them up. and then plunge them in boihng salted water and cook for 10 minutes. wash the crayfish in several waters. Remove them from the water. Otherwise. use 2 tins of crayfish instead.

The is [ 165 ] . don't forget the sweet pancakes under the pancake section. like the deUcious versions of bread-and-butter pudding. which the Viennese particularly like and use with such imagination. the apple. are brilliant ways of using up left- over scraps. You'll find exciting new ideas for using our old standby.Puddings & Desserts How No the Austrians love sweets! Austrian meal fruit dish. So if And very sweet sweets! complete without a pudding or sweet you want a true Austrian pudding don't is Puddings range from frothy whips that melt in your mouth and are perfect to finish off a heavy meal. to very substantial ones that would make a very hght meal amply satisfying. and all so deHcious that would take years for you to try all of them. course it only trouble about the Austrian ideas for the pudding that there are so many of them. stint the sugar. and the famous Strudel Some of these puddings are in the Cakes and Pastries section. Besides the recipes given in this section. frankly extravagant. but others.

arranged criss-cross.0 minutes.-:. mn of the pudding a """' "'= egg-and-miik mixture is set a^d the 'L^'^' top oV^r yX tl l^r' t "add tt IT • reS delicious golden-brown." SVurr^ts sSta^^ In the tL't Se eTg° '"' ''?' ^" *=" '°2«he?.^cr''Sef:rer. and serve. „ .^^ • • with a few strawberries. Remt 'puddSg ""' '""'' '^^ ^8S ^"'^^ over it.v^rrhn^^^^^ sticks them with frr .M 2 cups milk A cinnamon 4 egg yolks 'ShT. and ftr.h.MELONS WITH CREAM AND STRAWBERRIES Gefiilhe Melonen mit 4 Rahm und Erdbeeren SERVINGS 1/ ^ •„ A cup vaniUa sugar or i/^ more cup thick cream Cut the melons in two and scoop out the seed<. ii the remaining melon in smaU neat pieces t^Snec^eno^^""' """^ "'''*'• F^^'-^^j taiung care not to damaee the rinH Put *-i.f. — [ 166 ]- . r-^r-. ^ °^ ^^^^ TYROLEAN BREAD-AND-BUTTER PUDDING Tiroler Scheiterhaufer 4 TO 6 SERVINGS tablespoon currants tablespoon sultanas ^ teaspoons ground i 1 6 1 slices white bread aWespoon butter tablespoons sugar 4 . if Jou were by nl a fir' th^n a layer of sUced apples' SprinSe I '" 1^- oT-£-t»^:--£eai meantr.

Beat the eggs well and add them too. unsweetened ^ pint whipping cream a few grains of salt chocolate 8 eggs 6 ozs. but stir it frequently as it cools. Put the whole mixture into a well-buttered pudding mould and steam it for 45 minutes over boiling water. or a mixture any stale of all or any of them. Then tap the sides of the mould. melted and thick. of the sugar. set the raisins to soak in water. either white. melted. or brown or rye. Let it cool. vanilla sugar Put the chocolate in ^2 water in a saucepan on the stove. and the well-beaten yolks of the eggs. Chop the almonds finely and add them to the breadcrumbs. and raisins. Whip up the cream. NIGGER 4 IN HIS 6 SHIRT Mohr im Hemd TO SERVINGS 5 ozs. Pour the cream in heaps over all the piiit is Keep stirring it. mix the apple sauce with the breadcrumbs. until it pudding. and turn out the pudding on to a serving dish. When it is quite cool. Pour this mixture into a buttered oven dish and bake in a moderate oven for 35 minutes. Beat up the whites of the eggs until they are stiff. and serve. adding 1 oz. hour drain them. Add a very few grains of salt.VIENNESE BEGGARMAN'S PUDDING Bettelmann 4 SERVINGS 3 tablespoons seedless raisins (or seeded) 2 tablespoons 2 eggs % cup 1 stale bread- crumbs 2 cups apple sauce 14 almonds After hours before the meal. Let it cool. sugar as it begins to thicken. Make the breadcrumbs by grating 1 left-over bread. then fold them into the chocolate mixture. or until it is golden-brown on top. all the butter. In a bowl. -[ 167 ]- . stir in 5 ozs.

TO 6 SERVINGS 2 white bread rolls 4 eggs i cup milk strawberry jam vaniUa sugar (page 176) 2 ozs. together' ^"^^rf L. and then sprinkle it with oz sugar Cream the butter in a bowl. Beat ud "^'^ ^'' ^^^' ^^^" ^gh^y f°^d them i^ '^' ^""^^^^ ^°d ^"g^ed pudding for half an hour. then pour the )am over the top and around the sides of the pudding m^d -[ 168 ]- . add the other 3 ozs suear" and the egg yolks. well-beaten up first. preferably one with a hoUow middle.HOT CHOCOLATE PUDDING Heifier Schokoladenpudding 4 31/2 ozs. fill the hollow with the hot jam. stirring them the moistL oui Add them to the well ot them. If you are not using a pudding mould with a hollow centre.Th a Tl^'''^ "^'^ ^V^'' in. Mix all thoroughly H '^' °^ ^"^ '^^'''^ ^fT'Tn A' '""' ^''"^mixture. Butter a pudding mould. grated chocolate (semi-sweet) 2 tablespoons butter Put the rolls to soak in the milk. Heat about six tablespoons of strawberry jam and when the pudding is ready and turned out of its on to a servmg dish.

Allow this mixture to cool. POLISH APPLES Apfel auf polnische Art 4 SERVINGS raisins % cup sugar 2 cups browned boiled chopped breadcrumbs 4 cups apple sauce pinch of cinnamon 2 tablespoons butter 1 chestnuts teaspoon grated lemon rind Place the sugar. fold in the sugar with the vanilla essence and spread over the top of the pudding. Put the butter. cinnamon and grated rind of lemon in a pan and cook until browned. orange juice together. but care must be taken that it is not allowed to coagulate. [ 169 ] '- . then a layer of apple sauce and raisins and then a layer of chestnuts. butter. Then strain. Repeat layers of rice. bottom of a baking-dish which has been buttered. until the dish is full. Over it put a layer of jam and then apple sauce. it is ^ rum strawberry jam apple sauce 1 tablespoon lemon juice 1 tablespoon orange juice tender. breadcrumbs. jam and apple sauce. The last layer should be of breadcrumbs in order to obtain best results. Put into a buttered baking-dish a layer of the breadcrumb mixture. Bake in a hot oven for fifteen minutes and serve Add this Then stir in hot. Repeat these layers till all the ingredients are used up. mix well and set aside to the rum. Mix apple sauce and raisins. Bake in a hot oven for 30 minutes. Beat the egg whites. heavy pan and cook and lemon juice in a mixture to the rice. Put a layer of this mixture on the cool.RADETZKY RICE Radetzky-Reis 4 SERVINGS 4 teaspoons cup sugar 2 tablespoons butter 1 1/^ cups rice 3 egg whites 2 tablespoons sugar drop of vanilla essence 4 cups milk Boil the rice in milk until sugar.

ALMOND PUDDING Mandelkoch 4 SERVINGS 14 cup sugar i/^ cup semolina Yj A cup ground Hr f ? . Stand this aside to cool.d^ ?^" a thick creani Mix ^^P '^^:^^:^. ^^^ '^^ -^^. drop of almond ^^^^°^^ . ahnond essence. Jk'?^ ^^'u' the bakmg-dish. butter and su7a? th.separ"e1y3. into ^"^ ^^^ '' '''' ^^ ''' ^^^^^ ^^ ^^ ^'^d^'^ i^st ^oTd '^''?'' "^^^"^ ^ " ^""^""^^ cooking-dish in a hot before pouring "' ^^^PP"^ "^^ . Beat intoTl^ cream the ahnonds. a cup boiling water tablespoon butter 5 eggs ^ apricot jam iC fT Ser^'e the the semolina and milk in a double boiler and cook until IS obtained. Bake for about 45 minutes -[ 170 ]- . EMPEROR'S PUDDING Kaiser Koch SERVINGS 14 V^ cup washed rice yzcupnulk 1 tablespoon butter a drop of ahnond cup ground ahnonds y^ 4 eggs cup sugar essence The rice is first cooked in the milk until a thick mixture is obtained The butter is now stirred in and the mixture set aside to cool The eggs are now separated and the yolks beaten up with the sugar e^tc^ared' ovfn^'Tr^" ^nr. — 4 C thSe "- ^^ apricoT -L^ts pudding hot with the thinned apricot jam.

The poured over it. Beat together the egg further.RED WINE PUDDING Burgunder Koch 4 SERVINGS Vi cup sugar 1 clove 3 egg yolks 1 cup red wine apricot iam 1 tablespoon butter grated lemon peel seedless raisins slices of bread chopped blanched almonds chopped candied peel Remove the crusts from the bread and bake for a short time in the Put jam between the sUces of bread and place in the bottom oven. Bake in a hot oven for 30 minutes. The mixture is in a hot oven for 45 minutes. yolks and the sugar thoroughly. peel. lemon together. Add the butter and beat Brush some butter around a ring mould and then dust with flour. laid in the bottom of the mould. whipped whites Just before pouring the mixture into this add the fruit is first stoned and peeled. FRUIT PUDDING Koch mit 4 Friichten SERVINGS 4 eggs 34 cup sugar 14 cup flour ^ cup butter fresh plums or apples Separate the yolks and whites of the eggs. Mix the clove. Sprinkle over these candied peel. and of a baking-dish. This pudding may be served Bake cold. raisins. this Set aside to cool. then sliced and of the eggs. Add the beaten yolks of the eggs to mixture and pour over the contents of the baking-dish. -[ 171 ]- . wine and sugar and cook almonds.

The cream '°^ ^^' '°^^ ''' '^^ i.Get a bowl ice-cold. then beat a whisk or rotary egg-beater. Beat up the egg-whit^ until they are stiff.> Then add the milk and beat into a smooth batter iS^^ltth/lad in a deep pan and when it is really hot pour in the battS frorn '' it '' ' ^^"P^^^^ on some paper.^he refrigerator^ ^ many Ty?. Mash them with S [ 172 J _____ .i^^' Ja^ ^^P ^'^^ ^°"''. as soon as the cream LgfnsostlfSi Ths whipped cream is used for numerous puddif on t^ of coffee and chocolate. then mix them into the strawberries blend n^ all weU together. or ^ fruit. Pile the mixture into a large oven-S oven-dish ^ and bake slowly for half an hour.' other STRAWBERRY WHIP Geschdumtes Erdbeerkoch 4 1 SERVINGS 4 whites of eggs cup strawberries 2 tablespoons sugar the strawberries up thoroughly with the sugar. and in ^^^ whl^wr'.VIENNESE PANCAKE Fridatten 4 SERVINGS 3 eggs salt cup flour V2 cup milk 34 lard l^^ Zr"^ with a stramer and dram Mix the eggs in an earthenware bowl and add the flour bit bv h. golde'bt^n^Temr Place on a hot dish VIENNESE WHIPPED CREAM Wiener Schlagobers 4 1 SERVINGS 2 tablespoons vanilla sugar pint whipped cream w!fflv' k''''^/^' ^ a ^^* a whisk or rotary egg-beater and add the sugar gradually.

When the coflfee and gelatine mixture is just beginning to set.COFFEE CREAM JELLY Kqffeecreme. the crushed chocolate.Gelee 4 SERVINGS 2 tablespoons vanilla sugar 4 tablespoons plain sugar 4 teaspoons instant coffee 4 tablespoons water 2 cups thick cream 1 tablespoon gelatine Pour half a cup of boiUng water over the instant coffee in a bowl. stirring as you do so. Pour the mixture into a cold wet jelly mould and put in a refrigerator until it is frozen. [ 173 ]- . Wet a jelly mould and coarse white sugar or coloured coffee-sugar crystals. begins to thicken. Add the plain sugar and stir again. Mix the coffee and gelatine mixtures togethet thoroughly and put in a cold place. whip it up well with a whisk or rotary beater imtil it is frothy. Pour of water which is just off the boil on to the gelatine in a cup another bowl. Whip When it the sour cream with an egg-whisk or rotary beater. half stirring all the time. SOUR CREAM MOULD Gefrorener sauer 4 1 Rohm SERVINGS 2 tablespoons milk chocolate ^A cup vanilla sugar 1 cup sour cream macaroons 2 tablespoons crushed tablespoon rum Break up the chocolate into tiny pieces with a rolling pin. Whip the cream and when it begins to thicken add the vanilla sugar to it. Pour with the pudding mixture into it and leave in a very cold place for 3 or 4 hours. Then sprinkle it stir it into the whipped cream. add sugar and rum. and mix all well together. crushed macaroons.

Drain on a piece of crumoled Toss quickly in a plateful of caste^r sugar ^^en^ ' [ 174 ]— .? water ^'''*' ---'i^™ »^^ t^brtrtu'aurf^r''f "• [""'>'• S^P^"«=ly beat up the f . Slowly stir in the wine ' V"^°°'^^'""• ^^^^ "^.i° ^h' bilbem^ Te the buCr -^^^ '^ P^. Stir = wea Pu the bow in a 'm'" f bowl 11"cold place to get thoroughly chilled Then h^. 'S°° tablespoons maraschino liqueur cup vanilla sugar Separate the egg yolks from the whites. Wet the gelaune wdr'w«"Jr^*°"'"«"j. ant2 liX ^ sMff/nH .^ ™"' 'h^ 8='^"°' i^ dissolved.) 1/2 sugar 2 tablespoons butter lb. ^l egg whites until '"'° "^- and then add a /fr th'" '^^"". mix in the salt.^^°P ^P«°^"l^ of the batter in it and fry n It andV^ u ^T"^ crisp brown paper thickly coated with the sugar.^^' ^ i^"' """Id "th BILBERRY FRITTERS Heidelbeertascherln 4 TO 6 SERVINGS 1 ^"P ^°^^ cup white wine pincnofsalt J 1 lb. on both sides.VIENNESE LEMON FOAM Wiener Luft 4 1 SERVINGS 2 eggs water as necessary ^2 dessertspoon gelatine i 2. When it hs coot? '^aT'' '""> ''°"' °^'Sg and sugar. bilberries (or raspberries. t It Into the yolks slowlv L in well. caster Put the flour in a bowl. etc.^^^ *= iemon irce with cold water.

and various sorts of raw or cooked fruits added to the pudding itself. and serve. When it is set. Chop up the candied cherries and add them to the it is stiff. For festive occasions try brandied cherries! [ 175 ] . About 12 be long enough. stirring occasionally. but the cherries are particularly dehcious. Add Cook until the rice 1 tablespoon sugar and a tiny pinch of salt. Stir this cream-and-sugar mixture into the rice. JeUies or other sorts of fruits could be used instead of the oranges. Peel and shce the oranges and surround the pudding them. is or 13 minutes should tender but not mushy. Whip up the cream until just slowly add to it the rest of the sugar. Remove from the fire and cool. mixing them well in. and pour the mixture into it.COLD RICE BOMBE Kalter Rets 4 1 1 TO 6 SERVINGS 1 1/2 cup rice tablespoons vanilla sugar vanilla pod 1 pint milk y2 pint whipping 2 oranges 1 tablespoon candied cherries tiny pinch salt cream 1/2 oz. Set it in a cold place. preferably a refrigerator. instead of the cherries. Wet very a pudding mould. turn it out on with a dish. then rice. Dissolve the gelatine in a httle water. gelatine Put the milk in a saucepan with the rice and vanilla pod.

mixing it well together with wha" IS akeady there. If you are using very httle of thfs^sug^ a ne' vaniUa pod every 2 or 3 months ' is enough much more something every Austrian household has on hand. add a bit more. Once a month take out the vanilla piec^^d nu in new ones.VANILLA SUGAR Vanillezucker 3 lbs. You cut the vai^lla and mix it with the sugar and put it in ^1^^ The sugar won't be properly flavoured for 3 dayf When '^u use sonie sugar. and it pod into small pieces ^ -[ 176 ]- . sugar 1 vanilla pod This IS is flavoursome than vaniUa extraa.

Our seeming indifference to the freshness of our breads shocks a true lover of Viennese baking. not crumbly. Make certain can be obtained from a baker or flour merchant. Yeast is a Uving thing. [ 177 ]- . but not hot. and like living things should only have a gentle heat to make Great heat will kill it. although in England there seems to be a great reluctance to use yeast in home that easy to get and very easy to use. freslmess. all it other grow.Bread & Rolls famous for its The bread and its of Vienna is lightness. It fresh. unlike our rather limited creations. All utensils and ingredients used in baking with yeast should baking. it should be of the consistency of putty. if fresh. Rolls over two or three hours old are considered stale. is it is It be warm. but. variety of seasonings. It is compressed. These dehghtful recipes are easy to make at home.

brown flour peeled and cut up 31/2 cups potato water 2 tablespoons yeast ^^ ^ 5 cups white flour 1 y^ tablespoons salt 1 oz. can be white or brown. Add the remainder of the potato water and mix well. Grease a bowl and put m the dough. which is for general use. Stir until the yeast is dissolved.ORDINARY BREAD Hausbrot 4 TO 6 LOAVES 7 cups 5 large potatoes. Mix all the dry ingredients in a bowl (flours. Brush the tops with water or milk. Put the potatoes through a masher which really sieves them. depending on the size of the loaves. [ 178 ]- . take 2 tablespoons and blend with the yeast. Make a hole in the centre and add the liquid yeast. Turn out on to a floured board and knead well until the dough is quite smooth. it is at least twice the size. or preferred. leaving them light and separated. and leave to rise for another 30 minutes. tablespoon caraway or coriander This bread. Put into bread tins. The potatoes are added to help to keep it fresh for several days. a mixture of the two flours. When the water is cooled to blood heat. in the bowl. salt and flavouring). Drain and pour the water into a bowl There should be about 3 to 4 cupfuls. As in all other bread recipes half the quantities may be used if a smaller amount is It required. Flatten and shape into loaves. Knead with the hand. half filUng them. Bake in a moderate oven for 1 hour or more. potatoes. Cover with a warm cloth and let rise until Cook the potatoes.

Knead for a few minutes. raisins (which have been and well drained). then turn out on to floured board and knead until smooth. butter into it. Shape into loaves and put into pans. Allow to rise until the size is doubled. yeast the yeast in stand for 10 minutes. lower the heat and finish the at a moderate heat for 50 to 55 minutes. heat in. •[ 179 ]- . baking After ten minutes of hot baking. Allow to rise for 30 minutes. Always cover with a light cloth to keep the Put flour (sieved) in bowl.POTATO BREAD Erddpfelbrot 2 TO 3 LOAVES 1 1 6 cups flour 14 cup butter 14 cup cup cream V2 cups cooked potato lukewarm 1 water ^ cup raisins egg ^ cup butter 1 oz. the cream and lastly the liquid yeast. Add the plunged into hot water Dissolve 2 tablespoons lukewarm water and let Shred the sieved potatoes.

PLAITED BREAD Striezel 1 TO 2 LOAVES DEPENDING ON SIZE REQUIRED 1 1 1 5 cups flour 5 tablespoons sugar 34 teaspoonful salt 1/2 cup milk egg extra egg yolk cup butter 2 ozs. mixed with milk. beaten together. then reduce the temperature to bake for about 40 minutes to an hour. dissolved. Press these plaits into an oval shape and leave to rise to double their size. m Brush the tops of these Striezel with the white of egg. Add the butter and remainder of the flour alternately until the mixture has become a fairly stiff" dough Turm on to a floured board and knead well. Dissolve the yeast in milk to nearly boiling-point and then allowed Melt the butter and cool which has been brought to cool to blood-heat. Stir until these are to stand for 5 minutes. yeast to blood heat. Add the sugar and salt. Divide into 2 parts. parts into a plait. Brush the largest plait with milk and place the next plait on top. Make this Divide the second half into 3 parts. Brush this with milk and place the twist on top. Add about a cupful of flour and beat until It IS a batter. Knead together 2 of these parts. moderate and -[ 180 . Divide one half into 4 parts. For 10 minutes bake in a hot oven. having divided It 2 pieces. add the egg and egg yolk. Make these 3 into a plait. Roll the remaining piece into a twist. Allow Now and not tough. left from the yolk used in the recipe. Place The dough should be elastic in a warm place in a greased bowl and allow to rise for 30 minutes. and divide this into 3 parts.

Mould the loaf into an oval shape. [ 181 ] . Shape the dough into a long triangle. yeast % cup melted butter 1 teaspoon aniseed. and add to the flour. Have the oven hot and bake for 10 minutes. Allow the milk to cool from near boiling-point to blood-heat. Beat all well. Add the sugar and salt. until the dough is smooth and ready for kneading. Brush the top with milk and white of egg beaten together. about 6 inches wide one end and 2 inches the other. Cover with a Ught cloth and let stand in a warm place for 30 minutes. The flavouring can go in any time after the Hquid has been added. Leave it to rise on a greased tin until the size is doubled. and fold over the tail end.MILKBREAD Milchbrot 2 TO 3 LOAVES ^ 1 6 cups flour cup sugar 14 cups milk 1 oz. also warm. Make a well in the sieved flour and add the yeast mixture. caraway or fennel if liked ^ teaspoon salt Dissolve the yeast in 2 tablespoons lukewarm milk. Grease a warmed bowl and place the dough in it. length about 2 feet. down the middle. and let stand for 5 minutes. Turn out on to and knead very well unul the dough is perfectly smooth and elastic. Lower to moderate and continue baking a floured board for 45 minutes. Roll the bread up from the wide end. alternately with the melted butter. Stir well.

but do not aUow the dough to become tough. Warm and stir all the time until they are well blended. or until Dissolve the this To twice the it is size. This can be iced or caster sugar 182 may be ] dusted on top. and sugar in the hot water and leave to cool add the yeast dissolved in the tepid water. brush with melted butter and allow to cool.CHEESE BREAD Kdsebrot 1 GOOD-SIZED LOAF 1 2 cups flour 74 teaspoon salt 1 tablespoon sugar Vi 1 tablespoon tepid water egg cup grated cheese y^ oz. the dry ingredients together in a bowl. Cover with a clean cloth and allow to rise for about 1 hour. Now into this. Shape into a loaf and place in a greased tin. Add a httle flour and stir. except the baking Put the milk. Have a moderate oven and bake for 45 minutes. Pour this into the flour mixture. This bread is not kneaded. Add the remaining flour as required. HONEY BREAD Honigbrot 1 GOOD-SIZED LOAF y^ 1 1 2 cups flour teaspoon baking soda 1 teaspoon cinnamon 34 teaspoon salt 1 cup sugar tablespoon butter cup milk cup honey y^ When baking this bread remember that it is easily burned. [ . Turn on to a floured board and knead. butter and honey into a pan. Mix all powder. Stir in the beaten egg and the grated cheese. Put in to a floured bread tin and bake in a moderate oven for 1 hour. yeast 3 tablespoons hot water salt. Stir well. stir the baking soda. When cooked. so watch it carefully.

Mix the flour and salt in a bowl. to rise until double the size. Rub in the beef suet. Bake in a hot oven for 15 minutes. Then reduce to moderate and bake for another 40 to 50 minutes. Remember this dough must not be too Replace in the bowl and cover with a warm cloth.BROWN BREAD Hausbrot 1 GOOD-SIZED LOAF 2 cups water 1 tablespoon beef suet or lard 2 cups wholemeal flour 14 teaspoon salt 1 teaspoon sugar ^ oz. Mow and hoUow-sounding. yeast A simple recipe for ordinary brown bread. turn one out and tap the bottom. Only half fill them. The loaves should be brown on top. Put into tins which have been greased and dusted with wholemeal flour. Cover with a sprinkling of flour from the sides and let stand five minutes. Add more of the warm water until a nice soft dough is obtained. Make a well in the centre of the flour and add the yeast. Knead again and shape. to make the dough a Httle richer and also to help to keep it moist. Warm the water to blood-heat. brown bread is inclined to be dry. Allow to rise for another 20 minutes. Without this. Add half the water. Turn on to a floured board and knead thoroughly. Beef suet is frequently used for this type of bread. which should be firm firm. Cream the yeast and sugar. [ 183 ] . To test. Stand in a warm place.

which has been boiled and cooled to blood-heat. Add the milk. Melt the fat and work in alternately with the flour. Shce as thin as you wish. and salt. Put back in warmed bowl. together alternately with the flour to the yeast mixture Mix well with the hand and knead for a short time. Place them on a greased baking-tin Leave to rise again. Untranslatable 1/2 3 cups flour teaspoon salt 1/2 cup miLk 4 tablespoons melted butter 4 tablespoons sugar ^ teaspoon powdered nutmeg 2 eggs Blend the yeast with the sugar. Boil the milk and reduce to blood-heat. almost toastlike. SALT ROLLS Salzstangerln ABOUT 3 cups flour 1 teaspoon sugar V2 teaspoon salt caraway seeds 1 cup milk 24 1 tablespoon beef suet or lard oz.ZWIEBACK Long thin rolls. bake in a hot oven for about 25 minutes. If necessary turn the shces to ensure Add Beat the butter and eggs Now even browning. Leave in a warm place until the dough has doubled in size. The thimier they are the crisper. Place in a bowl and cover with a cloth. Dissolve the yeast in this the sugar and salt. Stir and let stand for 5 minutes. Mix well. and let stand tor 5 mmutes. smooth and Knead wcU until elastic. Sieve the flour with the nutmeg. for about 10 minutes. Knead for a few minutes in the bowl and then turn on to a floured board. Bake in a slow oven until both sides are a mce brown. yeast 1 water A Add savoury roll to serve with dinner or savoury snacks. Allow to cool. cover with warm [ — 184 ] . about 3 inches thick. Divide in pieces and mould into long rolls.

Brush with a httle of the egg which you have saved. Sprinkle well with poppy seeds. Bake in a moderate oven for about 30 minutes. Dissolve the yeast the sugar and salt and let it stand for 5 minutes. Melt the butter and let it cool to the same heat as the milk. Bake in a hot oven for about 20 minutes. flour and milk alternately and work it in.and let rise until the bulk is doubled. yeast Boil the milk in it. [ 185 ]- . Cover with a warm cloth and allow to stand for about 30 minutes. Knead in the Add bowl with the hand until the dough is smooth and elastic. egg tablespoon butter cup milk H poppy seeds and allow to cool to blood heat. Place on a greased baking-tin. Mould it gently so tliat each end is pointed. Divide the dough into three parts and plait it. cloth POPPY-SEED ROLL Mohnkipfel 1 TO 2 DEPENDING ON SIZE 1 1 2 cups flour 1 tablespoon sugar 14 teaspoon salt Y2 oz. Cut into lengths about 1 inch by 6. Add the butter. cover again with cloth and let stand Brush with water. until the bulk has considerably increased. Roll the dough out to about 14 inch thickness. Leave for a few minutes and then knead again. mixed with water. sprinkle with salt and caraway seeds (if Hked).

the milk sHghtly and beat in the egg yolks. Glaze with beaten egg and bake in a hot oven for 15 to 30 minutes. Knead weU. Knead with the hand in the bowl until the dough is smooth. a well in the centre of the flour and put in the yeast. Warm the butter and add to the mixture. and if questions were asked. These should be golden-brown and very hght. Place on a warmed. Warm the flour add the salt and rub the butter mto it. Turn on to a floured board and knead weU again. It was rather a dehghtful. Mix a httle. yeast cup of butter egg to glaze yeast. Make a hole in the centre of this and add the liquid m m CRESCENT ROLLS Kipfeln ABOUT 114 cups flour 1 V2 tablespoons sugar 1/2 teaspoon salt 1/2 12 3 tablespoons cream. Shape into roUs. or creamy milk 14 cup butter oz.MILK ROLLS Milchrollen 4 GOOD-SIZED ROLLS 1/2 i/^ 4 cups flour teaspoon salt about 1 cup milk 1/2 oz. Leave Make Warm to rise [ 186 ] . Replace it in the warm bowl and cover with a cloth. derisive gesture. Leave for 1 hour until the size is at least doubled. Bring the milk to the boil and allow to cool to blood heat Dissolve the yeast most of this. to mock could not be pinned on anyone. Turn on to a floured board and knead until bubbles form. Mix to a soft dough and add more milk if required. blame Put the flour in a bowl with the salt and leave in a warm place. Blend the yeast and sugar. using part of the Turkish emblem the retreating enemy. after the withdrawal of the Turks from the siege of Vienna. Pour this into the well also. ovals or twists. until hquid. Put a warm bowl and cover with cloth. greased tin and leave for another 10 to 20 minutes. yeast 2 egg yolks These rolls were first made in the seventeenth century.

Add the milk and water to the melted butter. [ 187 ]- . Blend the yeast and sugar. and add the milk and water. Bake Roll up in a hot oven for about 20 minutes. chopped stoned raisins and candied peel. it get near to the corner. chopped crystaUized cherries. making 2 triangles. Do not let the points. Sieve the flour and salt in a bowl. Suggested fiUings: jam. Bend the crescent into the usual shape. nut and date. also cream cheese. Roll the dough out thinly and cut in 6 inch Roll squares or smaller if desired. then bend to crescent shape. Leave for a few minutes on a greased baking sheet.for 30 It minutes or until the dough has swelled to twice its size. and elastic. or the a htde finger of sausage meat. Cut agam in half from corner to corner. ahnond fiUing (page 190). be used for these. or a small piece of rolled ham. Knead hghtly with cloth and set to rise for about 30 minutes. but this is a sUghtly which will enhance the flavouring of the filhngs. Cut into 6 inch Roll out the dough to about squares. % On the base of the triangle place the fiUing. Warm it shghtly. yeast tablespoon sugar egg and milk to glaze 1 cup melted butter yeast doughs can Any of the plainer recipe. Bring to blood-heat. Cover inch thick. Brush over with beaten egg and milk. should be very soft. until the dough starts to work again. Make a well until smooth in the flour and pour in this mixture. Use only a small quantity of fiUings. up from comer to comer and CRESCENT ROLLS WITH VARIOUS FILLINGS Kipfeln 5 cups flour l^ teaspoon salt 1 1 1 cup milk and water oz. pressing down the point.



either the plain

dough or the

finer yeast

dough recommended

lor kipfehi.

See pages 186 and 187.
1 1


cup cream




cup butter

2 tablespoons water

the butter and beat in with the cream cheese. Add the If the mixture is still too moist add more flour. Now a^d about half of the cheese mixture in dabs on top of the dough Work It by removing to a floured board and kneading well* Place agam the bowl (warmed) and leave until the dough has doubled Its size. Cut the remaining cheese into httle finger-length pieces. When the dough has fully risen, roll out agaiS and fut into 6 inch squares. Place a finger piece of cheese in the centre, angle-ways. RoU from corner to corner. Brush with beaten egg and water. Bake in a hot oven for 20 to 25 minutes
flour slowly.





4 cups flour
72 teaspoon salt


cup melted butter cup milk cup white wine

cup sugar
oz. yeast

6 egg yolks


Sieve the flour and the salt together. Make a well in the centre Blend the yeast and the sugar and a httle of the milk, shghtly warmed. Pour this into the well. Cover with a httle flour and leave to work for 5 minutes. Melt the butter, beat the egg yolks and add this to the dough. Beat with the hand until the mixture is soft smooth and sticky. Cover with a warm cloth and leave until the dough has doubled its size. Now add the wine and knead well in the bowl again. Roll out the dough to about a '/, inch thickness. Cut into large squares, about 9 or 10 inches. Roll from corner to comer Brush with beaten egg and put on a floured baking-tin. Leave



a few minutes longer so that they


rise a little

more before

for about 40 minutes. If small brioches are required, divide this mkture into an equal number of small and larger balls. Grease some patty pans. Place the larger ball at the bottom. Make a hole in the centre and put

Bake in a hot oven

but a small ball in. Brush with egg. Follow the same procedure take as long as the large brioches. these, of course, will not


4 cups flour 1 pinch of salt )4 cup sugar 1/2 cup butter 5 egg yolks

3 whole eggs

^ teaspoon vanilla
Yz cup

warm milk

oz. yeast

This is a fine hght dough and can be used for making a variety of rolls and pastries, usually with filhngs such as jam, fruit, almonds or cream cheese mixture. If these quantities are used several of the recipes given can be made and so a variety of deUcious cakes and
breads provided. Warm the milk and the butter and allow them to remain at bloodheat. Work the yeasf and the sugar together and stir tliis into the


milk. Beat the butter, egg yolks, whole eggs'and salt to a cream and add the yeast mixture. Mix well together. Work the flour and the vanilla essence in gradually. Mix with a knife until the knife comes clean. Cover the dough with a warm cloth and set to rise in a warm place until the size is doubled. This is now ready for use in the various recipes suggested. It can

be rolled out and used

as directed.





dough recipe (page


Almond filling:

cup ground almonds
breadcrumbs cup caster sugar

4 whites of egg 2 drops almond

2 tablespoons white


chopped seeded
raisins as required

to cool

the mgredients together smoothly. When the dough has roU out very thinly, if possible less than ^4 inch thick 5ipread the ahnond fiUing over the complete surface. Sprinkle the raisms over this. Brush the edges of the dough with water. Roll up neatly and brush with melted butter. Sprinkle caster sugar over the top. Bake a moderate oven for about 45 minutes. Allow


and cut

in slices.







as in recipe

on page


For these, various


can be used: prune butter, jam, nut



Nut filling:

cup grated hazelnuts



tablespoon butter cup cream or top

14 cup Brazil or any

nuts 2 tablespoons


milk teaspoon vanilla


^ cup sugar



together forming a paste.

Almond filling

cup ground ahnonds

4 egg whites ^2 cup caster sugar
2 drops ahnond essence

2 tablespoons bread-


Work all the ingredients together to form a stiflf paste. The dough, which has already risen to twice its size,



ready for rolling out. Roll out on a floured board to a thickness to 1/2 an inch. Cut into small squares, about 2 to of about 3 inches. Spread with the mixture. Roll up from side to side. Do not pinch. Place on a buttered tin if possible not touching. Brush the tops and sides with melted butter. Leave in a warm place to rise imtil they are twice the size. Bake in a moderate oven


for 45

minutes to







dough mixture


page 189).

4 whites of eggs
tinned fruit or jam
Strain any tinned fruit

8 tablespoons caster sugar




Pineapple, straw-

berries, raspberries or apricots are very good. Roll out the dough which has risen to twice its size. Cut into a round to fit a sandwich

Leave for a few minutes in a warm


Fill the tin


the fruit.

Beat the whites of egg to a very stiff mixture, fold in the caster For one tin, it will only take half this mixture. Spread on top of the flan. Sprinkle with grated nuts. Bake in a moderate oven for about 30 minutes.

Bohmische Dalken

Use the


dough recipe


page 189).

butter to fry

caster sugar



the dough has risen to t%vice its size, roll it out to about inch thick. Cut into small rounds, hke pancakes or drop

Melt some butter in a very clean pan, such an omelette pan. Fry the rounds in this. They should be a lovely golden brown. Spread one round with jam and cover with another. Dust with caster sugar. Can be eaten hot or cold.
scones, not too large.




Roll out the yeast dough fairly thinly. slices. When cool. Filling: 1 1/2 cup white breadcrumbs cup stoned or chopped raisins will 6 eggs H cup chopped dates V2 cup sugar ^ cup butter Most people immediately connect the word 'Luft' with the this is 'Airy Yeastair or flying. a moderate oven for 1 hour. Roll up and brush the top with melted butter and sprinkle with caster sugar. cut in Bake in [ 193 ] . Spread with above filling. Brush the edges of the dough with water. beat the yolks and whites of eggs separately. Mix all the ingredients and lastly fold in the whites of egg. To make the filling.FAIRY YEAST-CAKES Luftiger Germstrudel r Use yeast 2 ROLLS AND ABOUT 16 SLICES dough recipe as for crescent rolls or Kipfeln (page 186). together See that the whites are very stiff. so the only possible translation for 'Fairy cakes' or for the sake of euphony and a true description Yeast-cakes'.

Add the eggs and the lemon rmd to the yeast mixture. Beat with the hand until well mixed Turn the dough out on to a floured board and leave a warm place for about 10 minutes. Put it back into a greased bowl and let it and Prepare your yeast dough. Bake in all these ingredients together. RoU the dough ^°' ^^°"' ^^ °^°"^^5> °r ^til its bulk out to about 3/eofan inch thick. Ijpnnkle the Streusel on top as thickly as you hke. Beat xht eggs well and melt the butter to blood-heat. Dust with and leave to rise for another 40 minutes. yeast Thish a cake with a yeast dough base and a Streusel mixture sal Stir weU and aUow to stand for 5 minutes. as follows: 1 Place flour cup sugar % cup butter re cup melted butter 1 tablespoon cinnamon % cup flour Mix usmg a moderate oven for about 45 minutes. in a large greased baking tin with deep sides. Bring milk to the boil and allow to cool to blood-heat Dissolve the yeast in this and add the sugar m IS It ?«^ mT'i. dough has nsen brush over the top vvith the melted butter. While the dough is rising prepare the Streusel. It should then be crumbly. except the melted butter a palette knife to mix. u^^ ^i^"^' doubled.STREUSEL CAKE Streuselkuchen 1 1 LARGE CAKE 2 eggs grated rind of lemon 14 cup milk 1 21/4 cups flour 2 tablespoons sugar 1 teaspoon salt 6 tablespoons melted butter oz. When the [ 194 ]- . Knead weU until the dough is verv smooth and elastic. Then add the flour and the melted butter alternately.

variations are The many and the recipes countless. Vienna.Pastries & Cakes jam The making infinite of pastry at home means. and were even possible to visit every village in Austria. and an Viennese. pastry in various forms is the basis of To the savoury and sweet. variety of cakes. fruit and possibly sausage rolls. more excmng and cakes. of course. small and large. tarts. recipes could be obtained. [ 195 1 . pies savoury and sweet. There is for its pastries is famed all the world over no Hmit to their variety and fascination. to us. Different if it parts of the country have their own speciahty.

Make a hole in the centre. Add some of the water and the lemon juice.PUFF PASTRY Butterteig 2 cups white flour 11/4 cups butter 7 tablespoons cold juice water of 1/4 lemon Cut a third of the butter off and set on one side. 3 Work [ 196 ] . Beat the Divide the flour thin shces. This roUing and folding process must be repeated at least 6 times. Into one third cut the butter together until it has formed into a dough.^^^ about 20 imnutes. Do not freeze. Put the flour into a cold bowl. Sieve the rest of the flour v^ith the salt on to a pastry board. Cut the smaU piece of butter mto it with a palette knife. Work the remaining two thirds a basin until soft. m into. but allow ice-cold water to run over It to keep it cool. Fold the dough over the butter from the top and from the bottom. Beat again. leavmg the dough about 10 minutes between each manipulation. Fold the dough towards the middle from the left and right hand sides. and roU ^"^"^S process once and leave to get cold for "u°"^\i^^P. Beat It out flat and leave to chill. The pastry is now ready to be used in the various recipes m ^^ PUFF PASTRY A ncher and more elaborate method 1 1/^ 3 cups flour 2 beaten egg yolks 4 tablespoons cream cold water if needed tablespoons white wine ^ teaspoon salt 1 y^ cups hard butter parts. addmg as much water as is needed. Beat the centre where the butter IS to spread it towards each end. Work with the knife until a smooth dough is obtained. Set on one side in a cool place. For very fancy pastries the roUing and folding and chilhng can be repeated up to 10 times. Knead until lum out on a floured board and roU out until about quite smooth! 1/4 inch thick Place the cold pat of butter in the centre of the dough so that it is kngthways from left to right.

yeast Y2 teaspoon salt ^ cup melted butter 2 eggs 1 cup butter Bring the milk to the boil and allow to cool to blood-heat. in colour. Fold the bottom third over this. [ 197 ]- . alternately with the remainder of the It flour. Turn the other way and roll out. Cover with warm cloth and leave to rise for 30 minutes. must be soft so it into a roll. Work the yeast and sugar together until hquid. Place the sUces in the centre of the dough covering one third of it. Fold and roll and chill (as directed in the first recipe for pufi" pastry) 3 times. Now cut the second half of the butter in as many sHces and place on top of the double thickness. add the cream and the white wine.egg yolks. Shape a nice smooth dough. Knead until it is go gently with the floiu:. Roll this out thinly. Work to a dough with a palette knife. Cover with a cloth and allow 30 minutes. Beat the eggs and melted butter together until Ught To this add the yeast flour mixture. YEAST PUFF PASTRY Butterteig mit Germ l^A cups milk 3 cups flour 14 cup sugar 14 oz. Add the milk and about to rise for about 1/2 cup of the flour. It is now ready for use as required. Work the cup Let it of butter until soft but allow ice-cold water to nm over it. Fold the top third over this. add the salt. Divide the butter roll in half. Cool it. Roll the dough out on to a floured board. Pour it into the hole. and treat it exactly the same as the previous puff pastry. It should be about 18 inches long by about 9 inches. Place the butter dough aheady worked in the centre. stand in a warm place until doubled in bulk. Cutt)ne half into many slices. making three thicknesses with the butter in between.

a little at a time and stir. RoU. BISCUIT PASTRY Biskuitteig 2 cups flour 8 eggs (separated) 1 cup fine sugar Beat the sugar and egg yolks together until really takes about 15 to 20 minutes if done by hand. Add the salt now ready for use. Turn out on a floured board. Beat the egg yolks and add them together with the water and vinegar. Mix with kmfe until it is a smooth dough.QUICK PUFF PASTRY Schneller Butterteig 2 cups flour 1 1/2 cup butter teaspoon salt 4 egg yolks 14 cup water 1 tablespoon vinegar Cut the butter into the flour with and mix well. It is Have all the ingredients cool. Roll to about 1/4 inch thick. Butter a deep cake-tin with a loose base. in the same way as for puff pastry (page 196). Beat the whites fold creamy This Add the flour of egg very stiffly 45 minutes. into the flour mixture. Dust the top with powdered icing sugar. Repeat this 3 times. fold and chill. This cake is very delicious if spht in layers and any filling together with whipped cream spread on each layer. Pour the mixture in and bake in a hot oven for about them and [ 198 ] . a palette knife.

into the flour with a palette knife. or with any small fruit \\dth whipped cream on top. mocha cream (page 233) or coffee cream (page 213). Roll out to about it is in a cloth and put % This pastry If sweet a is little useful as a crust for pies both sweet sugar can be added to the dough. These can be filled with various creams and decorated. e. [ 199 ] . the slowly until salt. g. TARTLET PASTRY Tortelettenteig 2 cups flour 2 egg yolks 1 tablespoon sugar 14 cup butter 1 wineglass rum 1/2 or brandy teaspoon grated lemon rind the butter and sugar. tartlet size. Line greased patty-pans and bake in a moder- Cream alternately. a Uttle at a time. ate oven for 30 minutes. Add the egg yolks and the brandy Work in the flour. Finally add the sour cream it a very soft dough. Roll out and cut in rounds. Work all to a smooth dough.SHORT PASTRY Miirbeteig 3 cups flour 2 egg yolks 1 cup butter 5 tablespoons sour pinch of salt 1 teaspoon lemon juice cream Cut the butter egg yolks. to 1/2 inch thick. and savoury. Add the grated lemon rind. Add the beaten and lemon juice. Wrap in the refrigerator for about 30 minutes.

Bake in a hot oven for 20 minutes until golden 1 hese can be served with soup or stews. flans and the base of cakes. Now knead with the hand until the paste is smooth.WINE PASTRY Weinteig 2 cups white flour 4 whites of eggs 72 cup white wine pinch of salt i teaspoon hot oU Stir in the hot oil and wine. Chill in the refrigerator Use for tartlets. Fold the stiffly bea^n whites of eggs in. Fry in deep fat or oil It should be a golden brown. ^'^n?r^ FRENCH PASTRY Fladen 3 cups flour 2 cups butter Vz cup sugar 14 1/^ cup cream teaspoon salt Put the cold well. If served with cofiee. Roll out the pastry to about 1/4 inch thickness. cream and salt ' I I ^ ^^and mix^ J^' r" PUFF PASTRY STICKS Butterteigstangeln Use the puff" pastry from the recipes on pages 196-197. Use this pastry for rolling fx^t™ such as bananas or shces of apple.'"^'with a palette knife until the dough is smooth.[ 200 ] . or t^visted hke cork-screws. Cut into strips about 4 or 5 mches long. dip the ends in melted chocolate or other icing. Dust with caster sugar. . They can be left flat. still with the knife. Turn out on to a floured "^'''. thoroughly. Cut and mix w. mto the flour into a bowl and cut the butter. W^fi. which should be very into this with a palette knife.^"' tiie sugar.

Knead until it becomes smooth and elastic. should be and follow the instructions given above. Stretch once and in a warm place for about 1 hour. Mix the egg. Put Now stretch by hand dough in the middle and roll out shghtly. [ 201 ]- . leave it and go to work As you pull and one on another thickness. Flour down from the sides into the off your hands the hands and knead. It should be stretched by have hand on a clean floured hnen cloth. cheese. cherries and so a fiUing. as apples. Leave it covered once or twice. Stir gently so that well. It is intended always to on. section. Do not fill right to the edges. It can then placed on Pinch the edges roUed up and got into shape by hfting the cloth. which should always be part gets thin enough. Make a well in the flour. It wiU be sticky at first. The filling be the dough while it is still on the cloth. Pour in the egg-andand the flour falls butter mixture and add the salt. stretch the dough. knead again. before you It is important to remember to have your paper-thin when ready. chocolate. the Cover the table with a linen cloth and dust with flour.STRUDEL DOUGH Strudelteig 2 cups flour I egg 1 tablespoon melted butter % cup lukewarm water salt rolled out should not be Strudel dough is rather like a noodle dough. together to seal the contents. It should be possible to get it all of an even water Put the flour on a board. melted butter. Rub the first sticky dough Toss and flour again. Beat the eggs well. such fiUing ready. and on a board in the usual way.

'''''^l'5^are not shce cherries which sweet. T f tT^ ^rf ^^ S CHERRY STRUDEL Kirschenstrudel Use Strudel dough recipe (page 201). wnen cold dust with icing sugar. ^P lace Se seaed side down on the baking sheet. but Stone and [ 202 ] . Mix with all the other mgredients and spread over the Strudel do^gh A^e^t wha ever size you wish The larger it is the better fla^ur k^eni to have Pour some of the melted butter on top. grated rind cup 1/2 lemon raisins (seecUess) 72 cup chopped walnuts ^4 cup sugar 1/2 cup melted butter Core and peel the apples.APPLE STRUDEL Apfelstrudel Use Strudel dough 3 large apples 1/2 recipe (page 201). Do not fill^|ht to Se "^^ '^^^ ^ ^^^ brush and seal. '^' "^"y "' ^PP^^ S^^del. Pinch the ends together. SUce very thinly. Brush the top Se meked butter Bake for 45 minutes in a moderate oven. With xhtJ^Z "^^ ^"^ "^°^> «^ ^^'^h ^e dough is lyin^ roU^the A Strudel up. s^'rh^r.

Now fold these into the This "should be enough for two or three Strudeki. Turn the oven for about 1 hour. lemon rind. To the and the beaten eggs. Put the cream Beat the eggs well. cream. Wet up and seal.CREAM CHEESE STRUDEL Strudel mit Topfen Use Strudel dough 1 1 recipe (page 201). dough. Bake in a moderthe top v^th ate oven for about 1 hour. 3 cups sour cream grated rind of 1 small 1 2 tablespoons lemon cup sultanas (J)lumped) warmed butter Cream the butter and sugar. cup cream cheese cup cream grated rind of 1 small lemon 4 whole eggs 1 2 tablespoons butter 34 cup fine sugar 14 teaspoon ground cup seedless (small) raisins cinnamon sugar. Add the cream and the lemon Stir in the sultanas. CREAM STRUDEL Rahmstrudel Use 1/2 Strudel dough recipe (page 201). cheese. Spread this filling over the Strudel Lastly Apple Strudel. Cut small sUts Seal the edges. RoU mixture on the dough. Cream the butter and creamed butter mixture add the cheese through a sieve. Add the beaten egg rind. add the stoned raisms. cup butter t eggs. Wet the edges of the dough. cinnamon. Make a few cuts on the top. This is to allow the steam to escape so that the dough will not burst. Have the mixture. yolks one by one. [ 203 ] . Spread the edges with a pastry brush. separated cup sugar Y2. Every 10 minutes brush the melted butter. Roll up as in sealed side downward. the egg whites beaten stiffly. sugar. in the top and bake in a moderate Allow to cool and then dust with icing sugar.

breadcrumbs and seasoning. Spread this stuffing on the dough. Wet the edges. RoU up and seal. Only this recipe is given as any chopped meat or vegetables bound together with eggs can be used and the procedure is the same. grated heaped tablespoon ground almonds essence 8 eggs 1 ^4 teaspoon vanilla cup of brown breadcrumbs % cup sugar 2 tablespoons butter Roll out the chilled dough and cut in several strips. Melt the chocolate and butter in a pan but do not allow to get too hot. 6 eggs a Uttle salt and pepper crumbs Strudeln can be filled with any meat and vegetable fillings. Separate the egg-yolks and whites. breadcrumbs. Have ready a linen cloth with a sheet of buttered paper on it. Separate the egg yolk and whites. Cut little slits in the tops. Bake in a moderate oven for from 45 minutes to 1 hour. almonds and vanilla essence. They are then usually boiled or steamed. Lastly stir in the stiffly whipped whites of eggs. Stir in the egg yolks. Mix together the chopped bacon.CHOCOLATE STRUDEL Schokoladens trudel Use Stxudel dough 1 recipe (page 201). Cut in shces. Wet the edges of the strips of dough with a pastry brush. cut in slices. Lastly fold in the egg whites. Spread the mixture on the strips. Brush with melted butter. Tie up in shape in the linen cloth and boil for 2 hours. When cold sprinkle with icing sugar. BACON STRUDEL Schinkenstrudel Use Strudel dough 3 cups chopped bacon 1 cup white bread- recipe (page 201). beaten. 1 tablespoon cooking chocolate. Roll and seal. Place this on the buttered paper. Serve hot. [ 204 ] . Beat the yolks and add to the Add the sugar. Also have ready a large pot of boiling salted water. melted chocolate and butter.

Add the sugar and half of the wine. Pour the yeast mixture into the flour and add the melted butter. Pour over the remainder of the wine and bake in a moderate oven for about 30 minutes more. [ 205 ] . Beat in the egg yolks and the whole egg. It should be a nice golden brown. 3 tablespoons butter 1 bottle white wine Fry the breadcrumbs in the butter until a golden brown. Sprinkle with sugar or cheese Drain on greaseproof paper. be served with sweet puddings or stews and savouries. Work the whole into a dough. Cover with a warm cloth and leave to rise to twice the size. Roll and seal. Mix well. Dredge well with caster sugar. according to what you are going to garnish. Fill the Strudel Dough as directed in the other Strudebi. Warm a bowl and mix together the flour. Knead again and cut into thin strips. They can (Parmesan). Bake in a hot oven for about 10 minutes. sugar and salt. FRIED STRAWS Gebackenes Stroh 6 OR 8 SERVINGS WITH MAIN DISH V2 cup creamy milk Y2 teaspoon salt 1 tablespoon butter 3 egg yolks 1 whole egg tablespoon sugar 2 cups flour 1 deep fat for frying 1 (melted) tablespoon yeast Beat the egg yolks and the whole egg separately. Fry in deep fat until golden brown. Blend the yeast with the creamy milk.WINE STRUDEL Weinstrudel Use Stnidel dough 2 cups breadcrumbs 14 cup white sugar recipe (page 201). until it does not stick to the spoon.

not grated) of 1 1 lemon cup flour Beat the butter and sugar to a cream. Mix all the dry ingredients together. powdered cloves. alternately with the beaten egg. Beat the egg whites to a stifi" froth. The icing can be omitted altogether if desired. one at a time. Pour into a well-greased deep cake-tin with for 1 hour in a moderate oven. Melt the butter and stir in. Roll out and cut in fancy shapes. Beat very well and add tlie lemon juice. nutmeg and mixed spice V4 Melt the honey and sugar in the water.HONEY-CAKES Mein 3^2 cups flour ^2 cup honey 1 cup sugar Yi cup ground almonds 1 egg teaspoon baking-soda 2 tablespoons water 1 Lieblingshonigkuchen 54 cup citron and orange peel level chopped cup butter pinch of cinnamon. Stir in all the other ingredients. Add the egg yolks wellbeaten. Mix well together and place in the refrigerator for several hours. Pour into a bowl and gradually stir the flour. This recipe bums rather easily. nut or chocolate icing (see pages 234-236). Bake about 15 to 20 minutes a moderate oven. When cold ice with rum. 34 cup butter 1 ^ cup sugar 5 egg yolks 5 egg whites rind and juice orange-peel and cooking chocolate (in little lumps. It should be a nice creamy batter. Fold the flour mixture and the whites of eggs into the butter mixture alternately. sultanas. m m BISHOP^S BREAD Bischofbrot \ cup chopped citron peel. -[ a loose base. Bake 206 ]- .

Chop hours. ICnead until quite smooth. raspberries. Pour in the yeast mixture and mix to a soft dough. Add all Let stand for several fruits When dough is risen together. Roll the pastry thinly. FLORENTINE TARTLETS Florentiner Torteletten Use Tartlet Pastry (page 199). Cover with a warm cloth and leave to rise until doubled in size. Bake in and the Form ^ hours. Fresh or tinned such as strawberries. can be used. When cool put some tartlet. hazel and almonds (chopped) teaspoon cinnamon 1 cup figs cup dates (stones) cup citron peel lemon bitter 1 and ground cloves 2 tablespoons sugar 1 orange ^ glass rum pinch salt Melt the yeast in the luke-warm milk. Allow to rise in a warm moderate oven for about 1 to 1 ready mix all into long place for another hour.FRUIT LOAF Kletzenbrot 2 GOOD-SIZED LOAVES 1 1 4 cups brown flour cups luke-warm milk 1 cup prunes large teaspoon ^ yeast 1 Yz cups stoned raisins (stoned) 1 1 Y2. 1 cup mixed nuts. the nuts roughly. fruit. walnut. loaves. the Chop the other ingredients including the rum. Sieve the flour and make a well in the centre. [ 207 . Knead together until well blended. a all the fruits together. cherries or gooseberries. a forcing-bag Take some Florentine cream (page 213) and pipe from on top of the fruit. Bake in a moderate fresh fruit into each oven for 20 minutes. Line the tartlet tins.

pinch the edges together. Place the other on top. fillings can be used. Gradually add the flour and beat all until hght and smooth [ 208 ] . from the tips squares. or short pastry (page 199). Brush the tops with beaten egg yolk.CHOCOLATE SLICES Schokoladenschni tun 1 cup flour 1 cup grated cooking chocolate 34 cup sugar 6 eggs (separated) 1 jam chocolate icing cup ground ahnonds (page 234) Work the butter and sugar to a cream. fold in the stiffly beaten egg whites. Lift the four corners towards the centre. almonds and grated chocolate alternately. Ice with chocolate icing. Fold the points back. VIENNESE BISCUITS Wiener Biskuits 5 eggs 1 1 cup caster sugar 14 cups flour (not self raising) Beat the eggs for 5 minutes. They should be golden brown. almond or nut (page 191) or just plain jam. Bake in a moderate oven for about 45 minutes. Put in a large flat baking-sheet with sides. Lastly The mixture should be spread thinly. Roll the pastry out to about inch thickness. Place on a greased baking-dish. Cut in squares. Place a good teaspoonful of the fillin g in the centre of the ^ Any About 1 inch of each corner. VIENNA TURNOVERS Wiener Maultaschen Use first puff pastry recipe (page 196). rcveaUng the filling. Mix in the floiu:. Add the beaten egg yolks. While still warm cut in two pieces. Sprinkle with coarse sugar and bake in a moderate oven from 20 to 25 minutes. Cut in slices. Spread one piece with warm jam. Add the sugar and beat for another 15 minutes.

of Beat until Ught. Add the vanilla sti£f fold in the flour. Bake in a moderate Cream oven for 20 or 30 minutes. They are more attractive [ if kept small. Gradually add the eggs and the flour. stiffly whipped. Pipe this mixture in biscuits to a large buttered baking sheet. m NUT BISCUITS Nufibiskuits 3 egg yolks 34 cup sugar 1 1/2 cups flour vanilla essence 6 egg whites 1 1 whole egg cup chopped nuts a httle dusting sugar essence Beat the 3 egg yolks and sugar together. Put the into the mixture into a forcing-bag and gently force the biscuits Dredge with caster sugar and bake shape of an hour-glass.Have ready some baking sheets. Butter a sheet Uttle grease-proof paper and place on a large baking sheet. spread. golden brown. leaving room for the Bake in a fairly cool oven for about 40 minutes. Allow to cool on the on top and finally baking sheet. buttered and floured. Separate the whole egg. Drop heaps from a teaspoon. Beat the 6 egg whites to a and dabs on to froth and fold into the mixture. Serve with dessert. leaving space between. Brush the biscuits with the yolk. They should be a very Ught a hot oven for about 8 minutes. Then remove carefully to a wire tray and let dry off TEA COOKIES Teebrotchen ABOUT 2 cups flour y2 cup sugar 1/2 cup butter 24 3 eggs ^ cup sultanas or currants the butter and sugar. and nuts then with the white. Mix well. 209 ] . Add the currants. Sprinkle the chopped add a dusting of sugar. Mix well.

Return to the oven for a few minutes to set the frosting. Finally stir in the raisins and currants. Mix each one weU before adding the next Pipe from a pastry-bag in fancy shapes on a greased baking sheet Bake a moderate oven for 25 to 35 minutes. Add the butter and sugar.COFFEE COOKIES Kaffeekikhlein ABOUT 1 1/4 12 cup flour cup butter 4 eggs 3 tablespoons sugar l tablespoon caster sugar Separate one whole egg and leave the white on one side. The nearest thing that one can suggest is a large jam jar with straight sides). to get just to boiling point. Mix all very well together until very smooth. Melt the butter. Brush the tops of the cookies with the meringue mixture. Pour the mixture in on this. the sugar and the dissolved yeast. in a warm place. (These moulds are essential for the Gugelhupf. [ 210 ] . Warm the milk in a saucepan. Put the flour in a warmed bowl. Add the melted butter. Place on a thick baking-tin and bake for about 1 hour. Blanch and shce the ahnonds very finely and strew on the buttered sides of the mould. This mixture would make at least three. Now add the flour and stir over the heat until very smooth. Put the moulds are full. Mow m VIENNA GUGELHUPF Wiener Gugelhupf ABOUT V2 1/4 2 TO 3 3 cups flour cup butter 1 cup caster sugar cup milk cup stoned raisins and currants 12 sweet ahnonds y^ 1 tablespoon yeast 3 eggs Dissolve the yeast in a little warm milk. Let cool and add the whole eggs and egg yolk one at a time. Have a cyUndrical mould well greased. fiUing only three quaners full. Cover and leave to rise until the moulds This. Put the eggs in a hole in the centre of the flour. Beat the egg whites stiffly together with the tablespoon of caster sugar.

Now add the grated orange rind and juice. Allow to rise for Cream the butter and sugar. [ 211 ] . RICH GUGELHUPF Feiner Gugelhupf 2 CAKES 2 tablespoons grated 2 cups flour 4 eggs 5 tablespoons milk ^2 cup sugar 14 cup butter almonds ^ teaspoon vanilla 1 essence tablespoon baking powder Separate the eggs. flour the butter and beat into it one egg and a drop or two of vanilla essence Repeat stiiffly this until all these are used up. add the yeast mixture and the aside in a warm place and cover again. depends on the size of the mould. a Uttle sugar. Beat the egg Lastly add the whites very fold into the mixture. alternately. also the raisins. Allow to cool in the mould for 10 minutes and then remove to a wire tray to finish cooling. Pour the mixture into a well-buttered cylindrical mould. which has been brought to the boil and allowed to cool. a little at a time. Bake in a moderate oven for about 1 hour. GUGELHUPF 2 1 1 OR 3 CAKES grated rind and juice cup milk ^ 1 cup butter cup sugar of 1 orange ^ cup stoned raisins soaked in 4 eggs tablespoon yeast 3^/2 cups flour ^ cup rum Dissolve the yeast in the milk.of course. Dust with icing sugar or coat with chocolate icing (see page 234). Set 30 minutes. baking powder. Cover with a few tablespoons of flour. having sprinkled the grated nuts round the sides. flour alternately. Place on a wire tray and dust with caster sugar. To this. Beat the eggs and add them to the butter mixture. It should turn out easily when sufficiently baked. Warm and yolk.

DOUGHNUTS Krapfen ABOUT 2 cups flour 1 tablespoon sugar a pinch salt cup milk 18 % Warm a 2 tablespoons melted butter 4 egg yolks 1 egg white 2 teaspoons yeast 1 cup milk (warm) J2in bowl and put the flour and salt in. Fill with various mixtures.Set in place to rise until they are quite full. a Grease a large cyUndrical mould. the sugar until hquid. or smaU plate or a tumbler. the ring left should not be less than 2 mches wide. The steam helps to keep the shape. dipped in water. Add2 tablespoons [ Blend the yeast with of the warm milk. Make 212 ] . On the other rounds. in a moderate oven. depending on the size of your Vol-au-Vent. Damp the edge of the round base with a pastry brush. On the smaller Vol-au-Vent. Bake in a hot oven for about 45 minutes. warm VOL-AU-VENT Pastetchen This must be included under pastries as it is made from either of the first two puflf pastry recipes on page 196. Damp this in turn and place the next ring on top. The pastry should be very cold before starting. Place them carefully on a baking sheet for ovening. on the pastry and cut round it. depending on the size of the mould. naturaUy the rims are less wide. according to the size of Vol-au-vent you want. Place the lid on top and serve hot or cold. Roll it out thinly on a floured board. cut out a circle from the centre. Cut at least 5 of these. Allow to cool for 10 minutes before turning out on to a wire tray! When quite cold dust with icing sugar. Place the first ring on top. Sprinkle the baking sheet with cold water before placing the cases on it. On the large one. Take one of these rounds as the base. Dust the sides with dry breadcrumbs. The rings which you have cut out of the centres are the hds. Put a cake tin. Bake for 45 minutes to 1 hour. Fill the mould or moulds half full only. Continue until all are used up.

Add the sugar and the vanilla essence. Work this mixture into the flour and yeast. Pour the yeast with a warm cloth. many in as they swell consid- Dust with granulated sugar COFFEE CREAM Kajfeecreme ^2 cup sugar 2 tablespoons butter 2 tablespoons strong coffee 2 egg yolks coffee Melt the butter and sugar together in a saucepan. Beat the egg white to a stiff froth and fold in. add the rest of the warm milk and beat to a cream. yolks. Put a dot of jam in the centre. Have a pan of deep clean fat very should hot. With dough in two. Melt the butter very slowly in a double [ 213 ] . On the other half of the dough cut out the same size circles. mark out ckcles on one half. Place one on top of each jammed circle. Knead again.mixture into this a hole in the centre of the flour. Place all the doughnuts on a floured board and leave in a warm place imtil they have risen well. Drop the doughnuts in and fry golden brown. FLORENTINE CREAM Florentiner Rahm I/2 8 egg yolks 2 whole eggs cup sugar % cup melted butter a few drops vanilla essence Beat the egg yolks and the whole eggs together. and beat thoregg oughly until the mixture becomes like a cream. Work all this together until you have a fine smooth dough. Remove the saucepan from the heat. Fill the tartlets When the sugar is and squeeze a pyramid of whipped cream on top. Do not put too absorbent paper. Repeat the process until all the dough is used up. Roll up what dough is left. Pinch the edges together and cut right through to the board. Divide about 1/2 inch thickness. Brush these rounds with a wet pastry brush. They a plain patty take 7 to 8 minutes. Cover again and the leave in a warm place until it has doubled its size. erably. Add the quite dissolved beat in the over a gentle heat. Roll out each to pan cutter. Drain on and serve while fresh. Leave in a warm place to rise. hollow and cover Beat the egg yolks and the butter.

Place in the refrigerator until quite cool.pan. Work together and use as directed. ik \ 214 ]- . Add the breadcrumbs and almond essence. Allow and use as directed. NUT FILLING Nufifiillung 1 cup grated mixed nuts vanilla essence 34 1 cup sugar tablespoon butter 2 tablespoons brown 34 breadcrumbs cup cream Work all to get very cold together until a fairly stiif paste has been formed. Stir aU until it thickens to a fa^ly thick consistency. Stir in the stiffly beaten egg whites. Stir in the egg-and-sugar mixture. Beat unul a light cream. ALMOND FILLING Mandelfiillung cup ground almonds 34 cup caster sugar 2 drops almond 1 4 egg whites 2 tablespoons white breadcrumbs essence Mix the all the almonds and sugar together.

for the Torte is is not really very like it except in occaalways highly decorated and usually associated with festive I r fT^he I I sions. -[ 215 ] .Torten Torte can be called a cake. Various fruits are used but always there must be cream. be compared the making. This can nuts and even cheese. also always large. Torten can have many layers and they can be flat. In fact there is no end to the ingenuity used by the Viennese and Hungarians in this fascinating branch of cooking. be incorporated in the mixture or whipped and added on top m of the various fillings. but it is so far removed from the usual conception of a cake tliat it is almost untranslatit can able. The nearest confection that we know to which Even then it is the American strawberry shortcake. but they are many different ways.

Mix well. Fill the flan with jam and cover the top with criss-cross strips. Turn out very carefully on a flat surface. currant or strawberry 2 egg yolks 1 teaspoon powdered cinnamon grated rind and juice of 1 lemon This must have come from the city of Linz. Add the butter and sugar. Spread the mixture equally in these 4 tins. Bake in a hot oven for about 35 minutes. When cool put more fresh jam in between the lattice work. in upper Austria. Fold in the flour and the grated lemon rind. Work the butter and egg yolks together until smooth. Roll out what is left over again. Sprinkle with caster sugar. Add these to the flour mixture together with the juice of the lemon. Nevertheless it has been associated with Vienna for so long that it has come to be thought completely Viennese. cinnamon and grated lemon rind.VIENNA TORTE Wiener Torte 4 whole eggs 1 1/2 cups white sugar 1 cup butter 4 egg yolks 21/2 cups flour 1 teaspoon grated apricot lemon rind jam fondant icing (page 232) cream Beat the egg yolks and the whole eggs together. LINZER TORTE 1 1/^ 1 1/2 cups flour 14 cup sugar cup butter cup ground ahnonds 2 cups jam. Beat well until the mixture is creamy. Serve with whipped cream. sugar. and cut in long strips about inch wide. Sieve the flour and mix in all the dry ingredients. This paste should be kept very cool until the time of evening. raspberry. Allow to cool in the tins. Line a greased flan or sandwich tin with the paste. Serve with whipped cream. Ice with fondant icing and decorate with cherries and angehca. Spread each layer with apricot jam. ahnonds. Bake in a hot oven for 30 minutes. Butter 4 large deep sandwich tins. Remove the paste to a floured board and roll out to 1/4 inch thickness. and place on top of each other. % [ 216 ] .

Beat the egg whites to a stiff froth and dust with and fold these in last of all.BROWN LINZER TORTE 2 cups brown or 14 teaspoon ground wholemeal flour 1 cup brown sugar 2 cups ground almonds 1 cup melted butter 3 eggs nutmeg 14 teaspoon ground cinnamon grated rind of half lemon mix m all the dry mgredients. Bake in a moderate oven for 1 hour. Bake all three in a moderate oven for 45 minutes. almonds. work in the egg yolks and cake work in the ground ahnonds. Beat the butter and 2 eggs together until smooth and creamy. with beaten egg before baking. the gate. sugar. When completed drop a fresh jam in the holes of the lattice work. Roll out to Sieve the flour and 14 inch thick. TRIESTER TORTE 8 egg yolks 14 cup butter % cup apricot fine plain cake crumbs 2 egg whites 14 cup ground 3/4 almonds cup sugar jam whipped cream Cream the crumbs. Turn out when cool. Allow to cool before turning out. Now butter and sugar. Mix well and turn on to a floured board. -[ 217 1- . Add these to the flour mixture. Spread jam on each layer and brush the little top gate with burnt sugar icing. Spread the bottom half of the top layer with jam and place one on top of the other. Decorate the top with a few pistachio nuts. When cold cut the Torte in half. Spread the lower half with apricot jam and wliipped cream. Brush the top one. With what is left make a treUis work for a third tin. Cover the top with whipped cream. Butter a round cake-tin flour. nutmeg. cinnamon and rind of lemon. Line greased sandwich over tins with the paste.

Fold in the whites of egg and the flour alternately and mix well. Separate the eggs and the owner of a famous hotel in Vienna Emperor Franz Joseph. Divide the mixture between than and bake m a moderate oven for about 45 minutes to 1 hour Allow the cakes to cool. Add the yolks to the creamed butter and sugar and beat again. whom one would certainly not associate its name from wiAahttlerumandaflowtocool. Add this to the mixture. Warm 1/0 a cup of apricot jam and beat in the whipped white of the eggs.TRAUNKIRCHENER TORTE V2 cup butter 2 egg whites Y2 2 cups white flour 1 cup icing sugar apricot cup sugar jam equaUy aU three. It can be kept for several day« and IS improved. Melt the chocolate on a saucepan with anything as dehcate as the Sacher Torte. Cover one half with raspberry jam and place the other on top. Cover this with chocolate icing [ 218 ] . in the tune of the beat the whites to a stiff froth. Allow to get very cold. Pile on top of each other. Beat weU. also the icing sugar. sieved Butter 3 sandwich-tins and pour the mixture SACHER TORTE 1 ^ cups cooking chocolate V2 cups fine white 1 5 eggs raspberry jam chocolate icing sugar 1 V2 cups flour (page 234) 2 tablespoons rum This takes jovial. She was a rather tough' agar-smoking lady. This can be spread over the top of the Torte or piped in fancy patterns. Butter and flour 2 cake tins or Torte tins. Work in the white flour. Cook in a moderate oven for about 30 minutes AJlow to cool and spread with plenty of apricot jam. into Beat the butter and sugar to a cream. Cream the butter and sugar.

being careful not to break up the quarters. grated small stick cinnamon ^ cup sugar 1 1 cup water cup white wine Peel and quarter the apples. and bring slowly to the boil. Add % while you prepare the rest. rather deep. soft. Cook very slowly until the apples are half cooked. 219 ] to an hour until the [ ^ . water and sugar. the egg yolks and the sugar together unti creamy and hght yellow. Pour this over the apples. Pour over the apples. Leave some space between each quarter for the next their shape. still keeping Drain all liquid ofi". fillin g to be poured over. Filling: 3 whole eggs and 3 egg yolks cups caster sugar 1 grated rind of 1 orange grated rind of 1 lemon ^ % cup of ground juice of the almonds lemon Beat the whole eggs. Mix the wine. Place on the cold pastry after they are cool. Add the lemon peel and cinnamon. Place in a large flan-dish. together the sour cream gradually. Add the ground ahnonds. also the lemon juice.APPLE TORTE Apfeltorte 1 cup butter 2^2 cups flour pinch of salt 2 egg yolks 4 tablespoons sour milk or cream a few drops of lemon juice Cut the butter with the salt. of an inch thick. into the flour. Roll out about Leave to get cold again for the apples are bulky. Beat the egg yolks and add. Bake in a moderate oven for 45 minutes filling is set and yellow in colour. 10 minutes in the refrigerator will do. until the dough is also the drops of lemon juice. Mix all together. Roll it up and let it get cold. Apple 8 apples filling: ^ lemon peel. the grated rinds of orange and lemon.

Beat the egg whites to a stiff firoth and fold mto the mixnire. Bake in a moderate oven for 30 mmutes. Whip the egg whites stiffly and fold into the mixture.^ 3^ cup ground almonds jam whipped cream butter icing (page 235) ^o^r % cup butter Separate the egg yolks and the whites. Allow the rounds to cool. Spread two of the rounds with jam and whipped cream. On the top one spread a thin layer of jam only. the butter and sugar. Divide the mixture between the three. Add the melted butter and ahnonds beatmg all the time. Beat the egg yolks and add alternately with the flour to the sugar until aU are used up. a spoonful at ORANGE TORTE Orangentorte grated rind and juice 1 14 cup butter of 1 orange cup fine white flour 4 eggs separated orange butter (page 232) 1 cup sugar Add the beaten egg yolks and flour orange rind and juice. Melt the butter.BUTTER TORTE 10 eggs % cup fine white sugar 2 cups fine white . Grease and flour 3 cake-tins. Put in a buttered and floured deep cake-tin with a loose base. a tmie. [ 220 ] . Stir in the Cream alternately. Bake in a moderate oven for 45 minutes to 1 hour. Cover with butter icing (page 235). Cover with orange butter.

this top should be fairly level. [ 221 ] . Mix the lemon juice with the cream. fresh or almonds 3^ cup sugar tinned strawberry. Beat to a smooth dough. Chop fresh fruit Pile about an inch thick and evenly on top. raspberry. or a mixture. Glaze The with a transparent glaze (see page 235). Work in the flour. Put the dough in and level the is Bake in a moderate oven for 45 minutes to 1 hour. Fill with chestnut filling (page 232) greased as well as the bottom. Grease and top off.FRUIT TORTE Fruchttorte 1/2 cup butter cups flour 1 1/2 a pinch of ground cloves or cinna- 14 cup ground mon any fruits. refrigerator until cooled. When it cool. See that the walls are it come up the sides about 1 inch. add the cream until you have Wrap in a cloth and put in the Let Roll out the cold pastry and Hne the bottom of a deep cake tin. and finally a soft rather crumbly dough. ground almonds and cinnamon. turn out. and bake in a moderate oven for 1 hour. Stir Add the egg yolks and salt to the flour mixture. CHESTNUT TORTE Kastanientorte 1 cup butter 4 tablespoons hght cream 2 or 3 drops of lemon 21/2 cups flour salt 2 egg yolks pinch juice Put the flour into a bowl and cut the butter into it with a knife. apricots bananas or pineapple Beat the butter and sugar to a cream. flour a round cake-tin.

Place the other round on top. Bake for about 45 minutes ma moderate oven. Work into a paste. [ 222 ]— . Allow to cool in the tins before removing. Allow to cool before turning out. Spread this on two l^ge round tms.RADETZKY CHESTNUT TORTE Radetzky-Kastanientorte 1 1/2 cups caster sugar 4 cups boiled 1 saltspoon dry coffee chestnuts 1 14 egg yolks cup butter and egg yolks alternately. roU it out and Hne the bottom of a greased and floured cake-tin. When cold. weU greased and floured. the cream and m it with a knife smooth and not too moist. Filling: 1 Mash the chestnuts as finely as possible. Allow it to come up the ^ IS Work Sieve the flour into a bowl and cut the butter into the beaten egg yolks. CHEESE TORTE Kasetorte Pastry Lining: 3 cups white flour 1 14 cup cream cup butter 4 egg yolks V2 teaspoon salt sides about Fill level the dough and leave it in the refrigerator until really cold. Spread on the lower round. Roll salt. Cream the butter and sugar and add the dry coffee. with cheese fiUing (page 233) and bake in a moderate oven for about 45 minutes. Ice the top with ^ P '^ nut icmg (page 235). until it up in a cloth 1 inch. Now add the mashed chestn^^ J 1 I ' cup mashed chestnuts 1/^ 2 egg whites cup caster sugar 2 tablespoons rum Mix aU these together until they are a creamy paste.

until the whole is stiff but quite hght. Beat the whites until they are stiff and fold in. grated teaspoon baking 5 large eggs 1 1 1 1 cup white sugar tablespoon vanilla essence powder Beat the yolks and the sugar together until creamy and Hght coloured. Bake in a moderate oven for about 20 minutes. Add the ground almonds and the tablespoon of coffee. Spread the bottom layer of the Torte with redcurrant jelly and whipped cream. and add these the vanilla essence. Fold this in alternately with the flour. and dust with flour. alternately with the nuts to the egg mixture. Grease 2 cake-tins 30 minutes. together until creamy. [ 223 ] .DATE TORTE WITH NUTS Datteltorte mit Niissen 1 cup dates chopped very finely cup nuts. Ice with lemon icing (page 236). COFFEE CREAM CAKE Mokkatorte cup flour cup ground almonds 34 cup sugar 1 3/4 4 eggs 1 tablespoon strong black coffee (Mocha) Beat the yolks and sugar Separate the egg yolks and whites. Beat the whites to a stiff froth. Bake in a moderate oven for about Fill and cover with Mocha cream (page 233). Separate the eggs. Butter 2 large cake-tins and pour the they are mixture in. Add the baking powder and Dust the dates with flour.

Bake in a moderate oven for 40 to 45 minutes. Gradually until the mixture is very stiff (as for meringue). Beat the yolks and sugar together until creamy. Decorate with small macaroons. Put in large sandwich or cake tin. NUT TORTE Nu_^torte 1 cup sugar 6 ^ggs 1 Yz cups of grated nuts (can be wal- 14 cup flour \ rum y^ teaspoonful grated lemon peel 1 tablespoon nuts. dry a few drops of almond extract 7 eggs 1 1/2 white bread- crumbs 1 ^ cups ground almonds cups caster sugar Separate the whites of egg and beat to a stiff froth. adding the rum and grated lemon peel. until mixed well. Add the nuts and mix well together. [ 224 ]- .MACAROON TORTE Makronentorte y2 cup fine. This can also be iced with rum frosting (page 236). Decorate with a few roughly chopped nuts. hazelnuts. Pour the mixture into the tin. Bake in a slow oven for 45 minutes to 1 hour. Mix smoothly. When cold. Beat the egg whites to a stiff froth. and serve with whipped cream. add the sugar and beat Add it is all the ground ahnonds and the breadcrumbs alternately. spht in half and spread bottom half with raspberry jam and whipped cream. or filberts) Separate the yolks and whites of the eggs. Fold in the flour and egg whites alternately. Grease a cake tin and sprinkle with breadcrumbs.

If necessary as add more Spread on the cake soon as prepared. and creamy. Allow to cool ready for the filling Cover the filling with burnt sugar idng (page filling (page 234). When well mixed stir in the melted butter. Butter five or six sandwich-tins Stir gently after each addition. SNOW TORTE Schneetorte 1 14 cups caster sugar 6 large egg whites ^^ 2 tablespoons flour 1 com- cup fine white flour teaspoon vanilla essence % cup melted butter floiur Beat egg-whites Fold into the flour mixture. Fold the whites into the eggand-sugar mixture. until quite smooth. Sieve the flour 2 or 3 times. When cake has cooled. Beat the egg-yolks and sugar until hght Separate the eggs. — 236). or until the tops are see chocolate golden brown.LAYER CAKE Doboschtorte 1 cup fine white flour % cup sugar 8 eggs pinch salt 1 teaspoon vanilla essence This is a Torte from Hungary and can have anything from 5 to 8 layers. Gradually add the flour in small quantities. 225 [ ] . and dust vsith flour. Pour the mixture in and bake in a moderate oven for about 1 hour. together. until the whole is smooth and creamy. Divide the mixture between them and bake in a moderate oven for 10 or 15 minutes. sugar. to a light firoth. Sieve the corn-flour. Beat the whites to a Ught froth. Grease a cake-tin and dust with fine dry breadcrumbs. and not too stijff. Lemon Icing: % cup icing sugar 1 grated rind of ^2 tablespoon lemon juice 1 lemon tablespoon water Add all together and stir water. coat with lemon icing and decorate with candied firuits. Mix again. but not too stiff. Add vanilla essence.

Divide the mixture in two and bake in a moderate oven for about 1 hour. Stir in the grated rind. Brush rum over the top of the bottom layer. Place one on top of the other. rum. Fold in the egg whites. Sieve the flour and baking powder and a pinch of salt. separated 2 tablespoons apricot juice rum 1 jam and grated rind of lemon ^ or brandy egg white chopped nuts Cream the butter. Add the sugar and egg yolks alternately. Add to the butter mixture. and the bottom of the top layer. Add the raisins. Now fold into the mixture. Mix very lightly and well. beaten to a light but not too stiff froth. Have the egg whites beaten fairly stiffly.) MADEIRA CAKE Sandtorte 1 V2 cups butter 1 14 cups sugar 2^ cups flour 2 teaspoons baking powder icing sugar or corn-flour 8 eggs. able). (Whipped cream can also be spread between the layers if hked. (This can be done with a pestle and mortar if no grinding machine is availwell. lemon rind and the poppy seed. well buttered and dusted with flour. Mix well. Pile whipped cream on top of the Torte. Grease two 9-inch cake-tins and sprinkle with fine breadcrumbs. Use tins with separate bottoms. with the lemon juice and rum. cinnamon. Remove from tins and allow to cool. Drain Beat the egg yolks and sugar until creamy. cloves. [ 226 ] .POPPY-SEED TORTE Mohntorte 2 cups sugar % cup raisins y2 teaspoon cloves grated rind of V2 lemon 1 ground teaspoon ground ^ cup nun Plirnip the raisins in the y^ cinnamon cup poppy seeds 10 eggs I Separate the egg yolks and whites. Grind the poppy seeds as finely as possible. Pour into a round 9inch cake tin.

Fold into the mixture as it is now. then ice with Cream yolks chocolate icing. the tin and allow to cool. Serve with whipped cream. Let it cool. Sprinkle with icing sugar and chopped nuts. deep flan-tin and bake in a moderate oven for 1 hour. but keep stirring. Mix and stir into the mixture. Jam Any jam. If it spins a thread between the two. and whites of 5 of the eggs. Beat the egg whites until stiff but not too stiff. Chocolate Icing: y^ cup cooking chocolate 4 tablespoons icing sugar 6 tablespoons water for Add the sugar and cook slowly put a pair of clean scissors in and open the blades. A loose-bottomed tin should be used. To test it. Brush the top with warmed apricot jam. Beat the egg yolks and 1 whole egg together. then it is ready. as the cake can be easily removed. about 10 minutes. Sauce: a Uttle wine. Melt chocolate. Cover the jam with this. Add Allow to cool and brush the top of the cake.hour in a moderate oven. Serve with whipped cream. Pour the mixture into a greased. Warm the jam. Stir into the butter and cream mixture. CHOCOLATE TORTE Schokoladentorte 6 eggs 14 cup butter % cup ground ahnonds ^A cup sugar % cup cooking chocolate Separate the the butter and sugar together until light. Beat the one egg white very stiffly. Let cool and brush the top with jam sauce. Melt the chocolate in the water. Put in a cool oven Bake for 1 Remove from for 20 minutes. add the almonds. Spread at once on the cake and smooth with a palette knife. [ 227 ] .

Let cool but keep stirring. [ 228 ]- . The top it for about 10 minutes. separated juice and grated rind cup fine sugar any jam 1 of lemon 2 cups flour Beat the sugar and egg yolks until a Hght cream. but in this instance it is cut into small fancy shapes. sandwich fashion. can be decorated if preferred. Add the flour little by little. Bake in a moderate oven for about 1 hour. Not a 12 eggs. Lastly fold in the egg whites beaten to a stiff froth. it is ready for use. When cold this Torte can be cut into small fancy shapes. When cool cover with chocolate firosting. but a light cake mixture which can be used for any Torte base. stirring each time. Spread at once on the top of the Tone. Each one may be spUt in two and jam-spread. Add the sugar and cook slowly If it spins a thread. Add the juice and grated rind of lemon.BISCUIT TORTE biscuit mixture as we know it. Chocolate Frosting: Yi cup cooking chocolate 4 tablespoons icing sugar 6 tablespoons water Melt the chocolate in the water. Butter a large square tin and dust with fine white breadcrumbs.

- — [ 229 ]- . to sour cream until mixttire. Put flour into a bowl and cut the butter into Add the egg yolks and it. The cake is only it is in the oven prepare the filling. cherries. Place in a large cake-tm. Roll out this now put in the refrigerator for about 10 of an inch thick. soft the flour and rather crumbly dough. cold dough to about sprinkle with fine inches. the lemon juice with the cream. Return to the cake firom the oven and pour this mixture oven and bake for 45 minutes Serve with whipped cream. Bake in a moderate oven minutes. Blend the flour with 1 tablespoon of the cream. Fold into the mixttire but not too over it. Remove. Add cmnamon and Add the egg yolks and that the sugar is lemon juice and again beat weU to make sure tablespoons of the sour Now add the remaining 4 dissolved. 1 ake tne stiff froth. and add the partly baked now. Have the egg whites last of aU.CHERRY TORTE Kirschtorte 1 cup butter light 4 tablespoons cream 2 or 3 drops lemon juice 214 cups flour 2 egg yolks pinch salt 1 egg beaten with water 3 cups stoned cherries Mix it with a knife. at the same temperature. Wrap m % FiUing: 2 eggs. and finally add the sour salt to you have a a cloth and minutes. beaten to a h^t cream and mix thoroughly. sugar and beat well. Stir. Brush with beaten egg and at least 9 more Place in the refirigerator for a few white breadcrumbs. separated 1/2 tablespoon flour 5 tablespoons light 2 tablespoons sugar pinch of ground juice cream cinnamon of 1/2 lemon until quite smooth. While for about 30 minutes.

Put Y> m Bake at once in a cool oven for 1 hour. The base is ali about at all. Turn the circles upside down so that the pencil marks will not touch the cake. The next two layers are rings of meringue the same size laid on top of the base. Draw round and cut out 4 11/2 made of meringue mixture in four layers make but well worth the effort.MERINGUE TORTE Spanische Windtorte 8 egg whites 214 cups ^"Sar fine caster 2 cups thick cream Chopped glace cherries and angelica Y2 teaspoonful vanilla essence This is a Torte entirely It is difficuh to Leave the first one blank. Whip When weU. The last is a lattice work ring covering the whole torte and its contents. Pipe the m"eringue on the next two circles the outer ring. Draw a fine inside the rim inches on the second and third circles. When you are more experienced it will not be necessary to draw these fines circles. On the fourth draw a lattice design. the egg whites very stiffly. Pipe the remainder in the lattice pattern on the top one. Fold the sugar into this the mixture is stiff drop the vanilla essence in and mix Spread over the bottom circle about an inch high. Whip -[ 230 ]- . the remainder into a forcing bag. angelica. menngue. Filling the cream very stiffly and add the chopped cherries and Place the two rings on top of the base. To prepare for this. PUe the whipped cream and fruit in the centre and place the lattice fid on top. put a cake tm on a sheet of greaseproof paper. Leave in the oven all night before removing. This is for the hd.

PUNCH TORTE Punschtorte 2 cups fine white selfraising flour 1 1/4 cups sugar of juice 9 eggs and grated rind 1 lemon Separate the yolks and whites of 7 eggs. Beat again until it is very Ught and creamy. Fold in the flour. Beat the 7 egg yolks and the remaining 2 eggs together imtil they are creamy. -[ 231 ] . Bake in a moderate oven for 30 to 35 minutes. a httle at a time. Add the lemon rind and juice. Turn the two jam sides together and glaze with rum frosting (page 236). when cool. Spread both layers with raspberry or strawberry jam. Fold into the mixture. Grease and flour 2 cake-tins fairly deep. Divide the batter between the two. Add the sugar gradually. Beat the egg whites very stiffly. Syrup for flavouring: Yz cup water 1 tablespoon sugar 3 tablespoons rum Mix these ingredients together and moisten both pieces of cake.

before mashing. It is now ready to use as direaed. cover with the cup of milk and cook slowly until they are very soft. Cool and beat in the egg yolks and the grated orange rind. They will then sieve easily.FONDANT ICING 2 cups fine white sugar % cup water pinch cream of tartar Put the sugar and water into the top part of a double saucepan. Add the chestnut mixture to the egg yolk mixture and lastly fold in the whites. As soon as the icing is the right consistency spread it on top of the cake. Whip the cream stiffly and fold into the mixture. [ 232 ] . Cream the butter. ORANGE BUTTER 2 cups thick cream 1 2 tablespoons water cup icing sugar grated rind of 1 4 egg yolks orange Melt the sugar on a gentle heat mixed with the water until it is quite clear. add the sugar and egg yolks alternately. When the icing sticks to the back of a spoon it is ready. CHESTNUT FILLING 2 cups chestnuts. Beat well. 1 cup milk cup sugar mashed and sieved ^ cup butter 14 5 eggs separated After the chestnuts have been boiled soft and peeled. If it gets too thick add a few drops more water or lemon juice. Add the cream of tartar. Melt gently but do not overheat. It is now ready for use. Beat the whites very stiffly.

m or as directed. the custard.CHEESE FILLING 6 eggs. Allow to cool. Work it. When this is all smooth and creamy. Beat the egg yolks with the sugar. Pour the mixture stiffly beaten egg whites. Mix this in with half of the Torte. Place the other the cream on top of the lower the remamder. Warm the Beat in the egg yolks butter and the fold sugar. Cover the top and sides with or sweets. and the into the lined tin. -[ 233 ]- . beat in alternately with the milk. half on top. Add the untU the mixture is like a creamy Put in a double boiler and cook custard. Spread Beat the butter to a cream. separated 2 cups cream cheese 1 cup sugar 2 tablespoons flour 2 cups flour 1 tablespoon butter the flour into Beat the cheese until soft. you can get Uttle imitation coffee beans in chocolate If they make a nice decoration. MOCHA CREAM % cup sugar 1/2 Vz cup strong black cup butter Mocha (coffee coffee 3 egg yolks cup size) coffee and stir well.

chocolate. If it spins a thread between the two. put a clean pair of scissors in and open the blades. Beat the butter. Cover the top with burnt sugar icing (page 236). The cake can be placed in a cool oven which has had the heat turned off. Add the sugar and cook slowly for about 10 minutes. [ 234 ]- . Spread on top of the layers of cake but not on the top one. This will help to dry the frosting quickly. it is ready.CHOCOLATE FILLING 1 cup grated chcx:olate i/^ cup butter % cup icing sugar pinch of ground cinnamon Warm the butter (do not melt). stirring the while. icing sugar and cinnamon until creamy. Let it cool slightly. Serve with whipped cream. To test it. Spread mimediately over the cake and smooth with a palette knife. CHOCOLATE ICING OR FROSTING /4 cup cooking chocolate ' 4 tablespoons icing sugar 6 tablespoons water Melt the chocolate in water in a gentle heat.

Whip the cream and fold lastly into the mixtiure. Serve with whipped cream. BUTTER ICING 1 cup icing sugar 2 tablespoons water 1 drop almond essence 4 egg yolks cups thick cream 1 ^ When Do not overheat. Melt the sugar in the water until quite clear. Add the remainder of the fruit juice. grated nuts. -[ 235 ] . either piled on top or placed in a separate bowl.TRANSPARENT GLAZE 2 tablespoons flour com- 2 or 3 tablespoons sugar 2 cups any fruit juice Blend the cornflour with a little of the fruit juice. This will set the icing. and place in a cool oven. Spread this on top of the fruit and leave to set firm. Boil all together until it becomes thick and clear. Remove from the oven and allow to get quite cool before turning out. cool. Dust with in and add the sifted icing sugar. beat in the NUT ICING % cup icing sugar 2 tablespoons grated nuts Beat the egg whites to a 5 egg whites Then beat the sugar lightly stiff froth. Add the sugar and mix well. egg yolks and the almond essence. Spread on top of the Torte. It is now ready for use and should be of the consistency of butter.

Keep stirring. drop by drop. it is quite smooth. until the mixture coats the spoon.LEMON ICING l^cups 1 icing sugar 2 tablespoons juice lemon 1 V2 tablespoons water grated rind of lemon Mix all together with a palette knife until Spread with the same knife. directed. Allow to cool. then use immediately as directed. or use as -[ 236 ]- . BURNT SUGAR ICING Gebrannter Zucker Yi cup white sugar and water still 2 tablespoons water Cook the sugar in a saucepan until brown. While warm brush it turns a golden over the cake top. Add the rum. RUM FROSTING 1 1 cup icing sugar Yz tablespoons 1 tablespoon water rum Dissolve the sugar and water over a gentle heat.

and the hot especially the fruit punches. made of wmter. She has made it her the Viennese their first taste for it. wines from the Moselle. the Turks who gave Coffee. ^ r u are not enough of them Austrian wines are deUcious. The Punches and bowles seasonal fruit. Many from other countries. punches given to guests on arrival and departure them. In Vienna. use Hungarian ones. or suitable wines to go with — it behind after a battle! Viennese coflfee or France. are traditional Austrian party-tare. the wines from other countnes the wine-loving inhabitants. with Uqueur. But it was world's beverages. the Rhineland. but never put ice drinks m The Austrians Uked their m [ 237 ] . is left large bags of with every kind of cream in every sort of is infinitely varied proportion.Beverages Vienna's great contribution to the own. cold. with chocolate. If you want were brought into Vienna Austrian food. They of course. but there only supphed ancient city vineyards to export.

aUowing a good tablespoon for each cup. Yet again bring it to boiUng-point. Hold a teaspoon face downward over each cup and add the cream. and this time add a teaspoon of cold water. cool for a few seconds and repeat. stir It in before adding the cream.WHIPPED CREAM COFFEE Kaffee mit Schlagobers strong black coffee cream sugar Make some good strong coflFee. the heat the moment the coffee reaches boihng-point. If you wish to add sugar. — -[ 238 ] . again removing it Allow it to when boihng- pomt IS reached. Now put in the powdered coffee. taking care to remove it from m a saucepan. a brandy distilled from cherries. and stir. Bring to the boil. Kirsch is the speciality of Switzerland. Whip the cream. and serve. slowly pouring It over the back of the spoon. TURKISH COFFEE Turkischer Kaffee ^ FOR 4 SMALL CUPS (DEMITASSE) 6-8 lumps sugar 1 Yz cups water 4 teaspoons powdered coffee In the absence of a real Turkish coffee-pot this coffee can be made Put the water in a saucepan and bring it to the boil. Sweeten the cream with a httle sugar Pour the hot black coffee into cups or glasses. Add the sugar and aUow it to dissolve. In this way the cream wiU remain cold and frothy on top of the coffee. to a cup of hot black coffee. and also of Alsace and the Black Forest. Allow it to settle for 3 minutes. KIRSCHWASSER COFFEE Kaffee mit Kirsch This coffee is made simply by adding a shot (according to taste) of Kirsch.

Sprinkle with sugar and stir together. Put the hot chocolate into cups and serve 1 teaspoon each cup with a large blob of cream on top. Squeeze the juice from the remaining oranges and mix into it the Y^ cup of sugar. Sweeten with sugar to taste. Whip gradually to the chocolate powder and the cream until it is stiff with sugar. taking care to remove the white inner skin. add 2 teaspoons orange syrup. at least 1 hour. and remove the seeds. Add water and lemon extract and allow to cool. ice cubes. Pour on the wine and place in the refrigerator. or on ice. Heat and stir until the sugar is dissolved. for Immediately before serving add the champagne. [ 239 ] .WHIPPED CREAM CHOCOLATE Kakao mit 4 tablespoons chocolate powder Schlagohers 1 pint milk 3 tablespoons sugar % cup cream Boil the milk and add it the 2 teaspoons sugar. and fill the glass with soda water. Put a couple of orange sections in a glass. ORANGE SHERBET Orangensc}ierbett 4 SERVINGS 4 oranges ^ cup water Yi cup sugar Split ^ teaspoon lemon extract all Peel 2 oranges. into sections them STRAWBERRY BOWLE Erdbeerbowie 4 1 SERVINGS 2 bottles of Rhine packet frozen strawberries wine 1/3 1 cup of sugar orange ^ bottle champagne Place the fruit in a bowl with the orange juice and sUvers of orange peel added.

difference that the red wine used instead of VANILLA PUNCH Punsch mit Vanillengeschmack 4 1 cup sugar 3 pints water SERVINGS % vanilla pod 2 oranges ^ lemon % cup rum Chop liquid vanilla % cup tea Add it pod into small pieces. Serve immediately.ICED PEACH PUNCH Pfirsichbowle 4 SERVINGS 1 6 ripe peaches 2 bottles Rhine wine cup sugar A ^ bottle champagne Put the peeled and sliced peaches in a bowl. remove when hot and add the rum. all This is made similarly to the previous is with the sole white. Soda water can be substituted for the champagne. and cook over a low heat for 30 minutes. Immediately before serving add the rest of the Rhine wine and the champagne. and any white wine can be used if necessary. Heat once more. and sprinkle them with sugar. Pour over them a bottle of Rhine wine and allow to stand for two hours in the refrigerator. ICED PEACH PUNCH Pfirsichbowle ANOTHER METHOD 4 SERVINGS 1 1 6 ripe peaches 1 cup sugar botde red wine bottle Rhine wine Va bottle champagne recipe. [ 240 ] . with the sugar to the Strain off the water. and add to it the tea and the juices of the oranges and lemon.

Add the rest in a dish of the wine. Sprinkle the sugar over this and pour in half a bottle of wine. Pour on the hot strained tea and heat the whole mixture.NECTAR Nektar 4 SERVINGS 1 5 ripe eating apples 1 lemon bottle Rhine wine % bottle Champagne 14 cup sugar Peel the apples. Soda water may be used instead of champagne and where necessary any dry white wine can be substituted for the Rhine wine. Allow to stand for 12 hours. sugar % lemon 1 2 oranges 1 pint hot tea Press the juice from the oranges and cup rum lemon and put into a bowl lemon peel. 1 pint water Y2 cup sugar 14 cup rum Bring the water to the Remove from boil. Serve while hot. the heat and add the rum. Put in the sugar and stir until dissolved. and just before serving pour in the champagne. [ 241 ] . GROG 4 SERVINGS . Add the rum before serving. core them. Place them and add thin shvers of the lemon peel and the strained juice of the lemons. ORANGE AND TEA PUNCH 14 lb. Allow to stand for 1 with the sugar and slivers of hour. and slice them thinly.

1 cup pineapple juice and the white wine. Allow the chopped almonds to dry for short time. Put this. When the sugar has dissolved serve very cold with ice. Serve cold. Rub the lump sugar juice bowl with the MILK WITH ALMONDS Mandelmilch 1 cup chopped almonds tablespoon sugar 3 cups water 1 tablespoon orange juice 1 Stir the chopped almonds into the water until the liquid becomes milky white. together with the sugar and orange juice. 1 lump sugar wine orange skin 1 cup pineapple juice orange ice well with orange skin and place in a punch of 1 orange.CARDINAL'S CORDIAL Kardinal 1 bottle sweet white 14 lb. Now pound them to a powder. [ 242 ] . Half a bottle of white wine and half a bottle of champagne may be used instead of 1 bottle of white wine. Strain the liquid through a cheese cloth. into the liquid.

Index of Recipes .


faschierte. 167 Anchovy Butter. 33 Braune Kraftsuppe. Nut. 121 Boiled Leg of Pork. 206 219 Apostelkuchen. with Fennel. Bilberry Fritters. Huntsman's. I45 Almond Pudding. 198 Apple Soup. 169 Apfelkraut aus Sauerkraut. 13 Biersuppe. Roast Fillet of. 133 Beans. Green. PoUsh. 144 Asparagus with Breadcrumbs. 150 Anchovy Shells. 121 Beef. 202 Beggarman's Soup. 52 Bohemian Pie. 164 Blatteln mit Kraut. 239 Braised Oxtail. 52 Austern. Hot. 122 Beefsteaks. 13 Bohmische Dalken. 52 Bohmische Knodel. 64 Artischocken. 12 Apfel auf polnische Art. 122 Bratensauce. 228 Biscuits. Wiener. 75 Backhuhn. 64 Biscuit Torte. 42 Bacon Strudel. 206 Biskuits. 219 Apples. 69 Bohemian Dumplings. 82 Blauer Kohl. 23 Bread. Viennese Stewed. 170 Almond Soup. 120 Beef Soup. Viennese. 12 Bohemian Peas. 1 39 Austrian Pancake. Strawberry. 75 Austrian Eggs. grune. 22 Bierkase. 21 Apfehuppe. 74 Baked Sole. 22 Belegte Brotchen. 208 Bishop's Bread. Tyrolean. Viennese. 206 [ 245 ]- . 92 Bacon Dumplings. Bishop's. 167 Bettelmanns-Suppe. 97 Beer Soup. Esterhazy. Wiener. 202 Apple Torte. 42 Bohnen. 74 Beans. 150 ! Beef. Sweet-Sovir. 38 Apfeltorte.Aal mit Wein. 188 Biscuit Pastry. 135 Baked Perch. 37 Alte Huhner in Sauce. 74 Barsch. faschierter. 79 Beef. 169 Apricot Soup. 127 Almond Filling. I39 Baked Ham. 56 Bowie. 60 Asparagus Pancake. Boiled. 209 Biscuits. 163 Anchovy Sauce. 17 Bettelmann. Biskuitteig. Viennese. Stuffed. Green. 42 Bohemian Eggs. 192 Bohmische Erbsen. 204 Baked Eggs with Ham. 69 Boiled Beef. 126 Braten. 198 208 Black Butter. 121 Beef. 156 Bechamel Sauce. gebratene. 37 Artichokes. 63 Apfehtrudel. 62 Blaugesottene Forellen. 214 Almond Pancakes. 38 Apple Strudel. gebackener. sUfi-saure. 147 Blue Trout. 174 Bischofbrot. 2i Beggarman's Pudding.

24 Chicken. 76 Carp with Paprika Sauce. 27 Brioches. 151 Butter Sauce with Capers. 178 Bread. 242 Brennsuppe mit Wein. Plaited. 38 59 Bucklinge Herrings with Egg. 179 Bread Soup with Hard-boiled Eggs. 182 Cheese Filling. 23 Cardinal's Cordial. 75 BUcklinge mit Ei. Radetzky. schneller. with Chestnuts. 151 Butter Torte. Fried. 53 Cake. Old. in Sauce. 221 Chestnut Torte. 65 Bread Dumplings. 197 Butterteig. 200 Cabbage. 76 Carrots with Caraway Seeds. 13 Cheese Torte. Ordinary. 24 Cauliflower. Streusel. Layer. 14 Chicken Paprika. 17 Brotsuppe mit Eiern. 188 Brdtchen. Potato. Casserole of. 119 Bread. 92 Chicken Giblet Soup with Liver Dumplings. 229 Chestnut Filling. Tyrolean. 180 Cabbage. 97 Butterteig mit Germ. 34 Cabbage. 181 Bread. iji Burnt Sugar Icing. 22 Casseroled Eggs. 23 Brunnenkressensauce. 140 Cauliflower Soup. 54 Casserole of Chicken. 43 Butter Icing. 232 Chestnut Souffle. Cold. 233 Cheese Souffle. 196 94 Chicken. 125 Caraway Soup. Viennese.Bread. Brown. 183 Bread. 93 Cabbage Salad. 182 Cabbage Soup. 182 Bread. 62 Chicken Pancakes. 222 Chicken and Veal Broth. 53 [ 246 ]- . 148 Chestnut Torte. 198 Butterteigstangeln. 235 Butter Sauce. DumpUngs. 143 Cheese Spread. 92 Chicken Ragout. 75 Burgunder Koch. 222 Cherry Soup. Buchteln. 194 Calves' Brains. Milk. 220 Buttermehlnockerln. 43 Bread. 43 Buttersauce mit Kapem. Viennese. 202 Cherry Torte. Honey. 22 Bread-and-Butter Pudding. 236 Butter Cherry Strudel. Red. Stuflfed. 166 Breast of Lamb in Marjoram Sauce. 225 Cake. 98 Chicken in Wine Pastry. 94 Tiroler. 98 Chicken. Carp with Horseradish. sparsame. 151 Butterteig. 28 Brennsuppe. Cheese. 217 Brown Meat Soup. 183 Brown Linzer Torte. South German Style. Viennese. 191 1 Cheese Bread. 71 Brown Bread. belegte. 72 Cabbage with Sour Cream and Caraway Seeds. 131 Caraway Goulash. 25 Chicken in Butter Sauce.

66 Dalken. 100 Duck. 96 Chicken. 238 Coffee. 143 Csipetke. 45 Cream Pea Soup. 239 Date Torte with Nuts. 34 Crescent Rolls. Sacher. Roast. 238 Coffee. 210 Cookies. 40 Coffee Cream. 225 Cod with Pepper. Dough. 38 Duck. 43 DumpUngs. 78 Cream Cheese Crescents. Dill Sauce. Egg. 227 Chocolate. Stewed. 40 Dough. Stuffed. 41 Cream Cake. 44 Dumplings. Bacon. Yeast. 94 Chicken with Green Sauce. Hungarian. 77 Coffee Cookies. 45 Dumplings. 186 Crescent Rolls with Various Fillings. 223 Datteltorte mit Nussen. Fine Noodle. 78 Creamed Herrings with Anchovies. Flour. 1455 146 [ 247 ]- . 42 Creamed. 223 Cream Jelly. Bohemian. 208 Chocolate Strudel. Very SmaU. 95 Chicken. 44 Cream Cheese Strudel. 189 Doughnuts. 46 Dumplings. 234 Chocolate Pudding. 47 Eels in Wine. Bread. 96 Crescents. 238 Cold Cherry Soup. Marinated. 44 Dumplings. 43 Dumplings. 64 Cucumbers. 99 Chocolate FiUing. 188 Croquettes. Butter. 32 Doboschtorte. 223 Clear Soup. 234 Chocolate Frosting. 213 Coffee Coffee Dough for Pockets. Hot. 187 Egg Batter Pancake. 201 Dough. 47 DvmipUngs. Tea. Stuffed. 102 Duckling. 151 Tyrolean. 164 Cra>'fish3 DumpUngs. 30 Clear Soup with Sliced Pancakes. 212 Whipped Cream. Turkish. 142. Tyrolean. Stuffed. 42 Diamplings. Viennese. 40 Dough. Cream Cheese. 47 Chicken Stew. 55 Whipped Cream. 209 Crayfish Butter. 46 DimipUngs. 210 Dough. Strudel. Coffee. 192 Chocolate SUces. 79 Creamed Liver Soup. 173 Coffee. 78 DvimpUngs. Cucvimber Soup. 188 Cream Cheese DumpUngs. South German Style. 234 Chocolate Icing.Chickenj Roast Stuffed. Farferl. Kirschwasser. 203 Creamed Crayfish. bdhmische. 204 Chocolate Torte. loi Duck. 100 Cookies. 26 Cream Strudel. Liver. Snow. 203 Dumplings. 168 Cucumber and Horseradish 55 Salad. Cream Cheese. Potato. Roast. Quick. 27 Cucumber. Dandelion Leaves in Sour Cream. Kidney. Plain Noodle. 99.

192 Fleisch-Tascherln. gebratene. Roast. 20 Einfache gefullte Paradiesdpfel. 80 Fish with Caper Sauce. 66 Faschierter Braten. 172 Essigkren. 207 Flounder Steak with Anchovy Sauce. 146 Eierkuchen mit Schinken. 138 Eierspeise. 122 Eggs. Fillet Fisch. 134 Feiner Gugelhupf. 56 Emperor's Pancake. 239 Erdbeerkoch. Tiroler. 140 Eier auf Kasserole. Fruit. 119 of Beef Esterhazy. Baked with Ham. 152 Fish Soup Stock. 40 40 French Pastry. 44 Fondant Icing. 213 Florentiner Torteletten. 89 Dough. 141 Faschierter Schweinschlegel. 80 Fisolen Grune. 30 Florentine Cream. gebratener. 170 Entchen. 116 Fridatten. with Crayfish Butter. 21 Fish Stew. 88 Forellen mit Paradiesdpfeln. gerollte. 139 HjcA Fi5c/i mi'r /ein^n Krdutem. 200 Fricandeau. 139 Eggs. 26 Erbsensuppe mit Schweinefleisch. schnelle. 67 Chopped Herbs. 146 Egg Croquettes. 100 Erbsen. 140 Eggs.Egg Batter with Cream. 140 Eier Omelette. Stuffed. 152 Eierkroketten. 81 Erdbeerbowle. 142 Emperor's Pudding. osterreichische. Austrian. 143 Eierkuchen mit Rahm. 87 Fairy Ycast-Cakcs. 21 Rahm. 50. 120 Forellen in Olgebraten. 179 Rahm. 142. 58. 120 Fillet Steak Larded. 12 Paschierte Artischocken. 84 Fischgulasch. blaugesottem. 193 Farferl Forellen. 141 Fish. 52 Fladen. 172 Farferlteig. 84 Fish Sauce. 102 Faschierte Gurke. 138 Eier. 81 Fischsauce mit Fischsuppe. 80 mif Kapemsauce. gebratenes. Bohemian. 139 Eierspeise. 36 Erddpfelnudeln. 64 Faschierte Ente. 75 Esterhazy-Rostbraten. 211 Feirur Nudelteig. Creamy. 213 Florentine Tartlets. 200 Flan. 108 [ 248 ] . 143 Eggs. 69 Erddpfelbrot. 142. faschierte. gespickter. 40 Eggs Tyrolean Style. 100 Ente. Casseroled. 141 Eier mit schwarzer Butter. Larded. 232 Forellen. 207 Florentiner Erbsensuppe mit Rahm. 141 Eggs with Black Butter. 119 Filets. 81 Fish with Einfache Fleischbruhe. bohmische. 139 Eggs. Fasan. geschdumtes. 138 Eggs. 163 Flour Dumplings. 99. 80 Eier mit Krebsbtitter. 140 Lungenbraten-. 41 Fleischsuppe. Rolled. Tiroler. 102 Ente.

56 Geddmpfter Hase. 161 Griine Sauce. 74 Gebackener Schinken. 205 Gebrannter Zucker. 133 Gefalltes FrUhlingssuppe. 92 Gedtinsteter Ochsenschlepp. 135 Gebackenes Stroh. Stuffed. 136 Sauce. 193 1 30 Fruit Flan. 56 Gewohnlicher Nudelteig. 108 Gebratener Schopsenrucken. 82 Gebratene Ente. 82 Gebratene Schnepfe. 189 Gerollte Eierspeise. 36 Gekochtes Schdpsenfleisch. 152 Gebratener Truthahn. 56 Mayonnaise. 192 Fruit Loaf. 109 Gebratene Tauben. 40 Giblet and Cooked Poultry Ragout. 14 Gespickter Fisch. 136 Rum. Germstrudel. 236 Gefullter Kalbsbraten.Fried Chicken. 109 Grog. Caraway. 152 Gedunstete Gurke. Sweet-Sour. 74 Gebackener Barsch. 57 Gevnckelter Nierenbraten. 173 Melonen mit Rahm und Erd- 174 beeren. Gefrorener sourer GefUllte Rohm. 236 Gebratene Austern. 156 Beans. 138 Fruit Torte. 234 Frosting. Roast. 118 Garniertes Kraut. 70 Gebackene Pilze. 106. 102 Goose Stuffing. 66. 166 Frosting. Hungarian. 107 Gebratener Fasan. 32 Fritters. Gebackene Paradiesapfel. 64 GedUnstete Huhner. 27 FrQhlingskdse. 69 Beans with Fennel. 161 Peppers. 103. 130 Frugal Peasant Soup. Veal. 82 Fried Straws. 84 Gespickter Kalbschlegel. 69 Grune Fisolen. 104 Goulash. 125 Goulash. 14 Goose. 211 [ 249 ]- . 99. 123 Goulash Soup. 117 Gebratene Makrelen. sufi-saure. 18 Huhn. 94 Gugelhupf. GefQllte Paprika. 115 Fruchttorte. 102 Goose Livers. 28 Goulash. 172 Gesottenes Rindfleisch. 121 GanSjgebratene. 104 Gebratenes Entchen. 128 Gravy Green Green Green Green Green Sauce. Rich. no Griine Mayonnaise. 102 Gdnseleber. 241 Grune Bohnen. 128 GeflUgelragoiit. 100 Gebratenes Rebhuhn. Chocolate. luftiger. 126 Gediinstetes Lammfleisch. Bilberry. 52 93 Gebackene Seezunge. 205 Fridattensuppey Tiroler. 94. 82 Fried Oysters. 100 Gebratene Gans. 207 Fruit Pudding. 95 Gekochter Schweinschlegel. 221 GefuUter SchopsenrQcken. 117 Gebackene Kartoffeln. 171 Germteig. 221 Geschdumtes Erdbeerkoch. 93 Fried Mackerel.

gediinstete. 235 Icing. 213 KaffeekHchlein. Roast. 80 Gulasch. 96 Hahner. 178. 21 Hot Apple Soup. Vienna. alte. Huhn. 182 Kalbsbraten. 183 Hausente ah Wildente. 83 Hollandaise Sauce. 97 HUhner in Weinteig. 98 Huhner mit Buttersauce. faschierte. Burnt Sugar. 15 Hamburgers. 55 Gurkensuppe. 28 Gulasch. 96 Hungarian Goulash. 182 Honey Cakes. 123 Gurke. 135 Hungarian Marrow. 84 Haddock with Paprika. 238 78 Kaffeecreme-Gelee. 1 1 1 Horseradish Sauce. 168 Huhn. loi Heidelbeertascherln. 163 Kalbshim. 174 Icing. 98 Hiihner mit grUner Sauce. Lemon. 99 Gulaschsuppe. Tyrolean. Kalbs-. 38 Hot Chocolate Pudding. 235 Hdjier Schokoladenpudding. 210 94 95 Guineafowl. Hungarian Chicken Stew. 170 Kaiserschmarren. with Anchovies. 142 Kakao mit Schlagobers. gefalltes. 75 Herrings. 238 Kaffee. 66 Gurke. Kaffee mit Kirsch. Chocolate. Kalbsschnitzel. gespickter. 93 Huhnerpalatschinken. 240 Icing. ungarisches. 16 Herrings.feiner. Fisch-. 83 Ham and Melon Hors-d'Oeuvre. gediinstete. 78 Heringssalat. 14 Hummer mit kalter Sauce. 168 Heringe in Ol gebraten. geddmpfter. 94. 108 Gulasch. 32 16 [ 250 ]- . 57 Huntsman's Beefsteaks. 117 Horseradish Relish. 236 Nut. 27 Huhnerragout. 232 Icing. Ham Ham Patches. Butter. tUrkischer. 239 gefilllter. 236 no no Icing. 153 Horseradish Soup. Rich. 127 Iced Peach Punch. 234 Icing. 206 Honigbrot. Paprika-.1 8 Gugelhupf. Gugelhupf. 238 Kaffee mit Schlagobers. 153 Holldndische Sauce. Fondant. Viennese. 119 Kalbsnierenbraten mit Paprika. 64 Gurkensalat nth Kren. in Sauce. 211 Gugelhupf. 210 Herring Salad. Sacher-. Hausbrot. 16 Kabeljau mit Pfejfer. Honey Bread. 77 Kaffeecretne. Biicklingc. 173 Herrings in Oil. 83 Heringe in Rahmsauce. Baked. Wiener. 118 Kalbsgulasch. 153 Kaiserkoch. Creamed. Hase. 115 Kalbschlegel. 92 Hahner. Paprika-. 48 Slices. with Egg. 210 Gugelhupf. 123 15 Ham. 126 Hare. 117 Huhn.

22 Kastanientorte. Topfen-. 57 Kidney Dumplings. 128 Knodel. 61 Kartoffeln. Speck-. 45 44 ^ocA. Leber-. 171 iCocA. 24 Kraftsuppe."!! Karfiolsuppe. 187 Kipfeln. garniertes. 143 Kdsebrot. 153 Krensuppe. 210 Kiimmelfleisch. 229 Kirschwasser Klops. Pot-roasted. 61 Kartoffelsalat. ungarische. in Marjoram Sauce. 119 Larded Fish. Burgunder. Topfen-. 188 Kirschstrudel. 118 Larding. 92 Lauchsuppe. 24 Karpfen mit Kren. 128 Lamb. lichte. 56 Krapfen. 45 Kipfeln. Kartoffel-. 222 Kastanienkoch. 148 Kastanientorte. mit Mehl. 132 Knodel. Senf-. 42 Knddel. 47 Knodel. bohmische. 46 Lammfleisch mit Pilzen. Kaiser-. 78 Krensauce. 84 Larded Leg of Veal. 125 Kdseauflauf. 32 KUchlein. 60 Kartoffelpuffer. 112 ATocA mjf FrUchten. 29 Krebse mit Obers. Larded Fillet Steak. Wiener. 45 Knddel. 46 Kartojfel mit faschierter Leber. 225 Leberknddel. Kajfee-. 131 Lamb Cooked 129 with Mushrooms. 29 Layer Cake. 62 Kardinaly 242 Karfiol auf Wiener Art. 34 Kraftsuppe. 186. 126 Coflfecj 238 Kletzenbroty 207 Lamb. 43 Knddel. Semmel-. 202 Lamb. Mandel-. Tiroler. 16 Lebersuppe mit Rahm. 53 Krautsalat.1 1 Kalter Rets. 38 Kirschtorte. 132 Lammfleisch. 171 ^o/i/j blauer. 45 Knddel. 72 Kartqffelgidasch. 182 Kdsetorte. 130 Lamb's Head. Kirschkaltschale. Wiener. 70 Kurbisse. Zillertaler. 175 Koch. 34 -[ 251 ] . 164 Kartoffelsuppe. Breast of. 57 Kartqffelknodel. Nieren-. Kaninchenpastete. 76 Kartojfeln. 59 Kraut auf Wiener Art. 65 Krebsbutter. 42 Knddel. 76 Kohlsuppe. gedunstetes. Stuffed Saddle of. 33 Krapfen. 72 Kraut. 170 Leber kuchen. 53 Krautvjurstel. Radetzky. Paprika-. 222 Kiimmelsuppe. lichte. 23 Kurbisse mit Paprika. 212 Karpfen. 18 Kraut mit Rahm. 129 Lammskopf. gebackene. 170 11 Kaninchen mit Paprika.

Roast. 226 Macaroon Torte. 208 Leg of Pork. 86 Makronentorte. 15 Melonen. Wiener. 193 Lungenbratenfilets. Hungarian. 30 Mussels in Wine. 52 Mussel Soup. Baked. 242 Milkbread. 216 Linzer Torte. 181 Minestra. 29 Leg of Mutton. 166 Meat Pockets. 166 Melons with Cream and Strawberries. 226 Makrelen. 70 Maultasclien. loi Mustard Sauce. 128 Meat Loaf. 44 Lichte Kartoffelsuppe. 230 Milchbrot. Viermese. 54 Murbeteig. Brown. 16 Liver Soup. 128 Loin of Veal. 35 Mocha Cream. 29 Lichte KraftsuppCy 24 Lieblingshonigkuchen. 82 Makrelen mit Paprika. Boiled. 37 Marinated Duck. Larded. 45 Liver Meat Cake. 223 Lobster and Cold Sauce. Stuffed. 242 Mandehchmarren. 233 Mokkatorte. Roast. 207 Milk RoUs. 129 Leg of Pork. 119 Mohn-Nudeln. Fruit. Green. 86 Mohr im Hemd. 206 Melone mit Schinken. Little. Paprika. 217 Little mit Rahm und Erdbeeren. 133 Leg of Pork. Fried. 57 Marrow Paprika. 85 Muschehuppe. 117 Luft. 118 Lemon Foam. 162 154 Mandelkoch. 160 Lemon Lemon Icing. 154 Meat in Vinegar. Creamed Viennese. 167 1 Mohre mit KUmmel. 29 Linzer Torte. Wiener. 161 Mayonnaise. 122 Meat Pockets. 199 Muscheln mit Wein. 37 Marillensuppe . 30 Madeira Cake. 186 34 Loaf. 206 Mein Lieblingshonigkuchen. Mein. Mustard. 170 Mandelmilch. 129 [ 252 ] . 84 Loin of Mutton. 159 Mutton. Viennese. 224 MandelfUllung. 181 Milchrollen. 224 Mackerel. Mushroom Cutlets. Stuffed. 82 Mackerel. 145 Mandehuppe. 185 Mohntorte. 41 Mehlnockerln. 35 Minestrone. 41 Liver Dumplings. 174 Mayonnaise. gebratene. 236 Sauce. Light Potato Soup. 162 Mayonnaise Sauce. 134 Leg of Veal. 214 Mushroom and Wine Sauce. 133 Marrow. 85 Mustard Mayonnaise. 58 Mushrooms. 49 Mohnkipfel. 186 Milk with Almonds. 174 Luftiger Germstrudel.Leek Soup. Leg of. Viennese. gefUllte. Meringue Torte.

144 Pancake. Almond. 58. Paprika. 35 Pastetchen. 241 Nierenbraten. 224 67 Ochsenschlepp. 136 209 Paprikahuhn. 125 Ox Tongue with Horsc-Radish. gewohnlicher. 66 Paprika. 45 Nigger in his Shirt. Stewed. gervickeJter. heifie. 49 Nudelschoberl. Roast Loin of. 200 Pastry. 48 60 Pancakes. 128 Osterreichische Eier. 147 Nierenknodel. 116 Paprika-Kalbsschnitzel. 1 39 Mutton. 220 Orangenscherbett. 49 Noodles with Cream Cheese. Paprika Veal. 14 Noodle Dough. 48 Noodles. 124 Oxtail. 40 Pancake. 146 Pancake. 155 Omelette. Fine. Orange Butter. 241 Oysters. 220 Pastry. Mokn-. Chicken. 224 209 214 Paprika Mackerel. Chicken. 86 Paprika. 92 Paprikakarpfen. 40 Nufibiskuits. 239 241 Pastry. Viennese. Asparagus. 124 Paradiesdpfelsauce. 212 Pastry. 158 Old Chicken in Sauce. Plain. Egg Batter. gedunsteter. 92 Nudelteig. Ox Tongue with Caper Sauce. 198 Open Sandwiches. Puff. gefQllte. 117 Palatschinken. 49 Nudeln. 49 Nudeln. 11 Nut Nut Nut Nut Biscviits. Quick Puff. 17 Orange and Tea Pvmch. Braised. 146 Pancake. 40 Noodle Pie. einfache. Roast. 82 Nektar. 145 Pancakes. 31 Parsley Sauce. 172 Pancakes. 239 Orange Torte. 198 Pastry. 126 133 Nectar. Pufif. 142 Pancake. 145. gefullte. Viennese. French. Potato. Fried. Plain. with Sauerkraut. Poppy-Seed. 167 Noodle Dough. Yeast. gefullt mit Reis. 200 Orangentorte. 145. Nudeln mit Topfen. Emperor's. 76 NuJ3f»ll""iy 214 Nufitorte. Short. icing. 155 Partridge. 192 Paprika. 109 Olive Sauce. Austrian. 70 Ochsenzunge mit Kern. Rabbit. 50 Pancakes. Filling. Erddpfel-. 69 Pancakes for Soups. 199 [ 253 ]- . 130 Naturgebratener Schweinschlegel. Tartlet.1 Mutton. gebackene. 235 Torte. 126 Paradiesdpfel. 196 Pastry. 40 Nudelteig. 199 Pastry Sticks. with Jam. 97 Paradiesdpfehuppe mit Reis. 232 Orange Sherbet. Biscuit. 116 Paradiesdpfel. 138 Onion Soup. feiner.

108 Petersiliensauce. Roast. 175 Rets. 136 Potato and Cheese Turnovers. 180 Pockets. 41 Quick Clear Soup. 222 Radetzky-Kastanientorte. Stuffed Green. Quick. 93 Redout. gebratenes. Wine. Gefliigel-. 169 [ 254 ]- . 171 Wine Sauce. 109 60 Potato Salad. 128 Prosperous Peasant Soup. 93 Ragout. Fried. 197 Pea Soup. 241 Punch Torte. Viennese. 61 Potatoes. 203 Rebhuhn. with Liver Stuffing. 49 Poppy-Seed Roll. Dough for. 169 133 Pork Jelly. 240 Pheasant. 62 Cabbage with Chestnuts. 213 Rahmstrudel. Baked. 28 Pot-roasted Peppers. 17 Pork. 59 Potato Balls. 107 Pigeon with Mushrooms. 52 Plaited Bread. 200 Puff Pastry. 112 Punch. Florentiner. Rabbit Pie. 112 Pockets. 197 Pfirsichbowle. Light. Radetzky-. Giblet and Cooked Poultry. 136 Perch. 30 Quick Puff Pastry. Iced. 231 Pigeon. 61 Red Red Red Red and Green Pepper Salad. Prosperous. 196 Puff Pastry. Roast Leg of. 72 Pastry. 41 Polish Apples. 198 Puff Pastry Sticks. 106. Rabbit. 28 Lamb. 222 Radetzky-Reis. Bohemian. 240 Punch. 62 Wine Pudding. 155 Puff Pastry. Hiihner-. 226 Pork. Tyrolean. Frugal. Iced Peach. 66. 93 Rahm. kalter. 93 Ragout. 231 Punch. Tyrolean Style. 59 Potato and Cheese Turnovers. 18 Potato Soup. 27 Peasant Soup. Cream. 240 Punsch mit Vanillengeschmack. 52 Peasant Soup. Radetzky Rice. 240 Peas. 58 Potato Balls. 60 Potatoes. 200 Potato Wheels. 74 Perlhuhn. 169 in Poppy-Seed Noodles. Tj-rolean Style. 179 Potato Dumplings. Roast. Orange and Tea. gebackene. 133 Pork. 107 Pilzschnitzely 58 Pilze. Vanilla. Yeast Puff. Radetzky Chestnut Torte. 169 Ragout.Pastry. 29 Potato Stew. 240 Punschtorte. Stuffed Leg of. Little Meat. 156 Rets. 69 Potato Bread. 56 Potatoes in Mustard Sauce. Chicken. 46 Potato Pancakes with Sauerkraut. 185 Poppy-Seed Torte. 198 Rabbit Paprika. 134 Pork with Cabbage. 108 Pie. Yeast. 26 Peach Punch. Boiled Leg of.

147 Schmarren. 130 Sandwiches. 147 Poppy-Seed. 109 Roast Pheasant. Wiener. Open. gebratene. 208 Schokoladenstrudel. 99. 208 RoUs. 31 Sardellensauce. Pilz-. 187 Schnelle Fleischsuppe. gebackener. Vienna.gekochtes. 185 Schmarren made with Bread. 102 Roast Hare. 133 Roast Loin of Mutton. Schmarren. 150 Rich Gravy Sauce. Schnitzel a la Hase. Crescent. with Various Fill- t ings. 96 Schnitzel. 30 RoUs. 158 Saner ampfersauce. Tiroler. 107 Roast Snipe. 1 Sauerkraut. 128 Roast Partridge. 135 Schinken in Brotteig. 135 Schinkenschnitten. 121 Sauce mit Pilzen und Wein. a la Hase. 109 Roast Stuffed Chicken. 15 Roast Turkey. 156 Rindfleisch. 114 Sckokoladenpudding. 95 Schinken. 120 Roast Goose. 46 Schneetorte. 57 Sauerkraut. 100 Roast Fillet of Beef Esterhazy. 218 Saftbraten. Milk. gesottenes.Rice Bombe. 166 Schellfisch mit Paprika. Cold. 17 -[ 255 ] . gefrorener. 186 Rolls. 236 Sacher Chicken. 227 Schollenschnitzel mit Sardellensauce. 106. 120 Roter. 204 Schinkenflecker In. Vienna. 138 Rolls. Wiener. 58 62 Ruben mit Pilzen. 31 Sauerbraten. 175 Rice. 157 Sauerampfersuppe. 83 Roast Pigeon. 115 Schnitzel. 131 Schopsenfleisch. 96 Sacher Tone. 63 10 Roast Leg of Pork. 163 Rice Soup with Tomatoes. 104 Roast Veal with Kidneys and Pap- Schinkenstrudel. 109 Schnitten. 157 Sourer Rahm. 184 Schokoladenschnitten. witli Apples. 48 Schlagobers. 173 Schsiterhaufer. 226 81 Schopsenbrust in Dostensauce. 154 Sauce Tartare. 68 Rum Frosting. 225 Rolled Eggs. 115 168 Schnitzel. 128 Roast Duck. 114 Schnitzel. Salzstangerln. heifier. 118 Rohnsalat in saurem Rahm. Hot. with Onions. Wiener. 198 Schnepfe. 184 Sandtorte. Radetzky. 169 Sardellen in Muscheln. Esterhazy-. Sacher-Huhn. 147 Schneenockerln. 186 SchneUer Butterteig. Semmel-. Schokoladen-. 122 Salt Rolls. 12 Sardellenbutter. 184 Rostbraten. Salt. 172 I "^ rika. ic8 Sauce Rahmsauce. 55 Roll. lOO Roast Duckling. Wiener. Crescent. 204 Schokoladentorte.und-Griiner-Paprika-Salat.

Tiroler. 148 Strudel mit Topfen. 60 Sen/mayonnaise. Fish Soup. Viennese. 116 Semmelschmarren. 63 Spinach. 18 Stangeln. Wine. 63 SchopsenrUcken.naturgebratenery 133 Seezunge. 143 Cream. 205 Snow Dumplings. Sole. 80 Stew. 128 Spinatkucheln mit Eiem. 230 Spargel. 115 [ 256 ]- . 27 Speckknodely 42 Stuffed Chicken. Chestnut. Chocolate. 136 Leg of Pork. Cherry. 20 Streuselkuchert. 96 Stew. faschierter. 239 Short Pastry. 119 Steinbutt mit Pilzen. gebackene. 54 Spinat mit Obers. Baked. 147 Senfkartoffeln. 157 Sorrel Soup. 201 Sour Cream Mould. 200 Schwarze Butter. 201 Souffle. 203 Strudel Cream Cheese. 121 Green Peppers. 134 Spinach Bread Fritters with Egg. Stangen-. Fried. 102 Sttiffed Eggs with Crayfish Butter. 90 Schweimchlegel. 109 x8o Stroh. Wiener . Orange. Strudel. 159 Strawberry Bowie. gekochter. 205 Strudel. Bacon. Yeast. 239 Strawberry Whip. 134 Spanische Windtorte. 94 StuflFed Chicken. 203 Dough. 86 Semmelknodely 43 Stock with Vegetables. 199 Slices. Butterteig-. 74 Sole in Wine. 172 Straws. 129 Spring Cheese. 162 Sen/sauce. 204 Strudel. gefulltery 130 SchdpsenschUgel. Hungarian Chicken. 190 Strudelteig. Roast. Fish. 203 Strudel. 95 Stuffed Duck. 122 Stewed Mutton. 194 Stew. 133 Stewed Beef. 31 Souffle. 130 Stuffed Veal. 225 Soleier. 52 Spargeltorte. 52 Steak. Roast. Sherbet. 205 Streusel Cake. 54 Stuffed Loin of Veal. 141 Stuffed Stuffed Speckbraten.gebratener. Plain. Creamed. 117 Stuffed Saddle of Lamb.Schdpsenriicken. 164 Schweinefleisch mil Kraut . 208 Snipe. Veal. 20 Schweinschlegel. 21 Stock. 194 Striezel. 157 Spanferkel. Fillet Larded. 144 Sparsame Brennsuppe. gebackenes. 12 Strudel. 74 Seezunge mil Wein. 17 Stangenspargel. 136 Schweinssulz. 46 Snow Torte. Cheese. 202 Strudel. 86 Sorrel Sauce. 202 Strudel. 130 Stock. Chocolate. 173 Sour Cream Sauce. Apple. 134 Schiveinschlegel. 204 Strudel.

Triester. 207 Torte. 70 Tarkischer Kaffee. 103. Biscuit. 223 Tyrolean Potato Balls. 222 Sweet-Sour Green Beans. 69 Tyrolean Trout. 32 Tiroler Knodel. Vienna. Cherry. Fleisch-. Cheese. 199 Tartlets. 222 Torte. 216 -[ 257 ]- . 228 Torte. 25 SuB-saure. Butter. 134 Suppe mit Leberknodeln. 218 Tascherln.Suiffingj Goose. 158 Tartlet Pastry. 88 Trout. Torte. 104 — 106 Sucking Pig. 225 Torte. grUne Bohnen. Radetzky Chestnut. Trout with Tomato and Bacon. Tyrolean Bread-and-Butter Pudding. 125 Tongue with Horse-Radish. Hot. 68 Turnovers. 188 Turkish Coffee. 220 Torte. 44 Torte. Macaroon. 121 Topfenknodel mit Mehl. 208 Tyrolean Beef. 75 Trout Fried in Oil. 235 Tortelettenteig. Fruit. 41 199 Transparent Glaze. Florentiner. 141 Tiroler Forellen. 230 Turkey. Traunkirchener. Chestnut. 106. 124 Topfenkipfeln. 224 Torte. 238 Turnips. Poppy-Seed. Viennese Baked. 226 Torte. Linzer. 47 Tyrolean Horseradish Soup. 238 Tongue with Caper Sauce. 107 Tea Cookies. 69 Torte. 89 Ungarische KUrbisse. Stuffed. Nut. 209 Teebrotchen. 89 Tiroler Fridattensuppe. Tyrolean. 90 Turkey. 209 Teigfiir Tascherln. Stuffed. Snow. 96 Torte. 166 Tyrolean Clear Soup with Sliced Pancakes. gebratene. 104 106 — Tomatoes. 123 Ungarisches Hiihnerragout. 217 Tiroler Brennsuppe mit Weirty 28 Tiroler Eierspeise. Torte. 158 Turbot with Mushrooms. 221 Torte. 217 Torte. 217 Torte. Roast. 41 Tauben. gebratener. 107 207 Tauten mit Pilzen. 67 Tomatoes. Florentine. Traunkirchener Torte. 89 Trout. 227 Torte. Date. 41 Tascherlriy Teigfiir. 220 Torte. 57 Ungarisches Gulasch. 87 Truthahn. Meringue. Apple. 104 47 Tiroler Scheiterhaufer. 224 Torte. 218 Triester Torte. 216 Torteletten. 166 Tiroler Speckbraten. 229 Torte. Chocolate. Orange. 219 Torte. 104 Turkey Stuffing. 32 Brown Linzer. 121 Tomato Sauce. Sacher-. Punch. Blue. 221 Torte. 69 Tartar Sauce. with Nuts. Vienna. 231 Torte. 104 Stuffing. 218 Torte. 32 Tyrolean Dumplings.

172 Vol-au-Vent. 176 Weinstrudel. 159 Wiener Torte. 172 Viennese Potatoes with Liver Stuffing. 210 Wiener Kohhuppe. 126 Viennese Lemon Foam. 208 Wiener Saftbraten^ 122 Wiener Schlagobers. 114 Wiener Schnitzel a la Hase. 115 Vienna Torte. 72 Yeast Cakes. 59 Zitronensauce. 210 Vienna Schnitzel. 176 Vanillezucker. Paprika. 13 . 200 Strudel. 35 Viennese Pancake. 115 Wierur Senfsauce. 116 Whipped Cream Chocolate. 71 Viennese Creamed Liver Soup. 32 Wiener Luft. 216 Wiefier Zwiebelsuppe. 35 Viennese Mustard Sauce. 174 Vegetable Marrow Paprika.gebrannter. 160 Wiener Backhuhn. 205 Weinteig. 208 Viennese Cabbage. 159 Viennese Onion Soup. 238 Whipped Cream. Viennese. 35 Vienna Schnitzel k la Hase. 34 Wiener Kraftsuppe. 125 Zwieback.Vanilla Punch. 189 Yeast Pancakes with Jam. Larded Leg of. 114 Wiener Maultaschen. 70 Viennese Beef Soup. 172 White Pea Soup with Pork. Fairy. 156 Zucker. 36 Zillertaler Krapfen. 34 Viennese Cauliflower. 116 Veal. Stuffed. 118 Veal Stew. 174 Viermese Minestrone. 208 Veal. 236 Zunge mit Kapernsauce. 33 Viennese Beggarman's Pudding. 239 Whipped Cream Coffee. 72 Viennese Cabbage Soup. 115 Veal. 160 Veal Goulash. 240 Vanilla Sugar. with Kidneys and Paprika. 192 Yeast Puff Pastry. 172 Wiener Schnitzel. Wiener. 193 Yeast Dough. 117 Wiener Gugelhupf. 16 White Sauce. 205 Viennese Hamburgers. 118 Veal. 122 Viennese Whipped Cream. Stuffed Loin of. 34 Wine Wine Pastry. 208 Viennese Baked Tomatoes. Roast. 197 Yeast Strudel. 35 Zzviebelkuchen. 70 Vegetable Soup. 184 Zwiebelsuppe. 212 Watercress Sauce. 117 Veal.i67 Viennese Biscuits. 92 Wiener Biskuits. 216 Vierma Turnovers. 200 Weifie Sauce. 154 Viennese Stewed Beef. 36 Vienna Gugelhupf. 159 Wsinsauce. 190 Young Vegetable Soup.




1 .


for they are quickly and easily prepared with the minimum of trouble and expense. the secrets of French cooking in a way which will make you want to try them for yourself and you will be astonished at the ease with which you too can prepare these — delicious dishes in your own kitchen. and the subtle flavourings beloved of the French chefs are the deUght of all who make their acquaintance. and enjoy the authentic Italian flavour which you will be able to conjure up so easily. simply and clearly. This book sets out. all is — . But Italy these are familiar the home of many other delicious recipes. German Cooking NELLA WHITFIELD German to be. is — m Italian Cooking DOROTHY DALY Noodles. It cooking is not as well-known in England as it deserves and delicious: and transforms the soUdj satisfying most ordinary ingredients into dishes fit for an Emperor. and many of Hundreds of recipes are included them will speedily become firm favourites.ORM WI S VOLU M French Cooking ELIZABETH SMART AND AGNES RYAN The haute cuisine of France is known throughout the world. spaghetti. and this book gives you the opponujiity of getting to know them. You will soon find many favourites among these clearly-described dishes. macaroni. this book. vermicelli to every lover of interesting food.

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