9 recipes
A rich, finely ground veal and pork pate enriched with whipped butter, capers, sardines, and mustard, set with aspic and finished with a whisked egg dressing.
Veal brain gently poached in an acidulated broth, cooled, sliced, and dressed with a rich sieved egg yolk, oil, and lemon dressing. Served cold.
Rehydrated dried mushrooms combined with diced cooked chicken and anchovy, bound in mayonnaise, molded on a plate, and coated in more mayonnaise.
Cold appetizer of blanched veal leg, sliced thin, shaped into scrolls, and filled with a rich tartar sauce of egg yolks, ham, and capers.
Firm tomatoes hollowed and filled with boiled celeriac bound in mayonnaise — a cool, elegant appetizer from the early 20th century table.
Firm tomatoes hollowed and filled with crayfish or crab meat, topped with sweet paprika mayonnaise — a refined cold appetizer from the early 20th century.
Ripe tomatoes hollowed and filled with oil-packed tuna, dill pickles, and red onion, topped with mayonnaise — a classic no-cook cold appetizer.
Fried carp or catfish marinated for hours in a vivid sauce of grated beetroot, root vegetables, and tomato. A Central European cold appetizer.
A bold Central European appetizer of pureed broad beans and finely chopped salted herring, shaped into a savory loaf and finished with oil and lemon.