Home Cooking

German/Austrian first course

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German/Austrian first course

scott | Feb 20, 2005 02:50 PM

I'm putting together a dinner party for 12 featuring German and Austrian cuisine. My guests will nibble on Liptauer, speck, crudites and gefullte champignons during cocktail hour. The entree will consist of Bacon-basted salmon with herbed spaetzle and roasted root vegetables with a deconstructed black forest cake for dessert. I've been considering a vegetable strudel in dill-paprika sauce for the first course but I'm a little insecure about my strudel-making capabilities. Can anyone make some alternate recommendations? Red meat and shellfish are out and I don't have enough soup bowls to go around. Otherwise, I'm game for anything. Many thanks.

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