In middle ages Austrian cuisine was appreciated even higher than French and Italian cuisines. Austrian cuisine is extremely rich. Most main dishes are meat — pork, veal, beef, poultry and fish. They often cook meats and other products battered in “panade” — a mixture of eggs, crushed crackers and flour. Dairy products and sandwiches are also widely spread in Austrian Cuisine. Vein bakery is known throughout the world for sophisticated forms and delicate savor. Beer is a core and special proud of Austrian food.
The refined decoration for cold dishes, desserts, soft drinks — are ice cubes with flowers: spread out flowers of St.-John’s worth, lindens, currants, guelder-roses, leaves of mint in ice forms, fill them with warm boiled water and freeze.
