- Clean and rinse the eel and cut into pieces of between 5 and 6 cm/2 inches
- Poach the eel for 10 minutes in the fish stock
- Rinse the herbs and chop them finely
- Make a white sauce with the butter or margarine, flower and fish stock
- Add the chopped herbs and season with salt, pepper and lemon juice
- Allow to boil for a few minutes
- Carefully mix the eel into the sauce
- Serve with brown bread or fries.
The Viennese certainly did not invent the chocolate cake. The reputation of the Sachertorte outdoing any chocolate cake is owed to Eduard Sacher. The cook at the House of Metternich managed to make it famous as one of the best dishes of the Austrian cuisine.
Rote Grütze – A perfect summer dessert
This is a typical soup in the Krkonose Mountains and the adjacent regions. It is made of bread yeast and served at almost all restaurants in the Krkonose region of the Czech Republic.
While Austrian cake-makers may indeed be famed for their Gugelhupf, the cake itself was actually known to the Romans in 2000 BC. They even enjoyed yeast Gugelhupf, with its round form serving as a symbol for the sun. Since then, this time-honoured recipe has ranked amongst the Gugelhupf classics.
The reason why Styrian fried chicken in particular is so famous has a lot to do with the “Sulmtal Geflügel” (“Sulmtal poultry”), which is now undergoing something of a revival. Since the 17th century, this name has been given to the particularly fleshy capons and poulards which proved highly popular amongst the nobility of Europe. During the Habsburg Monarchy, this delicious poultry was even supplied to markets on the far side of the Alps, as far away as Trieste and Marburg.
Some of Europe’s oldest and most iconic places are in its humblest buildings. Monasteries and abbeys are sprinkled throughout the countries and make for a somber and unforgettable experience. From ancient abbeys in Italy to majestic monasteries in Austria, browse this gallery for a better look at them all.
The Austrians are convinced that the word “Gugelhupf” origins in the Middle High German “gugele” (monk’s hood) and “hopf” (yeast). It might also come from the Alsace “Kouglhof”, though, a sweet dish which, according to legend, the Three Wise Men carried with them.
Oliebollen, literally translated as grease balls, are deep fried dough balls, studded with raisins and currants and sweetened with a generous dusting of powdered sugar. It is traditional to serve oliebollen with coffee during Christmas and New Year’s Eve in Holland. Oliebollen are good cold too, with a hot cup of coffee and some extra powdered sugar. With this recipe, one can make about six oliebollen.
Some of the most luxurious items in the world, from Rolls Royce to Rolex can trace their beginnings to Europe. Many of these brands have enticed shoppers for generations and show no signs of going out of style. From top-of-the-line automobiles to hand-crafted jewelry and every knick-knack in between, discover Europe’s finest products firsthand.
During the imperial era, Vienna was completely in a spin over almonds. No wonder, since the Viennese pastry chefs were focussed on everything that made fine dishes taste even finer. And that definitely included almonds!
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Daktyla are delicious Cyprus sweets in the shape of fingers, dipped in syrup and filled with almonds and cinnamon.
- 25 minutes
- 25 minutes
- 1 kg/2,2 lb eel
- fish stock
- 50 g/1,8 oz butter or margarine
- 30 g/1 oz flour
- 250 g/8,8 oz sorrel
- a few sprigs of parsley and chervil
- lemon juice
- salt and pepper