Vienna Flour Dumplings with Fried Onions
Stiff egg-and-water flour dumplings boiled by the spoonful and finished with onions fried in butter.
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Vienna Goose Breast Baked on the Bone
Minced goose breast mixed with herbs, eggs and crumbs, shaped back onto its bone and baked brown.
Vienna Overnight Milk Rolls
Soft yeasted milk dough risen overnight, cut into thick rounds, buttered and baked after a second rise.
Vienna Peach and Wine Meringue Torte
Peach quarters baked with brown sugar and wine in a buttery crust, finished with a lightly browned meringue.
Vienna Potato Salad with Warm Mustard Dressing
Boiled potato slices and hard-boiled eggs dressed with a warm vinegar, mustard and egg-yolk sauce.
Vienna Rib Roast with Aromatic Vegetables
Beef rib roast rubbed with vinegar and ginger, roasted over onions, carrot and celery with stock.
Vienna Rosewater Rice Custard with Meringue
Soft milk rice thickened with egg yolks and rosewater, topped with baked sweet egg whites and served chilled.
Vinegar and Sour-Cream Roast Mutton
A leg of mutton roasted with celeriac, carrot, onion and warm spices, finished in a tangy sour-cream pan sauce.
Vinegar-Braised White Cabbage
Very finely sliced white cabbage steeped in diluted vinegar, then braised with finely chopped prosciutto and broth.
Vitello Tonnato with Anchovy and Lemon
Thin cold veal slices marinated in a loose tuna, anchovy, olive-oil and lemon sauce, finished with capers and lemon wedges.
Waffles (Thin Pan Cakes)
Six thin sweet pan cakes under the printed Waffles title.
Walnut and Chocolate Cake
A low walnut and chocolate cake lightened with whipped egg whites, with finely chopped candied citron folded in last.
Warm Avocado and Tomato with Cilantro
Gently warmed avocado is folded with tomato, softened poblano, paprika, cilantro and natural yogurt. Serve immediately on crisp pita bases.
Warm Buttered String Beans
Canned string beans briefly heated in water, drained and buttered with salt and white pepper.
Warm Caper Butter Sauce for Fish
A lightly thickened butter and fish-broth sauce finished with whole and chopped capers and a little vinegar.
Warm Caper and Anchovy Sauce
Finely chopped capers and anchovy gently warmed in olive oil, traditionally spooned over a freshly grilled steak.
Warm Lemon Puddings
Warm individual lemon puddings with the book's sweet cream sauce.
Warm Pineapple Curaçao Sauce
Canned pineapple liquor simmered with sugar and lemon peel, then finished with Curaçao.
Warm Prosciutto, Caper and Anchovy Sauce
Finely chopped lean prosciutto and aromatics gently cooked in olive oil, finished off the heat with anchovy and lemon.
Warm Rice Pudding with Currants and Rum
A moulded milk-rice pudding with small dried currants, candied peel and rum, baked and served warm.
Warm Semolina Pudding with Currants and Rum
A warm moulded semolina pudding with small dried currants, rum and lemon zest.
Warm Spiced Red-Wine and Egg Soup
A small warm wine soup with lemon zest, nutmeg and cinnamon, lightly thickened with an egg yolk and served with biscuits.
Warm Sweet Pudding of Potato
A sweet moulded pudding of ordinary floury potatoes, enriched with milk, eggs and butter and lightened with whipped whites.
Warm Truffle and Marsala Sauce
A lightly thickened butter and Marsala sauce with finely chopped aromatics and very thin truffle slices.