Filet mit Äpfeln - Broiled Steak on Apples

It has been a while since I blooged...but I will do my best to change that in the future...new posts will be added...that means new things to try out ;)

Lets start with this one. The recipe is taken from the book 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen. Here is the recipe:

Rub six 1 1/2-inch slices of filet of beef well with salt and pepper and let them stand out at room temperature for 1 hour.

Rice 1 pound hot potatoes, cooked and peeled, and stir in 2 well beaten egg yolks and 2 tablespoons ground horseradish. Add salt and pepper to taste and shape the potatoes into 6 cakes the same size as the filets. Place them on a buttered baking sheet and brown them in a moderate oven (350 F), turning them once. Remove and keep them warm.

Melt 2 tablespoon butter in a skillet and add 6 mushrooms, peeled, and 2 cooking apples, peeled, cored and sliced. Saute them until they are tender but not soft.

Broil the filets, 3 inches below the heat, until they are done, turning them once. The filets take about 7 minutes on each side, for rare.

Arrange the hot potato cakes on a warm platter, top each with a slice of apple, and cover each slice with a filet. Garnish with a mushroom and pour over the butter from skillet.

Mahlzeit :)

Kloster-Auflauf - Convent Pudding

Recipe taken from the book 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen

Ingredients:
1/2 cup macaroni
1 cup milk
1 cup cream
1 cup dried bread crumbs
1 green pepper
1 pimiento
3 eggs
2/3 cup grated parmesan
1/4 cup melted butter
1 tablespoon parsley
1 tablespoon onions


Break 1/2 cup macaroni into small pieces and cook it in salted water until it is just tender. Drain the macaroni and rinse it in cold water. Scald 1 cup each of milk and cream and pour the liquid over 1 cup dried bread crumbs. Reserve one-third of the crumb mixture and combine the rest with the macaroni, 1 green pepper and 1 pimiento, both finely chopped, 3 well-beaten eggs, 2/3 cup grated Parmesan, 1/4 cup melted butter, 1 tablespoon parsley and 1 tablespoon onions and salt to taste. Pour the mixture into a deep ovenproof baking dish and top it with the reserved crumbs. Bake the pudding in a moderate oven (350 F.) for about 1 hour or until it is done. Serve it with tomato sauce and green salad.

Schinkenauflauf - Ham Souffle

Recipe taken from the book 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen.

Ingredients:

3 tablespoons butter
3 tablespoons flour
1 cup warm milk
4 eggs
1/2 pound cooked ham
1 tablespoon each of green pepper, pimiento, and onion (chopped)
1/2 tablespoon each of salt and prepared mustard

Melt 3 tablespoons butter and blend in 3 tablespoons flour. Cook the roux (basis for sauces)for a few minutes, stirring, until it is golden. Gradually stir in 1 cup warm milk. Cook the sauce, stirring constantly, until it is smooth and thick. Stir in 4 lightly beaten egg yolks, off the heat, and cook the sauce over low heat for 2 minutes longer, stirring, but do not allow ot to boil. Combine 1/2 pound cooked ham, chopped, with 1 tablespoon each of green pepper, pimiento, and onion, all chopped and 1/2 tablespoon each of salt and prepared mustard.
Add the ham mixture to the sauce and fold in 5 egg whites, beaten stiff. Turn the souffle mixture into an unbuttered souffle dish. Place the dish in a pan of hot water and bake in a moderately hot oven (375 F.) for 1 hour or until it is puffered and golden. Serve with green salad.

Rindfleisch in Bier - Boiled Beef in Beer

Here is a recipe for the meat lovers. Source: 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen

Ingredients:

well-trimmed 4-pound piece of beef (rump or flank)
6 slices of bacon
2 onions
2 carrots
2 turnips
6 peppercorn
6 juniper berries
2 bay leaves
3 curls of lemon rind
beer
2 tablespoons butter
3 tablespoons flour
salt and pepper to taste

Pound a well-trimmed 4-pound piece of beef, rump or flank, with a wooden mallet and rub it well with salt and black pepper. Lay it in a deep casserole on a bed of 6 slices of bacon, and spread 2 onions, 2 carrots, and 2 turnips, all chopped, 6 peppercorns and 6 juniper berries, 2 bay leaves, and 3 curls of lemon rind, over and around the meat. Add just enough beer to cover and simmer the meat, covered, for 2 1/2 hours. Drain off the reduced broth and keep the meat hot. Brown 2 tablespoons butter, blend in 3 tablespoons flour, and cook the roux (basis for sauces)over very low heat stirring, until it is brown and smooth. Gradually add 2 cups of broth from the meat and simmer the sauce over very low heat for 20 minutes. Add salt and pepper to taste and pour the sauce over the beef. Serve from the casserole. Could be also served with green salad, noodles or rice.
Mahlzeit!

Gebackene Kohlsprossen - Brussels Sprouts with Ham and Mushrooms

I like to cook Brussels sprouts ..but alone with nothing else they can taste a little bit plain..here is a good recipe if you would like to try something new. Give it a go!

Source: 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen

Ingredients:
1 pound Brussels sprouts
1 cup lean cooked ham
1/2 pound mushrooms

Sauce:
2 egg yolks
3/4 cup heavy cream
1/4 cup grated Parmesan

2 tablespoons grated Parmesan to sprinke on top

Simmer 1 pound Brussels sprouts in salted water for about 20 minutes, or until they are tender and drain them. Chop enough lean cooked ham to make 1 cup and slice 1/2 pound mushrooms. Place half the Brussels sprouts in a well-buttered casserole and cover them with alternate layers of ham, the mushrooms and the remaining Brussels sprouts, finishing with a layer of ham. Beat 2 egg yolks into 3/4 cup heavy cream, add 1/4 cup grated Parmesan and pour the sauce over the casserole. Sprinkle with 2 tablespoons grated Parmesan and bake the Brussels sprouts in a hot oven (400 F.) for 10 to 15 minutes.

Veal roulade à la “Crown Princess Stefanie” - Kalbsroulade

Recipe and Photo found at www.theworldwidegourmet.com

Chef's Note

This recipe is a sample of the Menu "A Taste of Imperial Vienna" at the Kronprinz Rudolph Restaurant in Vienna

Total time: 30 to 60 minutes
Preparation time : 10 minutes
Cooking time : approx. 30 minutes

Difficulty: Easy




Ingredients

For 4 servings

- 8 small veal schnitzels from the joint, about 80 g each
- cream, white wine, butter, lard

Stuffing
- 200 g lean, finely ground veal for stuffing
- pistachios, pine nuts
- black chanterelles
- a few nice spinach leaves

Garnish
- 8 stalks of green asparagus
- 500 g fresh mushrooms
- 2 small onions
- 2 garlic cloves
- 200 g rice
- chopped fresh herbs
- Salt, white pepper



Method

Stuffing

1. Make the filling by combining the ground veal with the salt, white pepper, cream, pine nuts, pistachios and black chanterelles.
2. Tenderize the veal schnitzel under a cloth, salt, cover with the blanched spinach leaves and cover thinly with the filling.
3. Roll up and tie with a piece of string.

Cooking

1. Sear on all sides in the butter and lard and then roast slowly in the oven until finished.
2. Keep the roulades warm while you make a light jus in the pan with white wine and a bit of cream.

Garnish

1. Lightly fry the sliced onions in the butter and lard, add the washed and quartered mushrooms and roast briefly.
2. Add some white wine, season with salt, white pepper and garlic, cook briefly and then finish with cream.
3. Cook rice in a steamer. Mix the steamed rice with the chopped herbs.

Presentation

1. Cut once diagonally through the roulades and surround with the jus.
2. Serve with the green asparagus, creamed mushrooms and herb rice on the side.

Salzburg Souffle - Salzburger Nockerl

Recipe found at www.aboutvienna.org

A dish that is representative for the province Salzburg and aside the apple strudel, and Kaiserschmarrn the most famous dessert in Austria

Ingredients

• 4 tsp. unsalted butter
• 4 tsp. currant or grape jelly
• whites of 9 large eggs, at -room temperature
• 1/2 c vanilla sugar
• zest of 1/2 lemon
• 4 grated egg yolks
• 1/4 c granulated sugar
• 1/2 c sifted all purpose flour

Preheat the oven to 450 degrees F.
Place four 9-inch oval au gratin dishes (or one large oval glass lasagna pan) on a baking sheet. In each small dish place 1 teaspoon of butter and 1 teaspoon of jelly. (If you are using a lasagna pan, smear the bottom with the butter and then with the jelly.
Combine the egg whites, vanilla sugar, and lemon zest in a large metal bowl. Beat with an electric mixer at high speed until stiff peaks form.
Beat the egg yolks with the granulated sugar. Gently fold the egg yolks and flour into the meringue. Use a spatula to place three large mounds of the mixture into each au gratin dish. Smooth the surface of each and bake for 8 minutes, until puffed and golden.
Serve immediately. This is especially good with Vanilla Sauce, warm Chocolate Sauce, or cold Strawberry Sauce (recipes separately).

Potato dough for Poppy Seed Noodles or Nutnoodles - Kartoffelteig für Mohn- oder Nussnudeln

Recipe found at www.tourmycountry.com / Photo from www.flickr.com taken by pokpok313

The potato dough base that I give here is a recipe with many variations in Austria. It gives rise to sweet fruit dumplings and gnocchi-like thingies serves with poppy seeds or grounded nuts. It is a hassle to make for dessert, but most Austrians serve it traditionally as a main course anyway. I have to admit that I have a somewhat shady approach to potato dough based meals: Since most ingredients can be quite easily dried, I tend to buy packs of instant dough in Austria that you prepare with water and egg much faster than the proper way. For traditionalists, follow the recipe.

Ingredients (4 people)

500 g potatoes
150 g flour
30 g butter
1 egg
a pitch of salt
3 tablespoons of semolina

Dough:

The dough itself: Peel and boil the potatoes and mash them. Mix the mash with all other ingredients to a smooth dough. Use it either as a base for fruit dumplings (take, say, one apricot, wrap dough around it and boil it in salty water for some 10 to 15 minutes). Or move on to the Nudel-section below.

Poppy Seed or Nutnoodles: Roll the dough into strings of about 1 to 1.5 centimetres diameter. Cut it into pieces of about 3 centimetres with a wet knife. Take these little sausage-like objects and put them into boiling, salty water. Boil them for about 10 minutes until they swim on the surface, take care not to boil them to death. In the meantime, mix poppy seeds with icing sugar or grind and roast nuts (walnut or hazelnut are good ones, but I also got good results with roasted almonds). Take the Nudeln from the water and wield them in butter. Add either the poppy seed and sugar mix or the roasted nuts. In either case, add icing sugar according to your preferences and serve hot with jam or chutneys.

Rice Cake - Reisauflauf

Explanation of the word 'Auflauf':

The term "Auflauf" generally refers to a variety of meals that are made in casseroles and baked in the oven. It is a simple dish that is easy to prepare.

Recipe found at www.tourmycountry.com

Ingredients (3 to 4 persons)

125 g of rice
125 mL of milk
salt
grated cinnamon
50 g of butter
50 g of sugar
3 eggs

Boil the milk and add all spices. Boil the rice in it until it is soft. Mix the butter with the sugar until foamy, stir in the yolks and mix all with the rice. Whip the egg white until stiff and mix them with the rice-dough. Grease a casserole or frying pan and coat it with some breadcrumbs. Then put the dough into it and bake at 175 degrees Celsius for about 40 minutes until golden-brown. Cut it into cubes and serve with chutney or fruit stew.

Giant Yeast Dumplings - Germknödel mit Powidl und Mohn

This is one of my favourite recipes..a sweet dish that should be definitely on your 'I have to try' list...I found this one at thepassionatecook.typepad.com

And the writer also left some comment:

Germknödel are big dumplings made out of a yeasty dough and filled with Powidl - a sort of plum jam which needs to cook for hours and hours to reduce down to an almost black paste tasting more of dried prunes than fresh plums.
They are prepared as you would expect for a yeast dough, with lots of resting and rising and hoping and praying involved. You then stuff them with the Powidl and neatly close the dough around them, letting them rise some more. They are cooked over steam, spreading a kitchen towel over a pot of boiling water and securing it with a piece of string, then putting the dumplings on the towel and covering them with another pot (upside down) to create some sort of steam bath for the Germknödel (no aromatherapy involved here, though!). It would probably work equally well in a steamer, although I have never tried this. When they are done, they should be firm outside but wonderfully fluffy inside, and they are served hot with some melted butter and a mixture of poppy seeds and icing sugar - delicious!

serves 6

30 g butter (room temperature)
25 g icing sugar
1 sachet (4 g) vanilla sugar
2 egg yolks
pinch of salt
250 g white all-purpose flour
1 sachet (7 g) dried yeast
125 ml milk (warm)
200 g Powidl (for the filling)
butter for the cloth

For the topping:
100 g poppy seeds
100 g icing sugar
100 g butter

In a mixing bowl, combine the butter, icing and vanilla sugar, yolks and salt, put the bowl over simmering water and whisk until the mixture is warm (make sure it does not get too hot, the eggs must not cook!). Mix the flour and the yeast in a bowl with a fork, then add to the egg mixture. Gradually add the warm milk, combining thoroughly, then knead with a mixer/food processor to achieve a smooth and soft dough. Cut into 6 even pieces and shape them into balls. Let them rest on a floured surface, cover with a slightly moist, but not wet, kitchen towel and leave to rest for 30 minutes. When the dough has risen, flatten the dough slightly, fill with Powidl and close up the dough neatly so the filling can't escape. They should keep their dumpling shape. Put on a floured surface again (use a cutting board, for example), cover with a moist towel and put in a warm (ca 50 C) oven or an airing cupboard, where they should be left until they have doubled in size.
Prepare the pot by spreading a clean kitchen towel over it after filling it with boiling water, secure the cloth with a piece of string, brush the cloth with butter and lay the dumplings on top. Depending on the size of your pot, you may want to cook them in batches so they have enough room. Then cover the dumplings by placing another pot of the same diameter on top (upside down that is), to create a "steam room" for your dumplings. A lid is not enough, as the steam with make the cloth and dumplings rise, so they need some space to roam here! Steam them for 20 minutes.
In the meantime, grind the poppy seeds - if you haven't got a grinder, put them in a slim and tall tupperware dish and grind using a hand-held blender (without adding anything). Then combine with the icing sugar.
When the Germknödel are done, arrange on plates, pour over the melted butter and sprinkle generously with the poppy seed mixture. Serve immediately, with warm vanilla custard or creme anglaise if you wish.

Beefsteak with Onions / Zwiebelrostbraten

Recipe found at www.austria.org



oil
1 white onion, peeled and cut crosswise into thin round slices
flour
2/3 cup clarified butter for sautéing
6 (7-ounce) slices of sirloin
1/3 cup cognac
¼ cup tarragon vinegar
1 cup brown beef stock
1 tablespoon butter
1 tablespoon Dijon mustard
salt and freshly ground white pepper to taste

Heat oil deep frying. Meanwhile, dip the onion slices in some flour and pat to remove the excess. When oil is hot, fry onions until they are golden. Remove the onions from the oil, drain on paper towels, and keep warm on the stove top – Heat 2/3 cup clarified butter in a skillet and sauté the sirloin slowly over medium-high heat until brown outside and medium-rare inside. Keep the sirloin warm on a covered plate.

Degrease the skillet by wiping it out with a paper towel and add the cognac and vinegar. Reduce almost all of the liquid. Add the beef stock and reduce by half. Lower the heat. Whisk in the butter and mustard at the same time. Be sure to whisk well to avoid having clumps of mustard. Add any meat juices from the sirloin on the covered plate and stir well. Season with salt and pepper to taste. Place the meat on warm plates. Pour the sauce over the meat and sprinkle with fried onions.

(photo: © Österreich Werbung / Trumler)

Viennese Beef Goulash / Wiener Rindsgulasch

Recipe found at www.austria.org

3 oz. vegetable oil
2 lbs. lean beef cubes (shoulder or shank)
2 lbs. fine chopped onions or shallots
2 tablespoons tomato puree
2 tablespoons Hungarian Paprika
grated skin of ¼ lemon
1 teaspoon ground caraway seeds
1 teaspoon fresh chopped garlic
1 teaspoon marjoram
2 bay leafs
2 salt and pepper
1 pint chicken stock or water

Heat the oil in a medium sized pot and brown he beef cubes. Add the onions and cook them with the meat until they are transparent or have a shiny appearance – Add the paprika and tomato puree with all the spices and stir well – Finally fill it up with the stock or water – Stir well again – Add a little salt and pepper – it is wise to use less salt during the cooking process and correct the seasoning when the product is cooked to avoid overseasoning – Bring the whole pot to a boil then turn to medium and let the goulash simmer or cook slowly until the meat is soft or done, approximately 1-1 ½ hours – The onions are the thickening agent, so if the water evaporates, just add a little at a time to avoid a thin goulash.

(photo: © Österreich Werbung / Lehmann H.)

Roast beef with bacon / Girardi-Rostbraten

I found this recipe and photo at www.austria.org

About ½ cup clarified butter for sautéing
6 (7-ounce) slices of sirloin (beef)
6 tablespoons finely diced smoked ham (bacon)
1 white onion, peeled and finely chopped
½ cup finely diced mushrooms
1/3 cup dry white wine
1 bay leaf
½ cup heavy cream
¾ cup brown beef stock
1 tablespoon butter
1 teaspoon Dijon Mustard
½ bunch parsley, finely chopped
1 tablespoon capers, drained
salt and freshly ground white pepper to taste
sour cream (optional, for a garnish)

Heat 1/3 cup clarified butter in a skillet and sauté the sirloin over medium-high heat until brown outside and medium-rare-inside. Remove and set aside on a covered plate. Degrease the skillet by wiping it out with a paper towel, add 2 tablespoons clarified butter, and sauté the smoked ham 2 to 3 minutes over medium-high heat. Add onions and sauté until golden. Add the mushrooms and sauté 4 to 5 minutes.

Add the white wine and reduce almost all of the liquid. Add the bay leaf, cream, and stock, and reduce to a sauce consistency. Swirl in the butter and whisk in the mustard- Do not allow the sauce to boil again or the mustard will have a bitter taste. Stir in the parsley, any meat juice from the covered plate, the capers, and salt and pepper to taste. Remove the bay leaf. Place the meat on 6 warm plates, topped with the sauce. The dish may be garnished with sour cream piped through a pastry bag.

(photo: Kobako / 2005 / Creative Commons)

Cabbage and Noodles - Krautfleckerl

I found this recipe on recipezaar.com. It was submitted by Pets'R'us Check out her site ..she has got more delicous recipes at recipezaar
Thank you for sharing! :)

She wrote a little description to the dish:

This dish has its roots in Hungary but is also popular in Austria and Germany. My German grandmother made this using square pieces of pasta but I will post the recipe as I found it on the internet. I like to fry some chopped bacon and garlic together with the onions and cabbage. This a cheap but very good meal. Edit to say, and hope this helps for others who will try this recipe, the step of letting the cabbage sit in the salt is important, it does add a better flavor to the recipe and the texture.

SERVES 6

Ingredients

• 1 tablespoon salt
• 4 cups finely shredded cabbage (or grated)
• 1 cup finely sliced onion
• 4 tablespoons butter (vegetable oil or other fat)
• 2 teaspoons sugar
• 1/4 teaspoon pepper
• 3 cups cooked broad egg noodles, drained
• sour cream, to serve (optional)

Directions

1. Mix the salt and cabbage together and let stand 30 minutes.

2. Squeeze out as much liquid as possible. Heat the butter in a deep skillet, add the onions, cabbage, sugar and pepper.

3. Cook over low heat, stirring frequently, until cabbage is browned, about 25/30 minutes.

4. Add the noodles and toss to blend thoroughly.

5. Note: To reduce fat, you can use just 1 tablespoon butter and saute the cabbage for a few minutes, then finish with a little chicken stock, stirring frequently.

Gröstel (Groestel, Gröst'l or Groest'l)

I found this recipe on recipezaar.com. It was submitted Santa Ynez Valley Che.
Thanks for sharing! :)

He wrote a little description to the dish:

The Austrian Farmhouse answer for leftovers, this dish is served in Huttes all over Austria and is a Family Favorite here! You can add any sausage you may have laying around as well.

SERVES 4


Ingredients

* 4-5 medium potatoes
* 1 yellow onion
* 3 slices italian ham
* 1 lb fusilli
* 4 eggs
* salt
* pepper
* 5 tablespoons butter

Directions

1.Dice and boil potatoes.
2.Fry onions in 4 Tbs butter.
3.Slice ham (or speck if you can find it) into strips and cook with potatoes (add more butter if needed).
4.Boil pasta in separate pot.
5.Drain pasta.
6.Add pasta to potatoe/onion/ham and cook together for a couple minutes.
7.Salt and Pepper to taste.
8.Fry an egg to top each serving of Gröstel.

Chicken Paprika in Yogurt Sauce / Paprikahuhn in Joghurtsauce

I found this recipe on recipezaar.com . It was submitted by Sharon123.
Thank you for sharing! :)

SERVES 4


Ingredients

* 1 tablespoon extra virgin olive oil
* 1 (3 lb) chicken, cut into 4-8 pieces
* 2 onions, chopped
* 2 carrots, chopped
* 2 stalks celery, chopped
* 1 cup chicken stock or water
* 2 tablespoons paprika
* 1/2 teaspoon salt
* 2 cups plain yogurt
* 2 scallions, minced
* parsley (to garnish)

Directions

1.In a large, heavy bottomed casserole or skillet, heat oil over medium high heat.
2.Add as many chicken pieces that will fit without crowding. Sauté until browned on both sides, about 8 minutes. Remove to a paper towels to drain and repeat with remaining pieces.
3.Reduce heat to low and add onions, carrots, and celery. Cook, stirring occasionally, until the onions turn clear, about 10 minutes.
4.Add stock or water and chicken pieces. Sprinkle with paprika and salt. Bring liquid to a boil, reduce heat, and cover. Simmer until juices run clear when thigh is pierced with a fork, about 30 minutes.
5.Line a colander(or strainer) with a paper towel or coffee filter. Place in a container so liquid can drip through. Pour yogurt into strainer and let drain. If using sour cream, skip this step.
6.With tongs, remove chicken from casserole to a heated platter.
7.Skim any fat from the liquid in casserole. Reduce stock to about 1/2 cup, boiling for 3-4 minutes.
8.In small bowl place drained yogurt, discarding paper towel. Add several tablespoons cooking liquid and whisk. Reduce the heat under the casserole to low and whisk yogurt into the pan. Cook for 1 minute, then pour sauce over the chicken, sprinkle with scallions and parsley, serve immediately. Enjoy!

Minced Pork with Sour Cream - Faschierter Rahmbraten

I found this recipe on cookipedia.co.uk. A very traditional austrian meal. My mum always added some pickles to the minced pork..definitely one of my favourite dishes. It is easy to cook and tastes delicious.. mmhhh ..Enjoy your meal ;)

Servings

Serves 4

Ingredients

* 500 g minced lean pork
* 1 onion, minced or finely chopped
* 1 roll, soaked in milk and squeezed
* 2 eggs, beaten
* 2 tablespoons breadcrumbs
* Seasoning
* Marjoram
* Garlic to taste, crushed
* Extra breadcrumbs for coating
* 2-3 tablespoons meat stock
* Lard or oil
* 125 ml sour cream
* 1 teaspoon flour


Pre-heat oven to 220° C (425° F - gas 7)

Method

1. Mix together all but the last four ingredients until you have a fairly firm consistency.
2. Roll the mixture into a sausage shape and coat lightly in the extra breadcrumbs.
3. Melt the lard in a frying pan and quickly brown the meat on all sides.
4. Place the meat in a baking dish and add the stock.
5. Immediately, reduce the oven temperature to 180° C (350° F - gas 4) and bake the meat for about 30 minutes, basting frequently.
6. Add more stock if necessary.
7. Just before serving, mix the cream with the flour, bring to the boil and mix with the meat juices.

Serving suggestions

Serve with noodles or potato dumplings.

Tyrolian Eggdish / Tiroler Eierspeise

I found this recipe on cookipedia.co.uk .

Eggs, baked in layers of potato slices, eaten as a snack or first course

Servings

Serves 4

Ingredients

* 4 large potatoes, peeled, cooked and sliced
* 4 eggs, hard boiled and sliced
* 4 anchovies, chopped
* 2 tbsp parsley, chopped
* 125 ml single cream
* Pinch of salt
* Ground black pepper, to taste
* 125 g dried breadcrumbs

Mise en place

Pre-heat the oven to 180° C (350° F - gas 4).
Method

1. Grease a casserole dish and arrange one third of the potato slices on the bottom.
2. Cover with a layer of half the eggs and anchovies.
3. Repeat the layers, having the final third of the potatoes on the top.
4. Sprinkle with half the parsley.
5. Mix the cream with the remaining parsley and the seasonings and pour over the potatoes.
6. Sprinkle over the breadcrumbs and bake for 30 minutes.

Variations

Omit the anchovies if you are a vegetarian.

Vienna Schnitzel/ Wiener Schnitzel

I found this recipe on projects.washingtonpost.com . It was tested by Bonnie S. Benwick

This is the best a veal cutlet can be: tender veal rib-eye, pounded paper-thin and breaded, then fried in clarified butter. The flavor is incomparable. It's best to have the butcher pound the meat thinly for you, but if you want or need to do it yourself, position the 5-ounce piece of veal between 2 sheets of wax paper or parchment paper. Gently at first, then more forcefully, use a flat-bladed meat pounder to pound the veal into a fairly round shape 7 to 8 inches in diameter.

Serve on warmed dinner plates accompanied by a tossed salad or potato salad with a simple oil and vinegar dressing. Pair with an Austrian Riesling or Veltliner or a good-quality beer.

4 servings

Ingredients:

• 1 cup flour
• 2 large eggs, well beaten
• 1 1/2 cups plain fine dried bread crumbs, preferably made from stale French or Italian bread
• 4 5-ounce slices veal rib-eye or eye round, pounded paper-thin to 7 to 8 inches in diameter (see headnote and related TIP)
• Salt or fine sea salt
• 12 ounces clarified butter (see NOTE*)

Directions:

Place the following ingredients in 3 separate wide, shallow bowls, such as soup plates, keeping them discrete: flour, eggs and bread crumbs.

Lightly season the meat with salt on both sides.

Using a fork or tongs to hold it, place one of the veal slices into the flour bowl. Gently press so that the flour adheres, then turn the schnitzel over and repeat.

Use the same fork or tongs and coat the meat on both sides with the beaten egg.

Place the egg-coated schnitzel into the bowl of bread crumbs, gently shaking the bowl so the underside of the schnitzel becomes coated. Turn over and repeat with the second side. Avoid pressing the crumbs into the schnitzel, which might result in a too-firm coating.
Repeat with the remaining schnitzels; be sure to clean the bread crumbs from the end of the fork or tongs between breading each one.

The schnitzels can be covered and left for 1 to 2 hours at a cool room temperature before cooking.

When ready to cook the schnitzels, line a large platter with a few layers of paper towels.

Heat the clarified butter in a medium (9-inch) saute pan over medium heat (the butter should be about 1 inch deep in the pan and should register 325 degrees on an instant-read thermometer).

Working with one at a time, cook the schnitzels for just under 2 minutes per side, until golden on each side; the meat is thin and will cook through easily. Transfer to the paper-towel-lined platter and blot the schnitzel on both sides. Serve warm.

*NOTE: To clarify a pound of butter, heat it slowly over low heat in a medium saucepan. After it has melted, let it stand for 10 minutes, then use a spoon to skim off the foamy solids on the top. Pour off the clarified butter, leaving the watery residue in the pan (a fat-separator cup can be helpful for this). Pour the cooled butter into a plastic container, cover and refrigerate. The butter may be used a second time after frying a batch of schnitzel: Pass it through a fine-mesh strainer to eliminate any solids, then cover and refrigerate as above. Use within 1 month.

Recipe Source:

Adapted from Siegfried Kroepfl, executive chef at the Hotel Imperial in Vienna, Austria.

345 calories, 24g fat, 11g saturated fat, 123mg cholesterol, 194mg sodium, 4g carbohydrates, n/a dietary fiber, n/a sugar, 26g protein.

Sugared Pancake with Raisins / Kaiserschmarrn

I found this recipe on actilingua.com

Ingredients for 4 people:

* 6 eggs
* 200 grams cake or pastry flour
* 50 grams sugar
* 250 milliliters milk
* pinch of salt
* 20 grams or raisins

* butter
* powdered sugar
* plum or apple puree

Separate the egg whites from yolks.
Thoroughly mix the yolks, sugar, milk and flour.
Add a pinch of salt to the egg whites and beat until stiff.
Add stiff egg whites into the dough and fold carefully.

Melt butter in a large pan, pour in the dough and sprinkle in raisins. Let cook on one side for a few minutes, turn over and tear into pieces with a fork.

Be careful not to overcook the pancakes, otherwise they will dry out. Sprinkle powdered sugar and serve with plum or apple puree.