The Washington times., 1937-05-08
NOW
Austrian Meals
A la PrOchnik
SOME RECIPES
By HELEN EssARY

Washington calls for long stop
at the popular Austrian Legation.
That is, if you are going to fol-
low the Viennese custom and take
five meals a day.
Madame Edgar Prochnik, the
delightful American wife of the
tall, aristocratic Viennese Minis
ter, does not always follow the
eating habits Of her adopted
country.
But after each visit to Austria
she returns to Washington de-
claring that Austrian food has the
best qualities of the food Of all
other countries plus its own spe-
cial SAVIOR.
The average Austrian day, gas
Economically speaking begins at
seven in the mornh with the
Continental breakfast Of coffee
and rolls, marmalade and jelly.
Half-past ten is the hour for the
Gabel Fruhstuck. This mid morn
ing snack consists of meat and
potatoes and two vegetables. An
upper class Austrian prefers sher-
ny, sandwi, les I'D canapes.
At 1870 all classes in Austria
eat a lunch as nourishing as an
American dinner. The menu in
cludes thick soup, potatoes, two
or three vegetables, thlckened
with butter and flour and onions,
and a noticeable dessert.
Five o'clock is the tea hour with
great platters of cold cutS-meatS,
sausages, chicken and duck and a
dozen kinds of VienneSe pastries
to tempt the eager appetite. A
few radicals, determined to be
undernourished, take only Wen
nese coffee with whipped cream
and cake at tea time.
At 8 a dinner that Is a dinner
is ready for the still hungry Aus
trian. The middle and lower
class Austrians call this meal
supper. But whatever its name,
it combines abunda ant, well
favored food and drink. For
even the poorest Austrian man
ages to serve excellent food.
The smart Austrian who keeps
late hours at the theater, concerts
and balls, has still another meal
before his day is over. Always he
has placed on his bedside table a
tray of fruit, a carafe Of wine,
and plates Of sandwiches and bis
cults.
Madame Prochnik sometimes
serves a typical Austrian luncheon
in the washington Legation. Here
is a menu, popular with her Amer
lean friends:
PURGE Of Lentil Soup
or
Scrambled Eggs with Anchovies
Sherry
Paprika-Hen
(Paprika chicken)
Cucumber Salad White Wine
biscuit ROulaQe
In the drawing room afterwards
is served the famous Austrian
coffee with whipped cream. Aus
trian coffee is really old-fashioned
drip coffee. Making it takes the
complete interest of one person
for at least a half an hour. Boil
ing water is dripped through the
coffee, about a spoonful at a
time. When the dripping is prop
erly done the coffee is as strong
as coffee eSsenc,. So strong that
it is served with both vt milk
and whipped C: IAN.
Here are the recipes for Madame
Prochn IS menu:
Scrambled Eggs with AnchOvies
Put three anchovies and four
tablespoons of fresh butter
through a sieve. Mix together
with two small cups of white
bread crumbs. Line glass baking
dish with this mixture and add to
it 8 eggs-lightly scrambled.
Spread over them / teaspoon of
grated Parmesan cheese and small
pieces of butter. Bake in hot oven
until lightly Drowned. Do not let
eggs get too firm (For 4 or 6
people)
Paprika- Hendel
Chop 3 medium.sized onions and
brown in tablespoonful of but
ter. Add one teaSpOonflll paprika
and the breasts of three chickens
with two cups Of water. Let SIM
mer for one hour. Take out meat
and remove bones. Put bones back
in sauce with one teaspoonful of
tomato paste and cook slowly for
a few minutes. Thicker with little
flour and before taking from fire
add 2 tablespoonful Of heavy
cream. Pour sauce over chicken
and serve with border of rice.
Biscuit ROulade
Cream the yolks of eggs with
ounces of powdered sugar until
foamy. Add whites of the eggs,
stiffly beaten and AZ ounces of
flour. Pour out on creased baking
sheet to thickness of about half
an inch. Bake in hot oven. When
baked and still hot, spread cake
mixture with apricot marmalade
and roll up When cold serve with
whipped cream.
Lentil Soup
Gn place of an entree, if a soup
Is served)
Soak 1 lb of lentils for a few