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A luncheon here remains one of the most favorable European meals. The menu includes consomme with tiny liver noodles, pork fillets with a morel sauce, buttered thin green noodles, carrots Vichy, mixed vegetable salad, and a delicate pink…

As an inland country, Austria's primary sources of fish are the Danube River, mountain lakes, and streams, from which are taken a good supply of three favorite kinds - trout, carp, and pike. The latter, called Hecht, is very often baked…

Celery root or celeriac, a gnarled and knobby brown root with a celerylike flavor, is widely used in Germany as well as other northern European countries. The French enjoy it with remoulade sauce for a hors d'oeuvre. In Germany, it is…

Gurkensalat is Vienna's most popular salad and may be prepared in several inviting ways. Sometimes it is made with lemon juice instead of vinegar; without sugar; with garlic; or with a garnish of paprika. This is a common version.…

The most characteristic way of preparing potatoes in Denmark is to sugar-brown them. Brunede Kartofler is served with traditional fare such as pork and game. 2 pounds small potatoes, washed. One-quarter cup sugar. Half cup butter.…

Driven by a proactive and determined will and a deep and unshakeable faith in the need to ensure the conditions for a dignified and decent life for all sections of society, King Mohammed VI has, since his ascension to the Throne of the…

Katoffelpuffer are internationally famous German creations made in several versions. They are often served with apple sauce and as accompaniments to such meats as roast pork or sausages. 4 medium (about 1 and a third pounds) potatoes.…

Rodkall, a Danish national vegetable dish, is eaten traditionally with roast pork, goose, or duck. It is a favorite holiday dish and is best if prepared the day before and reheated. INGREDIENTS 1 medium-head red cabbage.…

This favorite Italian dish is found on restaurant menus throughout the country, though generally it is associated with Rome. The name means ''jump into the mouth.'' It is traditionally made with fresh sage leaves, which impart a most…

Spain's intentionally famous dish, paella, derives its name from the two-handled large, round metal oan, paellera, in which it is traditionally cooked and served. Although now enjoyed throughout Spain, paella originated in the region of…