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Mozart's Leberknodel
So what’s up with the liver dumplings and sauerkraut? And just where did this dubious “fact” originate? Probably in a letter Mozart’s father, Leopold, wrote to his wife and daughter from Paris, when Wolfgang was just a boy of fourteen. We lunched on Thursday with Madame D’Aste, née Marianne Troger, who fed us most magnificently on liver dumplings and sauerkraut, which Wolfgang had asked for…” 9 oz. beef liver 3 stale rolls 1/2 pint milk 3.5 oz. butter 1 small onion 1 egg salt, pepper marjoram, parsley 3.5 oz. bread crumbs Pour milk over the rolls and work it in. Chop the onion and sauté it in butter. Mix the rolls, finely chopped liver and spices together. Make into a dough. Form the dumplings and boil them for 15 minutes in salted water. You can also fry them in hot vegetable oil. Best served hot in a beef broth. Liver dumplings can also be served as a main dish with sauerkraut. A few tips may be helpful, particularly for less experienced dumpling makers who are exhorted not to give up at the first miscooked, collapsed dumpling. It doesn't matter whether the dumplings which you're preparing are "naked" or blind" (that is, without filling or seasoning, apart from salt and pepper), or whether they are filled (with meat, sausage, vegetables, fruit or whatever), or fried in dripping, or boiled in a cloth, such as a table napkin. In any case, these tips apply. The flour to be used for dumplings should be self-raising, or a mixture of plain and self-raising. Dough made of bread, the crumbs of bread rolls, or semolina must be allowed to "rest" for a while in order to absorb moisture. |
Beethoven's Macaroni mit Parmesan-Käse
According to Beethoven biographer, Anton Schindler, one of the composer’s favorite dishes was Macaroni mit Parmesan-Käse. Yes, Beethoven's favorite meal was mac 'n cheese! Macaroni with Parmesan cheese was expensive in Beethoven’s day. Macaroni cost three times more than rice, and Parmesan cheese had to be imported from Italy. Beethoven also loved soup with twelve drowned eggs. He chose fish over meat, his favorite fish was pollock with potatoes and he liked flat water and light Austrian wine. 1 large yellow or white onion, diced and caramelized 2 cups spaetzle ⅓ cup butter, cut into small pieces 1 teaspoon minced fresh thyme ½ teaspoon freshly grated nutmeg Salt and fresh coarse ground black pepper to taste. About a cup of freshly grated well aged Parmesan ½ cup toasted bread crumbs ¼ cup freshly chopped parsley Preheat the oven to 350°. Caramelize the onions and set aside. Make the Späetzle, drain well, add the butter, thyme, nutmeg, salt and pepper, stir gently and set aside. Combine the Parmesan, bread crumbs and parsley. Reserve about ½ a cup of this mixture and toss the rest gently with the Späetzle. Put the Späetzle mixture into a well oiled baking dish. Sprinkle the remaining Parmesan mixture over the top and bake for about twenty minutes, or until the top is just beginning to brown. |
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