nose to tail
Marinated Veal Brain with Egg Yolk 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.
Total time: 35 min
Servings: 4-6
#Nose To Tail
14 recipes
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nose to tailVeal 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 minServings: 4 -
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 -
soups stewsWhite Lamb Liver and Heart Soup
A delicate Central European offal soup of blanched lamb liver and heart with rice, young onions, and a butter-red pepper finish.
Total time: 75 minServings: 4 -
nose to tailRoasted Lamb Intestines
A simple nose-to-tail preparation — braided lamb intestines seasoned with salt and paprika, roasted slowly in butter until golden and tender.
Total time: 120 minServings: 4 -
nose to tailLamb Liver and Lung Soup with Egg Yolk and Sour Cream
A rich Central European offal soup made from lamb liver and lungs, ground fine, finished with a velvety egg yolk and sour cream liaison and crispy croutons.
Total time: 80 minServings: 4–6 -
nose to tailBeef Tongue in Mushroom Sauce
Tender sliced beef tongue layered in a rich dark mushroom sauce, finished with sour cream, Parmesan, and a golden oven crust.
Total time: 240 minServings: 4 -
nose to tailBeef Tail in Red Wine Sauce
Slow-braised oxtail in a rich red wine broth with carrots, lemon zest, and a silky roux-thickened sauce. A forgotten Central European classic.
Total time: 205 minServings: 4–6 -
soups stewsBulgarian Spring Snail Soup
A traditional Bulgarian spring delicacy — garden snails slow-cooked with onion and olive oil into a delicate, clear broth.
Total time: 160 minServings: 4 -
nose to tailStuffed 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 minServings: 4 -
nose to tailVeal Tongue in Sardinate Sauce
Tender boiled veal tongue sliced and finished in a rich anchovy-butter sauce with white wine and lemon — a refined Central European classic.
Total time: 170 minServings: 4 -
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 -
nose to tailPotatoes Stuffed with Brains
Young potatoes filled with sautéed veal brains, baked in sour cream with golden breadcrumbs.
Total time: 75 minServings: 6-8