nose to tail
Veal Tongue in Sardinate Sauce
Tender boiled veal tongue sliced and finished in a rich anchovy-butter sauce with white wine and lemon — a refined Central European classic.
Total time: 170 min
Servings: 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
Imperial Goose Liver with Truffles
A decadent high-society dish: whole goose foie gras studded with black truffles, braised in Madeira wine and rich veal stock.
Total time: 310 min
Servings: 6–8
nose to tail
Braised and Baked Sheep's Tongues
Tender sheep's tongues blanched, seared, and slow-baked with onion, carrot, white wine, and potatoes in a rich pan braise.
Total time: 115 min
Servings: 4
nose to tail
Potatoes Stuffed with Liver
Hearty Central European dish: boiled potatoes filled with seasoned veal liver and onions, baked in sour cream until golden.
Total time: 70 min
Servings: 4
nose to tail
Beef Kidney with Wine
Beef kidney marinated in red wine, braised with herbs, finished with sour cream. Tender, rich, and deeply flavored.
Total time: 120 min
Servings: 4
nose to tail
Potatoes Stuffed with Brains
Young potatoes filled with sautéed veal brains, baked in sour cream with golden breadcrumbs.
Total time: 75 min
Servings: 6-8