Leipziger Allerlei

It is named after the city of Leipzig and consists of a mixture of various vegetables such as young peas, carrots, green beans, asparagus heads, morels, and celery.

And if you come and want something, you get a bowl of vegetable broth instead of meat and all the beggars and tax collectors will orientate themselves to Halle or Dresden."

[2] According to other sources, Leipziger Allerlei represented an intermediate dish in a festive menu for which young early vegetables were used.

The crab butter is melted, diluted with veal stock, thickened with egg yolk and poured over the vegetables.

There are numerous variations of the recipe: with brown butter, thickened with roux, using Mettwurst[3] instead of crabs, toasted breadcrumbs etc.