Attic Recipes — Vintage Recipes & Traditional Cooking
A quartered young chicken cooked in a white sour cream roux, served with boiled cauliflower florets arranged around the meat and the cooking sauce poured over.
A slowly simmered and strained beef soup clarified with whole eggs and root vegetables, yielding a clean, deeply flavoured broth served as a first course.
Laminated potato pastry rolls filled with ground ham, egg yolk, and sour cream. Rich, flaky, and savory.
A lemon-scented sponge sandwich filled with fruit marmalade, topped with chopped candied fruit and a rum-lemon glaze, cut into small cubes for serving.
Cold appetizer of blanched veal leg, sliced thin, shaped into scrolls, and filled with a rich tartar sauce of egg yolks, ham, and capers.
A soft, naturally sweet carrot pudding cake with no eggs and no flour in the batter — carrots boiled, sieved, and baked.
Ground young lamb and rice rolls coated in finely chopped fresh parsley, simmered in a light paprika roux — a meatball-adjacent dish.
Savory rice cooked with dried bacon, poultry broth, and tomato passata, packed into a mold and inverted onto a plate, finished with generous grated cheese.
Whole grilled trout, deboned at the table, packed with a raw vegetable filling and finished with a pour of boiling oil and fresh lemon juice.