In addition to native regional traditions like Viennese cuisine, Austrian food has been influenced by Hungarian, Czech, Jewish, Italian and Bavarian cuisines. Austria has one of the most transcultural cuisines in Europe.
Bohemian Omelets (Bohmische omeletten)
Ingredients, by weight (serves 2).
1-1/2 oz. granulated sugar
3 egg yolks
1-1/2 oz. flour
1-1/2 oz. butter (unsalted)
3-1/2 oz. prune mix (see below)
5-1/3 oz. heavy cream
Prepare prune mix from 3 1/2 oz. fresh prunes, 3 1/2 oz. sugar and a small amount of water by slowly roasting mix in the oven, then blending and puréeing it and gently flavoring with dark rum.
Whip egg whites and granulated sugar to an oily constancy, beat egg yolks until smooth, add to whisked egg whites. Carefully fold in flour. Heat two omelet pans (diameter about 5 1/2") and grease with unsalted butter, pour in batter, carefully bake on low heat for about 3 minutes, Turn omelets, slowly bake other side.
Heat prune mix, beat with a small quantity of cream until smooth, coat omelets with prune mix, fold, serve on plates, dust with powdered sugar and garnish with whipped cream and prune mix sauce.
- Apple Strudel (Apfelstrudel)
- Bohemian Omelets (Bohmische omeletten)
- Chocolate Hazelnut Pudding (Mohr Im Hemd)
- Cottage Cheese Dumplings (Topfenknodel)
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This page modified January 2007