Book written by a professional chef. Very interesting soups such as: chocolate soup, almond soup, lettuce soup with green peas, black bread soup for meatless days, meat strudel soup, and interesting soup garnishes such as the Emperor's kasha, an egg dough deep fried in tiny drops and floated in clear soups. Many of the soups are typically Viennese such as sugar beet soup made from pickled sugared beets, liver dumpling soup, and liver rice soup. Among the main course items are some French dishes, such as beef a la mode, beef a la Bonaparte, etc. There are many interesting sauces, some Viennese and some French. A large section on typical Viennese pastries such as baked farina noodles, cottage cheese noodles, Spanish wine torte, and Bohemian kratfen (Bohemian doughnuts). The whole book is written by the same hand, most likely, in a short period of time. Also includes a sheet of modern paper, with a casual list of recipes in German and English in pink ballpoint pen.