Leipziger Allerlei

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Leipziger Allerlei is a vegetable dish that can be served as a side dish. It consists of young peas, carrots, asparagus and morels (originally Lorcheln ). Frequently Green beans, cauliflower or kohlrabi can be added. The classical Leipziger Allerlei include crayfish, crab butter and bread dumplings.

To prepare the vegetables are cut and cooked separately, tossed in butter and served in a bowl. The crab butter is melted, extended with veal stock, bound with egg yolk and, over the vegetables. Then there are the cooked crayfish tails and bread dumplings. As spices can be used along with salt and white pepper nutmeg, chervil and parsley.

There are numerous variations of the recipe - with brown butter, bound with roux, with sausage instead of shrimp, fried breadcrumbs etc. Leipziger Allerlei is also available in canned and is synonymous with a mixture of peas, carrots with asparagus pieces. With the original canning mixture has little in common.

According to legend, Leipziger Allerlei an invention to protect the then rich city of Leipzig after the Napoleonic Wars (1803-1815) against beggars and tax collectors. The town clerk Malthus Hempel is said to have proposed to the city fathers: " Let's hide the bacon and bring only vegetables on the table, Sunday maybe a bit smoked sausage or a Krebslein from the splices so. And who comes and wants something that gets a bowl of vegetable broth instead of meat and all the beggars and tax collectors will be oriented to Halle and Dresden. "

Swell

• Hering's Dictionary of cuisine. Fachbuchverlag pan mountain, Haan - Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4
• A little known delicacy