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
#Offal
15 recipes
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nose to tailGoose Liver Pudding with Cognac
A rich steamed terrine of goose liver, bacon, and bread, flavored with cognac and dill, served with rice and fried mushrooms.
Total time: 270 minServings: 4-6 -
nose to tailGoose Liver Pudding
A light, soufflé-textured baked pudding made with pureed goose liver, egg yolks, and stiffly beaten egg whites.
Total time: 50 minServings: 2-3 -
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 stewsLamb Intestines Soup
A traditional spring offal soup — blanched lamb intestines simmered with fresh butter, green onions, garlic, and wild herbs. Clean, light, and deeply savory.
Total time: 75 minServings: 4 -
holiday specialsTongue in Aspic
Layered terrine of sliced pork tongue, boiled eggs and pickles in clear savory aspic – a classic appetizer for festive family tables.
Total time: 165 minServings: 8 -
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 -
nose to tailBrain Roll
A delicate Central European savory roulade of potato-egg dough filled with pan-fried calf's brain, onion, and parsley — served warm as an appetizer.
Total time: 65 minServings: 4-6 -
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 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 tailPotatoes Stuffed with Liver
Hearty Central European dish: boiled potatoes filled with seasoned veal liver and onions, baked in sour cream until golden.
Total time: 70 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 -
soups stewsTraditional Tongue Soup
Rich, restorative soup made from beef or veal tongue, thickened with grains and finished with sour cream and lemon juice.
Total time: 150 minServings: 6-8