Austrian Baked Eggs
Poach fresh eggs one at a time; then put in a well−buttered baking−dish; sprinkle with salt, pepper, bits of
butter and grated cheese. Pour over the top 1/2 cup of cream sauce and cover with fine bread−crumbs. Set in
the oven to brown and serve hot with
tomato−sauce.
Austrian Apple Omelet
Peel, core and slice some apples very thin. Heat 1 large tablespoonful of butter in a frying−pan; put in the
apples and let them steam until tender. Make an egg omelet batter; sweeten to taste and pour over the apples;
let cook until set. Cover thickly with sugar and sprinkle with cinnamon. Serve hot with wine sauce.
Austrian Apple Strudel
Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs and a pinch of salt to a stiff dough; then
roll out as thin as possible. Pour over some melted butter; cover with chopped apples and raisins. Sprinkle
with sugar and cinnamon. Make a large roll; bake in a buttered baking−pan with flakes of butter on top until
brown.
Austrian Potato Dumplings
Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4
eggs and 1 ounce of butter; add salt to taste. Mix well; add flour enough to form into dumplings and fry in
deep hot lard until brown. Serve hot with cooked fruit.
Austrian Braised Tongue
Boil a large fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of
bacon; sprinkle with paprica; lay in a baking−pan; add 1 onion sliced thin and 1 cup of the water in which the
tongue was cooked and pour over 1 pint of cream. Let bake in a moderate oven. Baste often with the sauce.
Serve hot, and pour over the sauce; garnish with parsley.
