Bremen chick ragout
Bremer chick ragout is a regional dish from Bremen and consists of a particularly rich chicken - ragout . It is one of the traditional specialties of Bremen cuisine .
Chick ragout is made from the so-called house chicks , young chickens weighing 200 to 600 grams. They are not older than a month.
Nowadays, the chick ragout is a noble dish and, in addition to house chicken, also includes crayfish tails , crabs (garnet) and beef tongue . They also often contain meatballs made from veal , asparagus or black salsify , peas, carrots, mushrooms, leeks and onions. Rice is often served with the chick ragout. A particularly rich variant of the recipe can be found in the Bremen cookbook by the Bremen pedagogue, writer and school founder Betty Gleim . Other variable ingredients she recommends include Kiel sprats , smoked mussels, veal tenderloin , sauce pillows (cocktail sausages) and artichokes.
Rice is usually served as a side dish.
Traditionally, the chick ragout was a dish of isens , a feast on the occasion of the election of a new Bremen senator.
literature
- Hermann Gutmann , Jochen Mönch, Sophie Hollanders: Bremen dishes . Döll, Bremen 1993, ISBN 3-88808-204-8 .
Web links
- The Bremen kitchen >> Chick ragout at www.bremen.de
Individual evidence
Note: Individual references given at the end of paragraphs refer to the entire paragraph before.
- ↑ a b (onlinered): You should know these eleven specialties from Bremen. In: www.weser-kurier.de. Weser-Kurier , February 26, 2017, accessed on May 20, 2020 .