nose to tail
Veal Kidney with Marjoram
A whole veal kidney rubbed with marjoram, wrapped in a thin veal cutlet, braised in white wine, and roasted with mushrooms in a rich sour cream sauce.
Total time: 75 min
Servings: 4
#Braised
16 recipes
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meat poultryVeal Cutlets in Cucumber Sauce
Pan-fried veal cutlets simmered in broth until tender, finished with a pickle sauce built directly in the pan from the meat juices.
Total time: 60 minServings: 4 -
fish seafoodCod with Tomatoes, Peppers and Black Olives
Salt cod braised with fresh tomatoes, red onion, garlic, bell peppers and black olives in olive oil.
Total time: 75 minServings: 4-6 -
meat poultryEntrecôte with Olives
Beef rump roasted in a white wine, rum and broth sauce with sliced mushrooms, whole yellow onions and pitted green olives added in stages.
Total time: 130 minServings: 4-6 -
nose to tailVeal Heart in Wine Sauce
Veal hearts larded with fresh bacon, braised in butter with vegetables and peppercorns, then finished with a white wine and lemon pan sauce.
Total time: 110 minServings: 4 -
meat poultryChicken Stew with Spices
A fragrant braised chicken with walnuts, saffron, cinnamon, raisins, and savory — a Caucasian-inspired stew from a Central European cookbook.
Total time: 80 minServings: 4 -
meat poultryLittle Birds — Stuffed Beef Rolls
Thin beef slices pounded flat, stuffed with bacon and garlic, rolled and braised in a thick onion and pepper sauce until tender.
Total time: 90 minServings: 4 -
meat poultryRosto in Tomato Sauce
Pork leg fillet studded with garlic, braised in white wine, sliced and served in a rich tomato sauce with hard-boiled egg — a Central European pot roast.
Total time: 140 minServings: 6 -
nose to tailBaked Tongue in Green Sauce
Beef tongue braised with herbs, larded with bacon and roasted until golden, served in a green sauce of capers, anchovy, parsley and sour cream.
Total time: 200 minServings: 4-6 -
meat poultryVeal Steaks in White Wine
Tender braised veal marinated in white wine, slow-cooked in a covered casserole, and finished with a light sour cream and lemon pan sauce.
Total time: 90 minServings: 4 -
meat poultryVenison 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 minServings: 4 -
vegetables preservesPeas with Artichoke
Young peas slowly braised with garlic and parsley, finished with tender artichokes and a light white roux — a delicate early 20th century spring side dish.
Total time: 85 minServings: 4 -
meat poultryRabbit "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 minServings: 4 -
nose to tailImperial 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 minServings: 6–8 -
nose to tailBraised 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 minServings: 4 -
nose to tailBeef Kidney with Wine
Beef kidney marinated in red wine, braised with herbs, finished with sour cream. Tender, rich, and deeply flavored.
Total time: 120 minServings: 4