Brown onion sauce. Demi-glace sauce combined with onions sweated in butter and vinegar. It is usually served with liver or Vienna steak. Known in France as sauce lyonnaise.
Danish pastry. The dough is made with yeast and laminated with butter. Danish pastries were originally made in Vienna but the chefs spread across Europe taking the recipe with them.
"Escalope of veal in the style of Vienna." A slice of veal dipped in egg and breadcrumbs and then fried.
