Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, May 26, 2007

Meat roll with steamed carrot


1 non-fresh bun
2 small shallot onions
1 garlic clove
1.5 lb mixed ground meats (beef+pork, beef+lamb+pork, pork+chicken, etc.)
1 egg
Salt and pepper on taste
1 tbsp vegetable oil
2 lb carrots
4 tbsp butter
0.5 lb cheese, cut into medium cubes
2 tsp sugar
1 tbsp Italian parsley greens


Soak the bun in water, then drain.
Cut onions and garlic thinly.
Mix ground meats, bun, egg, salt, and pepper together, and blend well.
Grease a round baking dish with the oil, fill it with the mix, and place in an oven pre-heated to 400 F (200C).
Bake for 30 minutes.
Cut carrots into slices.
Melt butter in a saucepan, add sugar, 1 pinch of salt, half of cup water, and mix well.
Then add carrot slices, and steam for about 15 minutes under a lid. Drain.
Put cubed cheese on the meat roll, and bake until the cheese melts.
Place steamed carrots in the middle of the meat roll, sprinkle with parsley.
Cut into portions and serve.

Saturday, May 19, 2007

Pork a la Peltinish

This is a well-known Hungarian dish.


2 lb skinless, fatless, and boneless pork
2 tbsp tomato paste
0.25 lb grated cheese
2 eggs
1 cup vegetable oil
5 tbsp flour
Ground red pepper and salt on taste
Parsley and dill greens


Cut meat into portions, tenderize, and sprinkle with salt and pepper.
Mix flour, eggs, tomato paste, salt, greens, and half of the grated cheese together.
Roll the meat in flour, then roll it in the prepared mix.
Pre-heat a large skillet with vegetable oil, place portions on skillet, and fry until readiness (meat juices turn transparent).
To serve, sprinkle the prepared meat with grated cheese, and garnish with potato puree, or boiled vegetables.

Saturday, May 12, 2007

Beef Tongue a la Caucasus

Ingredients for 8:

4 lb beef tongue
1.5 lb fresh mushrooms
10 tbsp vegetable oil
4 shallot onions
2 cups peeled walnuts
5 garlic cloves
2 cups sour cream
Italian parsley, or parsley
Salt and ground black pepper on taste


Boil beef tongue for about 3 hours in a large saucepan.
Then, drain and add cold water in the saucepan. Let stand for 5 minutes, then drain, to remove skin easily.
Cut the tongue into medium cubes, and place in the saucepan.
Cut mushrooms and onions, and stir-fry with vegetable oil in a deep skillet, until onions turn golden colored.
Remove the oil, and add the mix to the tongue. Stir well.
Grate walnuts and garlic together until an even consistency.
Mix them well with sour cream, salt, and ground pepper.
Pour the mix into the saucepan with the tongue stirring well.
Stew all together on low heating for about half an hour, or on your taste.
Cut parsley greens, and sprinkle every portion with the greens when serving.
Serve with your favorite garnish.

Saturday, May 05, 2007

Salad – Cocktail “Austria”

Note: When you try to cook this salad the first time, make it in a small dish,
so as to adjust it on your taste (some like it more sour, or more crunchy, more salty).

Ingredients for 1:

1 hardboiled egg
½ medium grated shallot onions
1 medium peeled, hardboiled carrot
2 handfuls of thinly grated cabbage
1 handful of pomegranate seeds
2 tbsp mayonnaise


Place a grated egg layer in a serving dish.
Place a layer of the grated onions over it, and cover with 1 tbsp mayonnaise.
Place a grated carrot layer over it, and a grated cabbage layer over it.
Cover with 1 tbsp mayonnaise.
Cover with pomegranate seeds.
Place in a refrigerator for 1 hour, and serve.

You can use plain yogurt, or sour cream, or buttermilk, or kefir instead of mayonnaise, and use it between every layers.
You can sprinkle the cabbage with lemon juice.
You can add 2 more layers: 1 handful of hardboiled, grated beets, and 2 handfuls of peeled, grated green apples over the cabbage layer.
You can make this salad on a large, flat dish, and cut it into portions like a cake.