Glossary W

The food glossary +++ Popular Articles: 'Wine', 'Water', 'Wild'
Warmbier refers to a German soup with raw eggs beaten into beer and lemon.
Wellfleet refers to a variety of oyster found in the Atlantic ocean and east Coast of the United States from Cape Cod in Massachusetts. It is slightly salty crisp and firm with a mild finish. Fresh seafood that includes the Wellfleet oyster is a specialty and takes center stage in many of the Cape Cod restaurants, as with most oceanside towns and villages.
Whim-Wham is a Scottish dessert with whipped cream and white wine and grated lemon peel that is layered with sponge cake. It is topped with cream. Whim-Wham originates from 18th century Scotland, when the word whim-wham was used to describe something light and
Windbeutel is a German word for "cream puff ", a hollow round of crisp choux pastry that is split in half, filled with a cream or custard, and dusted with powdered sugar.
Wiworm refers to Switzerland's New Year's drink of diluted spiced wine which is served hot.
Wiener Schnitzel refers to perhaps the most famous Viennese specialty; large thin (pounded) scallops of veal, dipped in scrambled egg and and bread crumbs and crisply fried. The best are so thin and large, they literally bend over the edge of the plate. Moreover, Wiener Schnitzel is probably the most famous of all dishes developed in Austria. It is thought to have been eaten in Vienna since the 15th Century. Wiener Schnitzel is traditionally made from thinly sliced and tenderised veal, which is then dipped into flour, eggs and breadcrumbs and fried in butter or lard. In the past, sometimes gold dust was added to the breadcrumbs in order to provide a spectacularly golden color. Wiener Schnitzel is often served in Viennese restaurants with a portion of potato salad and a slice of lemon, as well as roast potatoes and cranberry sauce.

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