I’ll just let the pictures speak for themselves in this post. Bei dem Post lasse ich einfach mal die Bilder sprechen.
Germany
Gourmet fillet ala bordelaise – Schlemmerfilet ala bordelaise
↓Deutsch On my last blog, I was a bit cautious with the name Schlemmerfilet, but if even competing companies can use the name, it can …
Frankfurt schnitzel – Frankfurter Schnitzel
↓Deutsch Basically, the Frankfurter Schnitzel is simply a large pork schnitzel with Frankfurt green sauce. The usually served side dish is fried potatoes and also …
Chicken frikassee – Hühnerfrikassee
↓Deutsch This is the chicken fricassee as it is cooked today, with meat from a soup hen or chicken and a colorful mixture of vegetables. …
Frankfurt green sauce – Frankfurter grüne Sauce
↓Deutsch The now familiar Frankfurt green sauce was not one of the favorite dishes of Johann Wolfgang von Goethe, although that is always maintained, since …
Chicken stew – Hühnereintopf
↓Deutsch It goes again to the autumn and autumn is known as stew time. What we had long ago, was a chicken soup or stew. …
Hand cheese with music – Handkäse mit Musik
↓Deutsch Hand cheese is a sour milk cheese, which is widely used in Hesse and the Palatinate and wears the names hand cheese, Mainzer cheese …
Swabian onion roast – Schwäbischer Zwiebelrostbraten
↓Deutsch An onion roast is a fixed institution for the Swabians as an alternative to the Sunday roast. It’s basically a boneless slab of sirloin …
Deviled Eggs – Russische Eier
↓Deutsch Deviled eggs are actually just hard boiled eggs, whose yolk was enriched with various ingredients such as mushrooms and capers and put back into …
Cabbage rolls – Kohlrouladen
↓Deutsch The stuffed cabbage, although reported in Germany as a typical German dish, is also known by our eastern neighbors in Poland, the Czech Republic, …