vegetables preserves
Creamy Bacon, Mushroom and Vegetable Sauce
Bacon, onion, carrot, and mushrooms are browned, then simmered in a butter-and-flour milk sauce and puréed until smooth and creamy.
Total time: 55 min
Servings: 6
Attic Recipes — Vintage Recipes & Traditional Cooking
Timeless Culinary Heritage
398
Recipes
11
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All Recipes (9)
meat poultry
Roast Veal with Caraway and Sour Cream Sauce
Veal loin is blanched, roasted with hot lard and caraway until browned, then deboned and finished in a sauce of reduced pan juices and sour cream.
Total time: 120 min
Servings: 4
soups stews
Semolina Egg White Dumplings
Whipped egg whites folded with semolina, poached directly in boiling broth until they float. A traditional way to add substance to clear vegetable soups.
Total time: 14 min
Servings: 4
meat poultry
Slow-Baked Veal and Onion Casserole
Veal, small onions, and whole garlic heads layered in a pot, covered in a light vinegar-water mixture, and cooked low and slow until fork-tender.
Total time: 240 min
Servings: 6
soups stews
Sour Cherry Soup with Poached Egg Dumpling
A sweet-tart sour cherry soup enriched with egg yolk and sour cream, served alongside cubes of a poached egg and breadcrumb dumpling.
Total time: 100 min
Servings: 6
vegetables preserves
Steamed Pea and Rice Pudding with Mushrooms
A savory steamed pudding of peas, rice, and mushrooms bound with eggs — a light, elegant side dish traditionally served warm alongside roasted meat.
Total time: 115 min
Servings: 5-6
vegetables preserves
Stuffed Artichokes Braised in Olive Oil
Whole artichokes are stuffed with a savory breadcrumb, onion, and parsley filling, then slowly braised in olive oil and water until fork-tender.
Total time: 90 min
Servings: 6
meat poultry
Veal and Pork Pate with Sardine-Egg Dressing
A rich, finely ground veal and pork pate enriched with whipped butter, capers, sardines, and mustard, set with aspic and finished with a whisked egg dressing.
Total time: 90 min
Servings: 16 slices
soups stews
Veal Soup with Egg and Buttermilk Enrichment
A veal and root vegetable soup thickened with a roux, enriched with egg yolk and buttermilk, and finished with a touch of vinegar.
Total time: 150 min
Servings: 6
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