nose to tail
Goose Liver Pudding
A light, soufflé-textured baked pudding made with pureed goose liver, egg yolks, and stiffly beaten egg whites.
Total time: 50 min
Servings: 2-3
Attic Recipes — Vintage Recipes & Traditional Cooking
Timeless Culinary Heritage
398
Recipes
11
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All Recipes (9)
fish seafood
Sardine Pâté
A rich, emulsified sardine spread enriched with boiled egg yolks and butter, garnished with chopped egg whites and pickles.
Total time: 25 min
Servings: 4-6
soups stews
Consommé Double
A rich, concentrated clear broth made by cooking a whole chicken in a clarified beef soup base, then skimming, straining, and serving hot in white teacups.
Total time: 230 min
Servings: 4
soups stews
Sour Soup (Kisela Čorba)
A clear poultry broth thickened with egg yolks and mileram, sharpened with wine vinegar or lemon juice, served with rice and meat on the side.
Total time: 110 min
Servings: 4
meat poultry
Chicken and Cauliflower in Sour Cream Sauce
A quartered young chicken cooked in a white sour cream roux, served with boiled cauliflower florets arranged around the meat and the cooking sauce poured over.
Total time: 70 min
Servings: 4
soups stews
Clear Beef Soup
A slowly simmered and strained beef soup clarified with whole eggs and root vegetables, yielding a clean, deeply flavoured broth served as a first course.
Total time: 140 min
Servings: 4
breads pastries
Potato Rolls
Laminated potato pastry rolls filled with ground ham, egg yolk, and sour cream. Rich, flaky, and savory.
Total time: 65 min
Servings: 20 rolls
desserts cakes
Butter Biscuit with Candied Fruit
A lemon-scented sponge sandwich filled with fruit marmalade, topped with chopped candied fruit and a rum-lemon glaze, cut into small cubes for serving.
Total time: 55 min
Servings: 24 cubes
meat poultry
Veal Scrolls with Tartar Sauce
Cold appetizer of blanched veal leg, sliced thin, shaped into scrolls, and filled with a rich tartar sauce of egg yolks, ham, and capers.
Total time: 130 min
Servings: 6
Weekly Recipe