The variety of Austrian cuisine still bears witness to the vastness of the former monarchy. Vienna, in particular, was a melting pot of gastronomic cultures: here the so-called "Zuagrasten" (immigrants) from Hungary, Bohemia, Slovakia, Transcarpathia, Bukovina, Poland, Carniola, Croatia, Trieste, Dalmatia or "simply" from the present Austrian Länder prevailed. Everyone brought their own country's recipes with them to Vienna, and Austrian cuisine absorbed the best of every tradition. Further influences, not only in the gastronomic field, are due to the Jewish culture. From eastern Galicia, for example, the "gefilte Fisch" (stuffed fish) was brought, a model for the popular carp galantine served in Austrian gourmet restaurants. The recipe for the "Beuschel" (coratella) is probably also of Jewish origin. In any case, this is what Austrian chef Ewald Plachutta (awarded three Gault-Millau hats) and gourmet columnist Christoph Wagner, who has long been involved in the history of Austrian cuisine, claim. Also from the East, the influence of Bohemian and Hungarian cuisine can be found in the famous goulash. These are dishes that have been imported from the countries of the former monarchy and that have been assimilated into traditional Viennese cuisine. Beuschel", a popular term for the upper lungs and innards of veal, is a delicious main course, mostly served with round or sliced bread dumplings.