nose to tail
Pan-Fried Veal Liver with Vinegar Pan Sauce
Thin slices of veal liver, floured and pan-fried, topped with a quick vinegar pan sauce and fresh parsley.
Total time: 25 min
Servings: 3-4
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Nose to Tail
24 recipes in this category
Offal and organ meat recipes — tongue, liver, kidney, and other cuts that honor the whole animal.
nose to tail
Beef Tongue with Creamy Sardine Sauce
Tender simmered beef tongue served sliced under a rich sardine, sour cream, and bacon sauce — a classic way to dress up an economical cut.
Total time: 215 min
Servings: 6
nose to tail
Marinated Veal Brain with Egg Yolk Dressing
Veal brain gently poached in an acidulated broth, cooled, sliced, and dressed with a rich sieved egg yolk, oil, and lemon dressing. Served cold.
Total time: 35 min
Servings: 4-6
nose to tail
Veal Kidney with Marjoram
A whole veal kidney rubbed with marjoram, wrapped in a thin veal cutlet, braised in white wine, and roasted with mushrooms in a rich sour cream sauce.
Total time: 75 min
Servings: 4
nose to tail
Goose Liver Pudding with Cognac
A rich steamed terrine of goose liver, bacon, and bread, flavored with cognac and dill, served with rice and fried mushrooms.
Total time: 270 min
Servings: 4-6
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
nose to tail
Veal Heart in Wine Sauce
Veal hearts larded with fresh bacon, braised in butter with vegetables and peppercorns, then finished with a white wine and lemon pan sauce.
Total time: 110 min
Servings: 4
nose to tail
Baked Tongue in Green Sauce
Beef tongue braised with herbs, larded with bacon and roasted until golden, served in a green sauce of capers, anchovy, parsley and sour cream.
Total time: 200 min
Servings: 4-6
nose to tail
Brain Roll
A delicate Central European savory roulade of potato-egg dough filled with pan-fried calf's brain, onion, and parsley — served warm as an appetizer.
Total time: 65 min
Servings: 4-6