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Date: 23.02.2018

Leipziger Allerlei


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Preparation Leipziger Allerlei; photo: LTM-Schmidt

250g each carrots, kohlrabi, cauliflower, asparagus and morels; 500g peas; 2–4 crayfish; 150g butter; 2–3 eggs; pinch of nutmeg; fresh breadcrumbs; 50g flour; milk

Clean the carrots and kohlrabi and cut them into long strips of the same length. Shell the peas and place all the vegetables in salted water. Peel the asparagus, cut it into strips about the thickness of a finger, and cook it gently in a light bouillon. Cut the cauliflower into florets and boil it in a mixture of milk and water to which butter and salt has been added. Slice the mushrooms and fry them gently in butter. Peel the boiled crayfish, carefully remove the tails and rub the cleaned heads and thoraxes with salt.

Beat the butter and add the egg yolk and the firmly beaten egg white, as well as the nutmeg and breadcrumbs. Use some of this mixture to stuff the heads and thoraxes. Mould the rest into small dumplings. Boil the dumplings along with the heads and thoraxes in salted water for 5 minutes. Make a roux from about 100g butter and 50g flour, and add enough of the water from the asparagus and cauliflower needed to make a thick sauce. Place the mixed vegetables (apart from the morels) into a bowl and pour the sauce over them. Then add the dumplings and crayfish tails, dot the dish with butter, and arrange the morels and crayfish claws on top.

Another less complicated but equally tasty version involves leaving out the crayfish tails and dumplings and replacing the morels with simple mushrooms. After the vegetables have been cooked, make a roux, add vegetable broth, cook until the mixture thickens, and add cream. Garnish the vegetables with fresh parsley.