vegetables preserves
Mushroom Sauce with White Wine
A silky Central European mushroom sauce with white wine, zapraška roux, and sour cream — works equally well with fresh or dried mushrooms.
Total time: 40 min
Servings: 4
Attic Recipes — Vintage Recipes & Traditional Cooking
Timeless Culinary Heritage
216
Recipes
6
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All Recipes (9)
meat poultry
Partridge in Cabbage
Whole partridge stuffed with black rice and liver, wrapped in bacon, then slow-roasted inside a hollowed cabbage head for deep, earthy flavor.
Total time: 120 min
Servings: 2
meat poultry
Pigeons Roasted on a Spit with Sauce
Young pigeons marinated for two days, larded with bacon, spit-roasted over a sardine-onion pan sauce, and finished with sour cream and lemon.
Total time: 75 min
Servings: 4
vegetables preserves
Piquant Sauce for Pickles, Cold Meats and Boiled Fish
A sharp, emulsified cold sauce of mustard, white wine, capers, gherkin, and olive oil — a bold accompaniment to boiled fish, cold roasts, and aspic.
Total time: 15 min
Servings: 6–8
meat poultry
Rabbit Roasted with Onion
Rabbit thighs and back slow-fried in lard with caramelized onion — a simple, deeply flavourful Central European stovetop roast.
Total time: 90 min
Servings: 4
meat poultry
Rabbit "On Dalmatian"
Slow-braised rabbit larded with bacon, finished in olive oil, white wine, lemon, garlic, and abundant parsley — a bold Dalmatian coast classic.
Total time: 160 min
Servings: 4
meat poultry
Steaks Stuffed with Kale
Tender veal steaks rolled sarma-style around a kale, tomato, and egg filling, pan-fried golden, then finished in a lemon-sour cream sauce.
Total time: 80 min
Servings: 4
meat poultry
Stuffed Calf Ears
Veal ears filled with minced veal, ham and egg, tied and braised for 3 hours in a rich onion-cream sauce — a forgotten Central European delicacy.
Total time: 250 min
Servings: 4
meat poultry
Tripe in Cognac Sauce
Tender veal tripe slow-braised with root vegetables, finished with sour cream and cognac for a rich, warming Central European classic.
Total time: 240 min
Servings: 4
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