Attic Recipes — Vintage Recipes & Traditional Cooking
A rich, strained brown sauce made from a bacon and vegetable base, mushrooms, stock, and white wine, finished with Madeira wine just before serving.
Shredded cabbage is salted, drained, and packed into jars, then covered with a cooled wine vinegar brine flavored with bay leaf and allspice.
Cheese-enriched egg crepes are pan-fried and filled with a creamy spinach and onion filling finished with sour cream — a savory Central European dish.
White grape juice and pureed quince are simmered with sugar into a thick, spreadable jam, then jarred for keeping through the winter.
A bread and milk panada is mixed with chopped ham, shaped into croquettes, breaded, and deep-fried until golden and crisp on the outside.
Sliced potatoes baked with crumbled cheese and butter, finished with a whisked egg and sour milk topping until set — a comforting vegetarian bake.
Sweetened chestnut puree is pressed through a ricer over whipped cream and finished with a piped border of cream — a rich chestnut dessert.
A flourless torte of ground almonds, hazelnuts, and dates, sliced into layers and coated in a chocolate and butter filling.
Layers of green beans and sliced tomatoes topped with lamb breast and a baked sour cream topping, finished in the oven until golden.