meat poultry
Venison Loin in Red Wine Marinade
Roe deer loin marinated two days in red wine, larded with dry bacon, braised until tender, and finished with a caper and sour cream sauce.
Total time: 140 min
Servings: 4
Attic Recipes — Vintage Recipes & Traditional Cooking
Timeless Culinary Heritage
216
Recipes
6
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All Recipes (9)
holiday specials
Almond Cream Biscuit Torte
A light sponge layered with almond buttercream and finished with a poured chilled custard sauce — a classic of early 20th century Central European pastry.
Total time: 95 min
Servings: 8–10 slices
vegetables preserves
Baked Mashed Potatoes with Egg Yolks and Cheese
Silky mashed potatoes enriched with butter, egg yolks, sour cream and hard cheese, baked until golden.
Total time: 60 min
Servings: 4–6
holiday specials
Baked Duck with Sage and Onion Stuffing and Apple Sauce
A whole roast duck stuffed with sage and onion, basted with pan drippings, and served with a warm apple sauce — a classic Central European Sunday roast.
Total time: 110 min
Servings: 4
meat poultry
Sage and Onion Stuffing for Duck, Goose, or Pork
A traditional sage and onion stuffing for rich roasting meats — double-blanched onions, fresh sage, butter, and breadcrumbs bound with egg.
Total time: 55 min
Servings: 4–6
vegetables preserves
Spinach Steak
Pan-fried spinach and rice patties bound with egg and butter — a meatless Central European staple, crisp at the edges and tender inside.
Total time: 35 min
Servings: 6–8 patties
soups stews
Tripe with Potatoes
Slow-cooked tripe cut into strips, simmered with onion and sweet paprika, finished with sour cream.
Total time: 150 min
Servings: 4
meat poultry
Young Vine Leaves Moussaka
Battered and fried vine leaves layered with minced chicken, sautéed onion, and parsley, finished with an egg and sour cream custard baked until golden.
Total time: 120 min
Servings: 4–6
meat poultry
Dried Pork Legs Paprikash
Authentic Central European paprikash recipe: slow-cooked smoked pork legs & veal with onions, tomatoes, peppers. Deep, dark, jammy sauce.
Total time: 200 min
Servings: 6–8
Weekly Recipe