DISH RESEARCH · Main dish
Münsterland Töttchen
Also known as: Münsterländer Töttchen, Tötken, Töttchen
A hearty Münsterland meat ragout, today commonly made with veal and calf tongue in a sharply seasoned sweet-sour sauce.
About Münsterland Töttchen
A hearty Münsterland meat ragout, today commonly made with veal and calf tongue in a sharply seasoned sweet-sour sauce.
Ingredients in Münsterland Töttchen
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Tongueprotein
- Vealprotein
- Calf tongueprotein
- Onionbase
- Carrotbase
- Bay Leafseasoning
- Cloveseasoning
- Black Pepperseasoning
- Buttersauce
- Mustardsauce
- Celerybase
- Wheat floursauce
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.