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100 Austrian Food Recipes
Azioni libro
Inizia a leggereLunghezza: 67 pagine46 minuti
- Editore:
- Lulu.com
- Pubblicato:
- Nov 17, 2015
- ISBN:
- 9781329696785
- Formato:
- Libro
Descrizione
100+ Recipes of the traditional Austrian cuisine. There are Soups and Salads recipes. Fish, Meat, Entrees, Poultry, Game, Sweets and Beverages recipes. And you have step-by-step cooking instructions for all the recipes.
Informazioni sul libro
100 Austrian Food Recipes
Lunghezza: 67 pagine46 minuti
Descrizione
100+ Recipes of the traditional Austrian cuisine. There are Soups and Salads recipes. Fish, Meat, Entrees, Poultry, Game, Sweets and Beverages recipes. And you have step-by-step cooking instructions for all the recipes.
- Editore:
- Lulu.com
- Pubblicato:
- Nov 17, 2015
- ISBN:
- 9781329696785
- Formato:
- Libro
Informazioni sull'autore
Correlati a 100 Austrian Food Recipes
Anteprima del libro
100 Austrian Food Recipes - Marcelle Morphy
100 Austrian Food Recipes
Marcelle Morphy
List of Recipes
100 Austrian Food Recipes
List of Recipes
Introduction
Entrees
GANS-LEBER (Goose livers)
KALBSZUNGE (Calves’ tongue)
KREN-FLEISCH (Pork with horse-radish)
BEUSCHEL (Heart, lungs, liver, sweetbread)
OSTERREICHISCHE EIER (Eggs a la Austria)
GEFULLTE KOHL WURSTCHEN (Stuffed cabbage leaves)
HASCHIERTE NIEREN (Hashed or minced kidneys)
ERDAPFEL-NUDELN (Potato quenelles)
GEFULLTE OMELETTE (Stuffed pancakes)
GEFULLTE PAPRIKA (Stuffed paprikas)
Salads
OSTERREICHISCHER SALAT (Austrian salad)
KARTOFFEL SALAT (Potato salad)
LINSEN SALAT (Lentil salad)
KRAUT SALAT (Cabbage salad)
WIENER KRAUT SALAT (Viennese cabbage salad)
PAPRIKA SALAT (Paprika salad)
GURKENSALAT (Cucumber salad)
HERINGE A LA LICHTENSTEIN (Herrings a la Lichtenstein)
FISCH SALAT (Fish salad)
HAUPTEL SALAT (Lettuce salad)
Soups
KOHL SUPPE (Cabbage Soup)
KUMMEL SUPPE (Caraway Soup)
BRIES SUPPE (Sweetbread Soup)
BROT SUPPE (Bread Soup)
RAHM SUPPE (Cream Soup)
FISCH SUPPE (Fish soup)
REIS WURSTCHEN (Rice sausages)
NIEREN-KNODEL (Kidney balls)
FRIDATTEN (Pancakes for soups)
MEHL-NOCKERL (Flour dumplings)
Fish
PAPRIKA MAKRELLEN (Paprika mackerel)
HERINGE IN RAHMSAUCE (Herrings in cream sauce)
KREN-MAKRELLEN (Mackerel with horse-radish sauce)
FISCH-GULASCH (Fish stew with paprika)
STEIRISCHE FORELLE (Trout a la Styria)
BUCKLINGE (Smoked herrings)
FISCH MIT KAPERN (Fish with capers)
GESPICKTER FISCH (Larded fish)
AAL A LA DANUBE (Eel a la Danube)
HUMMER (Lobster)
Meat
GULASCH (Beef or veal stew)
LUNGENBRATEN FILETS (Fillets from the undercut)
OCHSENZUNGE MIT KREN (Ox tongue with horse-radish)
WIENER SCHNITZEL (Vienna Schnitzel)
GEFULLTE KALBSBRATEN (Stuffed Veal)
GEFULLTER SCHOPSENRUCKEN (Stuffed saddle of lamb)
PAPRIKA-KALBS-SCHNITZEL (Paprika veal)
SCHWEINSSCHLOGEL (Leg of pork a la Wienersald)
FASCHIERTER BRATEN (Meat loaf)
Poultry
PAPRIKA HUHN (Paprika chicken)
GEFULLTES HUHN (Stuffed chicken)
BACKHUHNER (Fried young chickens)
POULARDE A LA SACHER (Chicken a la Sacher)
GEFLUGEL RAGOUT (Brown stew with giblet, liver, etc., of poultry)
GEBRATENE GANS (Roast goose)
GEBRATENE ENTE (Roast duck)
GEBRATENE JUNGE ENTE (Roast duckling)
GEBRATENE TAUBEN (Roast pigeons)
PERLHUHN (Guinea fowl)
Game
REBHUHNER (Partridges)
SCHNEPFE (Snipe)
HASENBRATEN (Hare)
FASAN (Pheasant)
FASAN NACH BOHMISCHER ART (Pheasant a la Bohemienne)
REHRUCKEN (Saddle of venison)
HIRSCH-BRATEN (Venison)
GEMSENRUCKEN BRATEN (Roast chamois)
TOMATEN GEFULLT MIT GEMS LEBER RAGOUT (Tomatoes stuffed with chamois liver)
HASENPFEFFER (Civet of hare)
KRAUT MIT RAHM (Cabbage with sour cream)
SAUERKRAUT (Sour or pickled cabbage)
SAUERE KARTOFFEL (Potatoes in sour sauce)
KARTOFFEL KNODEL (Potato balls)
GEDUNSTETE GURKE (Stewed cucumber)
KURBISSE (Vegetable marrow)
KURBISSE MIT PAPRIKA (Vegetable marrow with paprika)
PAPRIKA GEFULLT MIT REIS (Stuffed paprikas with rice)
STANGEN SPARGEL (Asparagus)
GEBACKENE PILZE (Baked mushrooms)
Sweets
APFEL-STRUDEL (Apple strudel)
TOPFEN KNODEL (Sour milk or cream quenelles)
WIENER GUGELHUPF (Vienna Gugelhupf)
KAISER-SCHMARN (Emperor schmarn)
SCHLOSSER BUBEN (Locksmith’s boys)
NUSS TORTE (Nut cake)
OSTERREICHISCHE DALKEN (Austrian dalken)
WIRRE GEDANKEN (Troubled Thoughts
)
OMELETTE GEFULLT MIT SAUERER SAHNE (Pancakes with sour cream stuffing)
SALSEN-SCHNITTEN (Jam slices)
Beverages
KAFFEE MIT SCHLAGOBERS (Coffee with whipped cream)
KAKAO MIT SCHLAGOBERS (Chocolate with whipped cream)
MANDEL MILCH (Almond milk)
KARDINAL (Cardinal)
PFIRSCHBOWLE (Cold peach punch)
Miscellaneous
LA SAUCE BECHAMEL (MAIGRE) (Bechamel sauce [with milk].)
KREN SAUCE (Horse-radish sauce)
DILL SAUCE (Dill sauce)
KAPERN SAUCE (Caper sauce)
SCHWEINS SULZ (Pork jelly)
SARDELLEN GERICHT (A dish of anchovies)
WIENER BROTCHEN (Viennese rolls)
KIPFEL (Crescents)
HIRN IN MUSCHELN (Calves’ brains in shells)
KALB FLEISCH A LA SACHER (Veal a la Sacher)
SARDELLEN IN MUSCHELN (Anchovies in shells)
Introduction
AUSTRIA AND HUNGARY
Although
the cookery of Austria is highly characteristic and national, it has been greatly influenced and moulded by that of the other nations with which she has come in close contact in the course of her varied and chequered career throughout the centuries.
We find, first of all, traces of the German domination, and a number of Austrian dishes are undoubtedly of Teutonic origin, although in the course of time their interpretation has become so different that Austria may well claim them as part and parcel of her gastronomic heritage. The difference, in fact, is as great as that of the same waltz tune interpreted by a German band and a Viennese band— the notes and harmonies are identical, but there is a brilliancy, a sparkling vitality,
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