Tongue Ragout in Madeira Sauce Picture
3.15
★★★
(88)

First cook and prepare the tongues. To do this, boil 2 l of water with the stock cubes and the raw tongues for about 2.5 hours on medium heat. When… Full Recipe

Astrid’s Wild Pigeon Soup 1980 Photo
3.8
★★★★☆
(103)

Rinse the greens and cut them into small pieces. Divide into two portions. Cut the pigeons into small pieces and brown them in a roasting pan. Pepper and salt the… Full Recipe

Traditional Bremen Chick Ragout Picture
3.68
★★★★☆
(31)

Boil the veal tongue in 1.5 l of lightly salted water together with the cleaned, finely chopped vegetables (carrots, celery and leek) and the peeled onion, studded with cloves, for… Full Recipe