Austria
4 topics — topics in this category.
Wiener Schnitzel
Vienna's golden cutlet: veal pounded paper-thin, breaded in fine crumbs and fried in lard or clarified butter until the crust soufflés away from the meat. Ingredients: veal escalopes, flour, eggs, fine breadcrumbs, lard…
Tafelspitz
The Emperor's boiled beef: a topside simmered in root-vegetable broth until silky, sliced and served with horseradish, chive sauce and crisp Rösti potatoes. Ingredients: beef topside (Tafelspitz cut), beef bones, carrots…
Sachertorte
Vienna's chocolate legend: two dense chocolate layers, apricot jam between and through, and a dark glossy glaze — served with unsweetened whipped cream. Ingredients: dark chocolate, butter, eggs, sugar, flour, apricot ja…
Apfelstrudel
The strudel of the Empire: pastry stretched so thin you can read through it, rolled around cinnamon apples, raisins and buttered crumbs. Ingredients: strudel dough (flour, water, oil, salt), tart apples, sugar, cinnamon,…
World Cuisines
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