Brandenburg cuisine Sauce Hollandaise" (asparagus with potatoes and hollandaise sauce). In the forested areas of Brandenburg such as the Schorfheide, and in the regions of Niederlausitz Fläming many dishes are featuring game and mushrooms. In well-yielding years an abundance of chanterelles, chestnuts and boletus can be found in Brandenburgs forests and therefore also on the menus of inns, guesthouses and restaurants. A very typical speciality of the region Niederlausitz are Plinsen which is a kind of pancake. Also in this region the famous linseed oil is extracted and used as an ingredient very frequently. For example one of the most famous dishes
French cuisine more elaborate style with extensive explanations of technique. Additional smaller preparations are included in this edition as well, leading to lighter preparations, and adding a third course to the meal. Ragout, a stew still central to French cookery, makes its first appearance as a single dish in this edition as well; prior to that, it was listed as a garnish. Shortly before the French Revolution, dishes like bouchées à la Reine gained prominence. Essentially royal cuisine produced by the royal household, this is a chicken-based recipe served on vol-au-vent created under the influence of Queen Marie Leszczyńska, the wife of