Minced patties
Meat loaf (also meat loaf , meat loaf , meat loaf , meat loaf ; in Hungarian : fasírozott ) is an Austrian and Hungarian dish that consists of minced meat . Since there is no uniform expression for the whole of Austria, the artificial words minced loaf and meat loaf are mostly used in Austrian cookbooks and as product names. The term minced meat (from “fasch” for “ farce ”) had established itself in Austria as a term for minced meat alongside fared meat from the beginning of the 19th century. Today the minced loaf is considered a “typical Austrian culinary specialty”, although there are no fundamental differences in recipe and preparation compared to the meatball common in Germany .
The minced meat, usually beef and pork , is seasoned with pepper , marjoram , garlic and salt . In addition, there are finely chopped onions , fresh parsley greens and eggs, as well as rolls cut into thin slices or cubes , which are soaked in water or milk and squeezed well. Then the mass is mixed well. Then small loaves are formed from the mass on a breadcrumbs pad and fried in plenty of cooking oil.
A variant of the minced loaf is the butter schnitzel used in Viennese cuisine .
literature
- Ewald Plachutta , Christoph Wagner : The good kitchen. The best from the Austrian cookbook of the century. Abbreviated paperback edition. Heyne, Munich 1996, ISBN 3-453-11537-6 , p. 197.
- Renate Wagner-Wittula: The-child-goes-out-of-the-house cookbook. Survive without mom. Pichler, Vienna 2007, ISBN 978-3-85431-432-5 .
Web links
Individual evidence
- ^ Robert Sedlaczek : The Austrian German. How we differ from our big neighbor. An illustrated manual. Ueberreuter, Munich 2004, ISBN 3-8000-7075-8 , p. 99.
- ^ A b Heinz-Dieter Pohl : The Austrian kitchen language. A lexicon of typical Austrian culinary specialties. With linguistic explanations (= Studia interdisciplinaria Ænipontana , Volume 11). Praesens-Verlag, Vienna 2007, ISBN 978-3-7069-0452-0 , p. 61.