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to protect the city from beggars and tax collectors: in storing the more sustaining and more expensive meat-based dishes, and serving vegetables instead, city officials hoped to encourage beggars and tax collectors to move on to neighbouring cities. City clerk
Malthus Hempel, is said to have
98:. And if you come and want something, you get a bowl of vegetable broth instead of meat and all the beggars and tax collectors will orientate themselves to Halle or Dresden." However, the dish is first attested in a 1745 cookbook.
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To prepare the dish, the vegetables are cut and cooked separately, tossed in butter and arranged in a bowl. The crab butter is melted, diluted with
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suggested to the city fathers: "Let's hide the bacon and bring only vegetables to the table, on
Sundays maybe a piece of sausage or a crab from the
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127:, thickened with egg yolk and poured over the vegetables. In addition there are the cooked crab tails and semolina dumplings. In addition to
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for a mixture of peas and carrots with pieces of asparagus. The canned vegetables have little in common with the traditional recipe.
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Leipziger
Allerlei – allerlei Leipzig. Ein leicht bekömmliches Lesebuch vom Essen und Trinken aus fünf Jahrhunderten.
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Fachbuchverlag
Pfanneberg, Haan-Gruiten 2012 (Lizenzausgabe Nikol, Hamburg 2016), p. 520. ISBN 978-3-86820-344-8.
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Fachbuchverlag
Pfanneberg, Haan-Gruiten 2012 (Lizenzausgabe Nikol, Hamburg 2016); p. 520. ISBN 978-3-86820-344-8.
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is a regional German vegetable dish that may be served as a main or side course. It is named after the city of
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According to other sources, Leipziger
Allerlei represented an intermediate dish in a festive
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Leipziger
Allerlei also found its way into the kitchen of privy councillor and poet
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A classic
Leipziger Allerlei also includes a sauce made from crayfish butter,
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Komet Verlag, Cologne (no year of publ.); pp. 106–107. ISBN 3-89836-350-3.
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Zu Gast bei Goethe. Der
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are used. There are numerous variations of the recipe: with brown
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Leipziger
Allerlei with morel-cress-Hollandaise sauce and potatoes
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are used too. There are numerous variations to the basic recipe.
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and consists of a mixture of various vegetables such as young
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Duden. Wörterbuch Kochkunst. Von Amuse-Bouche bis Zierschnee
197:(in German), Mannheim and others: Dudenverlag, p. 92,
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Leipziger Allerlei is also available in tins and is a
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Das Leipziger Allerlei ist eine verkannte Delikatesse
289:"Leipziger Allerlei" In: F. Jürgen Herrmann (ed.):
266:"Leipziger Allerlei" In: F. Jürgen Herrmann (ed.):
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85:According to legend, the dish was invented in
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191:Regionale Gerichte im deutschsprachigen Raum
105:for which young early vegetables were used.
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221:at welt.de. Retrieved 26 March 2021.
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66:are often added; occasionally
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304:Stevan Paul (2009-09-16).
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60:Cauliflower
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329:Categories
317:2018-12-15
277:Literature
174:References
89:after the
157:Mettwurst
48:asparagus
155:, using
145:parsley
64:kohlrabi
311:welt.de
168:synonym
141:chervil
87:Leipzig
81:History
50:heads,
40:carrots
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149:butter
137:nutmeg
110:Goethe
96:Pleiße
68:onions
56:celery
54:, and
52:morels
163:etc.
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