Talk:Hamburg steak

Article Considered for Deletion
I believe it would be detrimental to Wikipedia if this article were deleted. Hamburg steak is the mother of the hamburger and in that regard deserves a place in any encyclopaedia. JoeMCMXLVII (talk) 00:54, 29 October 2013 (UTC)

Escoffier?
In my English translated edition of Le Guide Culinaire by Auguste Escoffier (engl. 1907) there is just a recipe of "Smoked Hamburg Beef" (No. 315, p.145) and nothing more about Hamburg or Hambourg.

But... native French Chef Charles Ranhofer of New York Delmonico's gave two different recipes in "The Epicurean, 1894" (Copyright granted by the Library of Congress in 1893) titled "Beef Steak, Hamburg Style, No.1360, p.484", a Frikadeller from tenderloin, and "Hamburg Steak a la Tartare, No.1361, p.484", similar to the Steak Tartare of today, as an improvement of his unspiced and raw "Salisbury Steak, No.1359, p.484". Two years later Oscar Tschirky of the New York Waldorf Hotel published two recipes in "The Cookbook of the Waldorf, 1896" named "Hamburg Steak, p.155", a kind of unbreaded Cordon Bleu from flattened beef which is filled with sauted onions, and "Fried Hamburg Steak with Russian Sauce, p.155", which a German would call an "ordinary homecooked Frikadelle" - except for the Russian Sauce, for which Tschirky didn't give a recipe.--46.114.39.135 (talk) 19:12, 16 December 2014 (UTC)

Please check
This statement appears to be incorrect: "The first printed menu in the United States listed Hamburg steak as one of the food items offered." See http://www.jstor.org/stable/10.1525/gfc.2008.8.2.40

173.88.241.33 (talk) 05:07, 26 December 2017 (UTC)