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ince the emperor was a passionate hunter, there must have
been numerous venison and rabbit dishes, animals that were
abundant in the meadows and forests of the region. Wild
boar came from the forests around Laxenburg Palace, but there was
also tame and wild poultry. Naturally, there were geese, ducks, and
chickens, especially the rich capons, but also pigeons, pheasants,
and partridges.
In Vienna, every meal, in the good burghers' houses in Vienna
as well as the emperor’s palace, had to end with a special Viennese
dessert. Sometimes, there may have been a Schönbrunn Omelet,
but maybe also sorbet of violets and afternoon sweets according to
Empress Elisabeth, or Ischler Tarts as made by the inimitable Zauner,
the master pastry cook from the emperor’s favorite summer vacation
spot – Bad Ischl.
It would go too far to list also the numerous beverages, such as
the dry and sweet wines from the different regions of the empire, the
delicious spirits and liqueurs, as well as the wonderful Czech beer.
We want to keep a bit of imagination for all the things that were
being enjoyed by people in those days. Much of it is still part of our
inimitable culinary enjoyment today.
S