Tongue Ragout in Madeira Sauce Picture

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

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

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