Photos by Sabrina Huang.
I was a cook at Teske’s Germania, the restaurant that served these dishes. And I plan to make some German food tonight. To think, I’ve worked there long enough to literally have ALL these recipes to myself… Feels good, bro.
Top to bottom, left to right:
Jaegerschnitzel (breaded pork cutlet in white mushroom-wine sauce, served over spaetzle noodles)
Kalbshaxe (roasted veal shank, with beef sauce, spaetzle and red cabbage)
Schweinemedallions (pork medallions with vegetables in a pork-brandy sauce, served with spaetzle)
Schweinepfeffer (braised cubed pork in a pepper cream sauce, with spaetzle and red cabbage)
Wurstplatte (Polish wurst and Bockwurst served with sauerkraut and German potato salad)
Raeucherhaxe (smoked veal shank topped with mushroom-wine sauce, served with spaetzle and red cabbage)
Kasseler Rippchen (Smoked pork chop served with potato salad and sauerkraut)
(via schallerweber)
