A specialty typical of the province is a deliciously fluffy soufflé called Salzburger Nockerl, made fresh to order and served straight from the oven.
First a fireproof or Pyrex dish big enough to hold about two pints is necessary.
Place 25 grammes (about 1 oz) of butter in the dish and melt the butter in the oven without letting it go brown. Beat up 5 whites of eggs to a froth, add 35 grammes (about 1 1/4 oz) of sugar, and go on beating until the mixture is quite stiff.
Then stir in carefully 30 grammes (about 1 oz) of flour, three yolks, some vanilla essence and a few drops of rum. Divide the mixture into three parts and place them next to each other in a previously warmed dish which is then to put into a hot oven and allowed to bake for 8 - 10 minutes.
When the Nockerln are golden brown, dust them liberally with sugar and serve in the baking dish - and be quick about it!