Attic Recipes — Vintage Recipes & Traditional Cooking

Timeless Culinary Heritage

304

Recipes

All Recipes (9)

Ragout Soup

Delicate veal and chicken soup with pale roux and a creamy egg-lemon finish, richer than simple chicken soup thanks to its smooth, unfried gravy.

110 min

4-5

desserts cakes

Schubert's Cake

Two contrasting sponge layers, almond-chocolate and walnut, cut and stacked with apricot jam and a cooked vanilla buttercream, finished with chocolate glaze.

110 min

10-12

A glass bottle of dark red sour cherry cordial with a small glass poured beside it, garnished with a cinnamon stick

preserves jams

Spiced Sour Cherry Cordial

A slow-macerated sour cherry cordial flavored with cloves, cinnamon, and lemon peel, gently fermented in the sun and diluted to taste before serving.

60 min

yields approx. 2-2.5 liters of cordial

A whole roast turkey on a platter, garnished with cauliflower, green peas, and Brussels sprouts

holiday specials

Turkey Stuffed with Chestnuts

A whole roast turkey filled with a buttery chestnut, bread, and liver stuffing, wrapped in bacon, basted with white wine, and served with a rum pan sauce.

255 min

8–10

A round terrine of goose liver pudding on a large plate, garnished with rice and fried mushrooms

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.

270 min

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.

50 min

2-3

fish seafood

Sardine Pâté

A rich, emulsified sardine spread enriched with boiled egg yolks and butter, garnished with chopped egg whites and pickles.

25 min

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.

230 min