![]() Ice-cream with morello cherries mascerated in kirsch and ice-cream cake.ĭinner at the Hofburg Palace, Vienna, hosted by Their Imperial and Royal Apostolic Majesties Emperor Franz-Joseph and Empress Elisabeth of Austria-Hungary to celebrate the marriage of their son, His Imperial Highness Archduke Rudolf to Her Royal Highness Princess Stéphanie of Belgium. Sponge cake soaked in kirsch topped with a dome of orange segments soaked in orange-blossom water mixed with cream Sautéed chicken breasts covered with lemon and breadcrumbs served with red cabbage, braised chestnuts and saladĪ savory pudding made from sliced pig’s kidney flamed in rum, prunes steeped in red wine, chipolata sausgaes and macaroni and then served with a Charcutiere sauce made from onions, white wine and diced gherkins. Medalions of lobster meat served in a Maintenon sauce made from mushrooms, onion and a thickened Bechamel sauce Stuffed woodcocks glazed in their own juices mixed with Madeira and Cognac which are then arranged on croutons and garnished with sliced truffles, cocks combs and a Financière sauce made from ham, herbs, Madeira and truffles. Trout with a Hollandaise sauce made from eggs, butter and lemon juice Small puff-pastries filled with a mousse made from puréed larks breasts, topped with a thin slice of truffle and then garnished with mirepoix made from minced ham, celery, carrot and onion. Chicken consommé thickened with tapioca and garnished with shredded chicken cooked in court-bouillon (aromatic stock) and diced Royale (a savoury custard made from egg, chervil and chicken consommé)
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