Kalte Ente

Kalte Ente (kahl-tay en-tay), literally cold duck in German, is said to have originated at a dinner party during the reign of Kaiser Wilhelm when one of the Kaiser’s guests asked for a ‘cold ending’ to the meal rather than the traditional coffee. The sparkling punch he was served was thereupon dubbed kalte ende, or cold ending, which, in time, became corrupted into the modern Kalte Ente.

In the United States and South Africa, a version of Kalte Ente is marketed as Cold Duck.

1 lemon, thinly sliced

1 tablespoon sugar

26 fl. oz. dry white wine (1 bottle)

2 tablespoons lemon juice

4 to

6 ice cubes

12 fl. oz. Champagne or Sekt

Place the lemon slices on the bottom of a large punch bowl. Add the sugar and Iced blackberry, orange and lemon soup, flavoured with cinnamon, Kalt-schale is eaten in Austria as a dessert, with whipped cream or on its own. white wine, stirring with a long-handled spoon until the sugar has dissolved. Stir in the lemon juice and add the ice cubes. Place the punch bowl in the refrigerator and chill the mixture for 30 minutes.

Remove the bowl from the refrigerator and pour in the Champagne. Serve the punch at once.

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