Читать книгу The Wiener Schnitzel Love Book! - Severin Corti - Страница 7

But let’s get back to the Wiener Schnitzel. At Meissl & Schadn, our schnitzels are not simply prepared in some corner of the kitchen. They take centre stage and a prime position at the very heart of the dining room, which provides a huge shop window out onto the Schubertring. We want everyone to see how conscientiously and neatly we work. Our aim is to present an approach that is adored by guests and gourmets alike. Since we took the decision to operate in this way, the background music in the restaurant has been determined by the rhythmic “bang, bang, bang!” of the schnitzel hammer. This is a sound which is enough to whet the appetite of anyone immediately, including those not from Vienna. Perhaps you will pick up a few hints on how to prepare schnitzel at home. This side effect is by no means unintended.

In reality, however, the Wiener Schnitzel is so much more than Vienna’s most familiar culinary offering. It has long since become an icon of Austrian identity and has served as a source of inspiration to poets and painters. For all of these reasons, it seemed high time to explore the essential nature of this specifically Austrian object of fascination and to produce a book dedicated to the Wiener Schnitzel which highlights all the facets of its splendour and allure. After all, some people maintain that the relationship between the Viennese and their schnitzel borders on the religious. Indeed, some of the articles in this book certainly seem to suggest this. You will have to decide the truth of the matter for yourself, but it’s definitely an amusing theory. If you wish to explore this question further, then I heartily recommend the “Ten Commandments of the Wiener Schnitzel”, which Wolfgang Kralicek lists on pages 48 ff!

I hope you enjoy reading the book. We are ready to meet all your needs should you be assailed by a ravenous hunger for schnitzel. If you fancy having a go yourself, then the original recipes used at Meissl & Schadn are set out in every detail on page 160.

Enjoy your meal!

Florian Weitzer