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no.163 Fried Prussian Carp

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no.161 Fried Crucian Carp

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no.159 Fried 1-2 kilograms weighing carp head

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no.157 Fried Flounder

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no.155 Fried Atherine

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no.154 Fried Salty Aspius

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no.153 Wild Duck or Goose with Olives

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no.141 FRIED GAME PATTIES

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no.118 Poultry in Aspic with White Sauce and Salad a la Russe

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no.116 Deep Fried Breaded Bologna Sausage

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no.112 Poultry Medallion in Aspic

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no.106 Fried Beef Liver, Kidneys and Heart

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no.105 Fried Pork Liver, Kidneys and Heart

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no.101 Deep Fried Breaded Brains

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no.96 Special Meatballs

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no.95 Fried Pork Patties

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no.94 Fried Beef Patties

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no.511 Semolina Croquettes

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no.92 Grape Leaf Rice Rolls

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no.72 Zucchini a la Greek

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no.71 Stuffed Mushrooms a la Cluj

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no.68 Lentil Balls

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no.37 White Sauce (Chaud Froid)

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no.36 Sour Cherry Sauce

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  • SAUCES
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    • COLD SAUCES
  • WARM DISHES
    • WARM FISH DISHES
    • SOUR SOUPS, CREAM SOUPS, SOUPS
    • SIDE DISHES
    • VEGETABLES, PASTA, CHEESE AND EGG DISHES
    • WARM BEEF DISHES
    • WARM VEAL DISHES
    • WARM PORK DISHES
    • WARM MUTTON DISHES
    • WARM POULTRY DISHES
    • WARM VENISON DISHES

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The TOURISM & FOOD website contains culinary recipes and useful information addressed to food service businesses ( restaurants, cafeterias, catering firms etc ), cooking schools , amateur or professional cooks, but also to culinary arts afficionados with basic knowledge of cooking techniques (for those who will put the recipes into practice ). More...

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