Best of Austrian cuisine /
Austrian cuisine
written and illustrated by Elisabeth Mayer-Browne.
- Hippocrene pbk. edition.
- 223 pages : illustrations ; 22 cm
Includes index. Originally published: Vienna : W. Frick, 1960. Includes indexes.
Introduction -- Meat: Veal -- Beef -- Pork -- Mutton and Lamb -- Ground Beef and Pork, mixed -- Organ meats -- Brains -- Liver, Kidneys etc. -- Poultry and Game -- Fish -- Entrees -- Cold -- Hot -- Essentials -- Sauces etc. -- Dumplings, Potatoes, Rice etc. (Beilagen) -- Vegetables -- Salads -- Soups -- Plain Dishes mainly without Meat -- Desserts: -- Warm -- Cold -- Small Pastries and Cakes -- Gateaux -- Cocktail Titbits and open Sandwiches -- A few tasty methods for using up leftovers -- Typical Austrian Menus -- A Guide to Austrian Wines -- Index.