Kategorie: Central European Cuisine
Traditional German „Blue Trout“ (Poached Trout)
Austrian Beef Goulash
Winter Codfish Cooked „Al Cartoccio“ with Fennel and Roasted Potatoes
Alsatian Rabbit Cooked in Beer with Oyster Mushrooms and Dried Apricots
Homemade Rémoulade
Slow-Roasted Mustard Roast Beef with Gravy
Duck Breast with Raspberry-Cassis Sauce
