Zurich councilor's pot
The Zürcher Ratsherrentopf (also Zürcher Zunfttopf or Zürcher Zouftschriibertopf ) is a traditional dish from the city of Zurich . The pot consists of different types of meat, vegetables and potatoes .
Ingredients and preparation
The original meal consists of:
- small beef fillet and veal fillet pieces or medallions and / or supplemented with fillet of pork
- Offal : seared veal liver and veal kidneys as well as sometimes brain and milk slices
- Bacon tranches and Cipollatawürstchen
- Vegetables such as peas and z. B. carrots , silver onions and / or mushrooms as well
- fried potatoes
Compared to other councilor pots, the Zurich councilor's pot is characterized by its diversity. So z. B. Berner Ratsherrentopf, a specialty from the Emmental , made from veal knuckle and hash browns or fried potatoes.
As with the more famous “ Zürcher Geschnetzelten ”, the innards of the Zürcher Ratsherrentopf are usually dispensed with in order to meet today's preferences. Nevertheless, it is still characterized by a large number of traditional types of meat, which are not simply grilled together like a skewer, but carefully prepared individually. Since this type of preparation is very time-consuming, the dish is usually only available by pre-ordering or on special occasions. The meat with the vegetables and the potato pieces are typically arranged on a platter.
literature
- Elisabeth Fülscher, The Fülscher cookbook . Stäubli Buchdruck Offset, Zurich. 8th edition 1966
- Peter Kägi, 300 complete menus for every day . Druckerei Konstanz GmbH, 4th edition, ISBN 3-906578-03-8
Individual evidence
- ^ Kurt Markus Degen, Zurich Gourmet - Zunfthaus zur Schneidern , pp. 128/129; Published by KM Degen AG, Zurich
- ↑ Alexandra M. Rückert, Ratsherrentopf - not only for politicians! ( Memento from March 1, 2010 in the Internet Archive ). Betty Bossi . Retrieved July 5, 2010
- ^ Kurt Markus Degen, Zürcher Gourmet - Zunfthaus Saffran , p. 127; Published by KM Degen AG, Zurich
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^ A b Paul Alfred Sarasin, Culinary Zurich, Old and New Zurich Cooking Recipes ,
(According to guild host Otto Probst, Zunfthaus zur Waag ),
Orell Füssli Verlag Zurich. 1st edition 1974, pp. 57-59;
ISBN 3-280-00745-3 - ^ Kurt Markus Degen, Zürcher Gourmet - Zunfthaus Am Neumarkt , p. 126; Published by KM Degen AG, Zurich