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.

Sauerkrautsuppe - Sauerkraut Soup

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

Ingredients:

1 pound Sauerkraut
6 cups beef stock
2 large onions
2 slices bacon
1 teaspoon paprika
1/4 cup pureed tomato or 1 tablespoon tomato paste
1/2 teaspoon caraway seeds
salt to taste
2 potatoes
1/4 pound lean diced ham
2 beef frankfurters

Simmer 1 pound Sauerkraut in 3 cups beef stock for 1/2 hour. Saute 2 large chopped onions with 3 slices of diced bacon until they are golden. Stir in 1 teaspoon paprika and add 3 cups beef stock, 1/4 cup pureed tomatoes or 1 tablespoon tomato paste, 1/2 teaspoon caraway seeds and salt to taste. Stir the sauerkraut with its stock into the soup kettle and add 2 potatoes that have been peeled, grated, soaked in cold water and pressed out. Continue to boil the soup for 1/2 hour. Before serving add enough more stock to have 6 cups in all, 1/4 pound lean diced ham and 2 beef frankfurters, skinned and sliced. Cook the soup long enough to heat the meat through.

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!