Leipzig Allerlei

Leipzig Allerlei

Category: Vegetable and fruit dishes

Kitchen: german

Ingredients
carrot	100 g
cauliflower	100 g
asparagus	100 g
green pea	100 g
mushrooms	100 g
shrimp meat	300 g
For the sauce:
butter	2 tbsp. l
flour	1 tbsp. l
dry white wine	150 ml
yolk	1
salt pepper	taste

Cooking method

• Prepare vegetables for cooking. I used CB Steba DD1 and steamed the vegetables.
• Boil and peel the shrimp.
• Melt 1 tbsp in a frying pan. l. butter. Fry the shrimps, add the prepared vegetables and also lightly fry.
• We put vegetables on a plate.
• Prepare the sauce:
• In a frying pan where shrimps with vegetables were fried, melt 1 tbsp. l. butter.
• Fry the flour, pour in the cream, stirring so that there are no lumps, add white wine, salt, pepper and boil for 1 minute.
• Then add whipped yolk and stir.
• Pour the sauce over the vegetables.

Time for preparing:

3 minutes for steam and 3-4 minutes for sauce.

Cooking program:

Steba DD1 vegetables and cooker program

In search of recipes, I found a story about Leipzig stuff:
At the very beginning of the 19th century, it was this dish that made tax collectors and endless lines of beggars bypass the rich city of Leipzig. And it was like this: in the midst of post-war poverty, resourceful city clerk Malthus Hempel offered literally the following at a meeting: “Let's hide all the bacon and serve only vegetables on the table. Occasionally, on weekends, we will add a piece of sausage or crayfish from our Playa to the dish. And everyone who comes to our city and wants meat will be content with only a plate of vegetable soup. And then all the vagabonds and tax collectors will trudge to Halle or Dresden.
Oh how.

[Olya]

Yes, Olya, I also read this story when I studied the recipe. I try to learn the history of the names of the dishes.