Haussner's

Okay, so we can’t get enough Haussner’s…

































Here is a menu I borrowed from I was at the restaurant: (Yes that's 1988)












$2.50 sharing charge...

like who would share?

Hausner's Recipes found on the Internet:


Smithfield Ham and Crab Sauté
1 lb. jumbo lump crabmeat
6 oz. chopped, thinly sliced Smithfield ham
1⁄2 cup unsalted butter, melted


1. Divide crabmeat among four individual shallow baking dishes; scatter ham over crab. Drizzle melted butter over crab and ham and place in a preheated broiler until hot and ham is a little crispy on the edges, 2–4 minutes.

Haussner's Crab Imperial

Serves 6 as an appetizer

1 lb. crab meat
2 slices white bread
2 eggs, beaten
4 T. mayonnaise
1 t. prepared mustard
1 t. salt
1 t. black pepper
1 t. Worcestershire sauce
1/2 t. chopped parsley
White Sauce (see recipe below)
1/2 t. paprika

Pick crab meat carefully to remove any shells without breaking up lumps. Cut bread into cubes, discarding crust.

Combine eggs, mayonnaise, mustard, salt, pepper and Worcestershire in a medium bowl. Add bread and parsley. Fold in crab meat carefully to prevent breaking. Spoon into individual dishes. Top each with 1/2 teaspoon White Sauce. Sprinkle with paprika. Bake in a preheated 350°F. oven for 15-20 minutes.

White Sauce
1 C. milk
2 T. butter
2 T. flour
pinch of salt

Heat milk in a small saucepan. In another saucepan, combine butter, flour and salt and cook, stirring over medium heat. Do not cover. Add hot milk in a stream, stirring constantly until mixture is smooth and thick.

Creamed spinach
2 1/2 pounds spinach
2 quarts reserved spinach liquid
1 stick butter
8 tbsp. flour
2 tsp. chopped anchovies
Maggi seasoning, to taste
nutmeg, to taste
salt and pepper, to taste
1/2 cup onions (chopped fine and browned in 1/4 cup fat or oil)
1 cup cream

Stem and wash spinach well; pat dry. Saute over medium-low heat until thoroughly cooked. Cool and squeeze spinach in handfuls over a big bowl (reserve the juice) until dry and chop fine. Melt butter in a large saucepan. Add flour and stir until smooth. Add spinach liquid, anchovies, Maggi, nutmeg, salt and pepper, to taste. This makes the sauce. Then add the spinach and onions and simmer, stirring, about 5 minutes. Stir in cream. Makes 3 quarts.

Still want more….

Haussner's Strawberry Pie

For The Pie:
1 1/2 cups sugar
1/2 teaspoon strawberry flavoring
1/2 teaspoon red food coloring
1 1/2 cups boiling water
3 tablespoons cornstarch dissolved in 1/2 cup water
1 cup Pastry Cream -- recipe follows
1 9-inch flaky pie shell -- prebaked
1 1/2 pints strawberries -- washed and hulled
whipped cream for decoration
1/4 cup toasted slivered almonds

Pastry Cream:
1 cup milk
3 each egg yolks
1/4 cup plus 2 tbsp sugar
1/4 cup all-purpose flour
1 1/2 teaspoons vanilla
1 to 1 1/2 tbsp butter -- softened

To make a glaze, add sugar, strawberry flavoring and food coloring to boiling water. Add dissolved cornstarch and stir over medium-high heat until mixture thickens. Remove from stove and set aside.

Prepare Pastry Cream and let it cool, then spread in bottom of baked pie shell. Pour in 1/2 pint of strawberries (if large berries, cut in half lengthwise), cover with half the water-sugar glaze and add remaining strawberries. Cover with remaining glaze. Decorate the edge with a circle of whipped cream and sprinkle with slivered almonds. Chill and serve.

Pastry Cream:
Scald milk in a saucepan and set aside. In a bowl, whisk together the egg yolks and sugar until light in color and very thick, then beat in the flour. Pour the warm milk slowly into egg mixture and blend well. Pour mixture into saucepan and cook, stirring with a whisk, over low heat until mixture comes to a boil. It will appear lumpy at first; keep whisking. Make sure mixture does not stick to bottom of pan and burn.

Remove from heat. Add vanilla and butter. Cover surface with buttered waxed paper so it does not form a skin. Allow to cool.

NOTES : Art lent as much to the dining experience at Haussner's as the German and continental cuisine that emerged from the 500-seat restaurant's cavernous kitchens--but some diners swore the desserts, particularly the strawberry pie, were works of art in themselves

Crouton-filled Potato DumplingsMashed potatoes are formed into dumplings and served as an accompaniment to sauerbraten at Haussner's, a German restaurant in Baltimore.

12 1-inch sourdough bread cubes
1 1/2 pounds russet potatoes (about 2 large)
1 1/2 teaspoons salt1/8 teaspoon ground nutmeg1/2 cup (or more) all purpose flour1/2 cup cornstarch1 large egg
Preheat oven to 400°F. Place bread on baking sheet. Bake until crisp, about 10 minutes. Cool.
Cook potatoes in large pot of boiling salted water until tender, about 45 minutes. Drain. Cool slightly. Peel. Cut potatoes into large pieces. Refrigerate until cold, about 30 minutes.

Mash potatoes in large bowl. Mix in salt and nutme. Add 1/2 cup flour and cornstarch. Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky. Mix in egg. Form dough into balls, using 1/4 cupful for each. Insert bread cube into center of each dumpling; roll dumpling between palms to enclosed bread cube completely and form smooth ball.

Working in batches, cook dumplings in large pot of boiling salted water 10 minutes. Using slotted spoon, transfer dumplings to large bowl.

Sweet, Sour DressingIn the early days, Haussner's served a small complimentary salad of mixed vegetables and hominy marinated in their vinegar dressing. Of course, the same dressing went over cucumber salad.

2 cups sugar
2 cups white vinegar
1 tsp. (or more, to taste) pickling spices tied in cheesecloth

Place ingredients in a medium saucepan and boil until sugar melts and mixture is translucent again, about 5 minutes. Cool and transfer to a glass jar and refrigerate.

Now for one of Life's Great Mysteries:

Are Napoleons named after the French General or Naples?