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File:2003-09-20 Biedenkopf Brott Kartoffeln gar.JPG

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  • Deutsch: Deutschland, Hessen, Biedenkopf/Lahn: In der (aus Buchenholzfeuer entstanden) Glut gegarte Kartoffeln; Speise eines traditionellen Biedenkopfer Kartoffelbratens (vor Ort Brott genannt). Sie werden aus der Hand, ungeschält und mit einer Messerspitze Butter (+Salz) versehen gegessen. Links: Zwiebelsalat (neben Heringssalat und Rettichsalat die passende Beilage); des Weiteren gib es Leberwurst dazu.
  • English: Germany, Hesse, Biedenkopf/Lahn: In the glow (from beechwood fire originated) cooked potatoes, dish of a traditional Kartoffelbraten (roast potato party) at Biedenkopf (locally calledBrott). They had to be eaten by hand, not shelled and provided with a pinch of butter (+ salt). Left: onion salad (next to radish salad and herring salad, the appropriate garnish); add liverwurst.
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current09:11, 17 June 2011Thumbnail for version as of 09:11, 17 June 2011663 × 405 (201 KB)Sir James (talk | contribs)== {{int:filedesc}} == {{Information |Description= * {{De|Deutschland, Hessen, Biedenkopf/Lahn: In der Glut (aus Buchenholzfeuer entstanden) gegarte Kartoffeln; Speise eines traditionellen Biedenkopfer Kartoffelbratens (vor Ort ''Brott'' genannt). Links:

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