6 recipes
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.
A bitter-sweet marmalade of grapefruit and lemon, slow-cooked after an overnight soak — a classic Central European preserve from the early 20th century.
Cod is poached, ground, and bound with egg, parsley, and lemon zest, then breaded and pan-fried in butter until golden. A Central European classic.
Soufflé-light potato, egg yolk, and lemon-whipped whites folded into paper-thin hand-stretched strudel dough, an early 20th-century Central European
Slow-braised rabbit larded with bacon, finished in olive oil, white wine, lemon, garlic, and abundant parsley — a bold Dalmatian coast classic.
Tender veal steaks rolled sarma-style around a kale, tomato, and egg filling, pan-fried golden, then finished in a lemon-sour cream sauce.