Dishes that appeared as a result of a mistake and became classics

Upon learning the new topic of the column, my friend shared an inspiring experience: “I once cooked meatballs. But I dropped the whole packet of minced meat in the pan. This is how a unique recipe for lazy meatballs turned out. Jokes aside, but laziness and chance are always at the head of progress! Whatever happens in your kitchen – you know, there is an excellent chance that you are on the verge of a great discovery.

So, King Louis XV once found himself in cramped circumstances (either in war or hunting – legends diverge). Hungry, he found only onions, butter, dried baguette, cheese – and, of course, champagne (what the French king would go out on a campaign without wine?). No wonder Louis was the autocrat of the world’s culinary capital – he mixed the ingredients of the world’s first onion soup. Today it is one of the hallmarks of France.
Or the famous Sachertorte.

Chocolate with apricot jam, the progenitor of the familiar “Prague”, appeared in Vienna by accident two centuries ago. For a pompous reception, the minister demanded a new dessert, which the world had never seen. They did not dare to disobey – but the pastry chef, unfortunately, was sick … In a seemingly hopeless situation, 16-year-old apprentice Franz Sacher got down to business and came up with a laconic cake, which later brought him worldwide fame.

Onion soup with croutons
For six persons
Cooking: 1 hour
Ingredients
1.5 kg of onions
100 g of butter
3 tbsp. l. flour
1 litre of chicken broth
300 ml of white wine a
pinch of nutmeg
salt and freshly ground black pepper
For toast:
18 pieces of baguette
100 g of hard cheese
2 tbsp. l. Dijon mustard
50 g butter

Peel and cut the onion into half rings and simmer it in butter over low heat, occasionally stirring, for 30–40 minutes. The onions should brown and caramelize but not burn. Be patient. When the onion has caramelized, sprinkle with flour and fry, stirring. Pour over with wine, evaporate half, add broth, season with salt, pepper and nutmeg, bring to a boil. Spread pieces of baguette with butter and mustard, sprinkle with grated cheese and put in the oven until golden brown.

Onion soup can also be baked in a pot by placing slices of bread on top, sprinkling generously with cheese and placing them in the oven before serving until golden brown.
Sachertorte
For ten persons
Cooking: 1.5 hours
Ingredients
120 g flour
120 g sugar
120 g butter
120 g dark chocolate
Six eggs
150 g apricot jam
For icing:
80 g chocolate
60 g butter
For serving:
200 ml whipping cream 33%

Grease a 20–23 cm tin and sprinkle with flour. Preheat the new oven to 180 ° C. Beat the yolks with half the sugar until thick foam. Melt butter and new chocolate in a saucepan over low heat or microwave, stir, pour over the yolks, add flour and stir gently. Beat the whites into a foam, add the remaining sugar and beat until firm and shiny. Add some of the protein to the dough to soften, then add the rest of the protein and mix gently into a thin dough.

Pour the dough into a new mould and bake for 40 minutes at 180 ° C. Warm up the jam; if there are pieces of apricot in it, rub through a sieve. Cut the cooled biscuit in half, grease the bottom cake with half of the jam, close the top, brush on all sides with a brush, excellent. Melt the butter and chocolate, pour the icing onto the cake, spread gently over the cake’s surface. Serve with whipped cream.

“Sacher” cake can be prepared in “PP” version. According to the classic recipe, but with erythritol instead of sugar, whole grain flour, chocolate and sugar-free jam. It turns out great!

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