Baeckeoffe
Baeckeoffe , also Baeckoffe or Baeckeoffa ("baker's oven"), is an Alsatian dish.
Typically, beef, lamb and pork and possibly pork feet are marinated in dry white wine with various vegetables for at least 12 hours and then cooked in the oven for two to three hours with onions , potatoes , carrots and leeks . The preparation takes place in clay terrines .
The dish got its name from the baker's oven. This is where the women of the village used to bring their terrines when the work left them little time to cook and to take advantage of the residual heat from the oven. In order to prevent unauthorized opening of the terrine until it was picked up, the terrine was sealed on the lid with a ring made of bread dough before it was delivered to the baker.
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Individual evidence
- ↑ a b Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 85 .