Poulet Rothschild
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Poulet Rothschild is a poultry dish that has its roots in Jewish cuisine.
The dish can be traced back to the Galician-born chef Abraham Sussmann, who created it in the late 19th century as part of his position as chef to the Rothschilds in Frankfurt. Poulet Rothschild represents a variant of the spicy roast chicken characteristic of Jewish cuisine.[1] This variant of the dish, which was and is considered particularly exclusive, is characterized by the use of a maize chicken, seasoned with allspice. Instead of the filling of matzos, celerys, and parsley provided in the original version, a filling of pretzel cookies, parsnips, cilantro, onions, oil, garlic, and egg is used. It is occasionally accompanied by porcinis. Pepper, turmeric and cumin season the filling.[2] Due to National Socialism, the Jewish origin of the dish, popular in the German Empire, was forgotten. [3] Since the late 20th century, there has been a reappraisal and return to the work of Abraham Sussmann.[4]
References[edit]
- ↑ Elizabeth Wolf Cohen: Jüdische Küche, Könemann, Cologne 1995, ISBN 978-3-89508-046-3, p. 43.
- ↑ Petra Knorr: Das Jüdische Kochbuch, Komet Verlag, Frechen 2002, ISBN 978-3-89836-228-3, p. 45.
- ↑ Eugenius Wirkowski: Some Jewish Dishes, Interpress Publishing House, Warsaw 1984, ISBN 83-223-2126-0, p. 2.
- ↑ Meir Shalev: "Eß, mejn Kind". In: Gisela Dachs (ed.): Vom Essen. Jewish Almanac of the Leo Baeck Institute. Jüdischer Verlag im Suhrkamp-Verlag, Frankfurt a. Main 2002, ISBN 978-3-633-54181-2, p. 56f.
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