Real Leipzig Allerlei

Rinse the boiled peas, clean the washed carrots and quarter them or cut them into sticks. Cut the washed and peeled kohlrabi into small cubes and the asparagus spears into slices. Also rinse the cauliflower well and divide into roses. Clean and rinse the morels thoroughly.

In a saucepan, sauté the vegetables with a little clear soup or water and a tiny bit of butter, dust with flour, and let bubble repeatedly, stirring gently from time to time.

Fill into a suitable bowl, arrange with morels, cauliflower, crab tails and bread dumplings.

It tastes best when each vegetable is steamed on its own. (1,950 cal.)

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