Chicken frikassee – Hühnerfrikassee

Deutsch This is the newer version of the Berlin style of a chicken ragout made from a soup hen. Older verions were made with cow odder and ox tungues. See my next recipe of a chicken frikassee later. 4 servings Ingredients: 1 soup chicken of 1200 g 1500 ml of water 1 tbsp salt 1 bunch of soup greens (carrots, […]

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Calf liver Berlin style – Kalbsleber Berliner Art

Deutsch The veal liver with apple and onion is from the classic Berlin cuisine and belongs to the repertoire just like the knuckle with sauerkraut and pea puree. According to the original recipe, the liver is first to be rolled in flour and roasted. I omitted the flour and fried the onion and the apple first and finally the liver. […]

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