The traditional Hungarian kitchen

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https://archive.org/details/traditionalhunga0OO0Ohorv

THE

TRADITIONAL HUNGARIAN KITCHEN

THE

TRADITIONAL

by Ilona Horvath

KULTURTRADE

This book contains a revised version of the original Hungarian Szakacskényv by Ilona Horvath Revised for the foreign language edition by Aniké Gergely Translated by Hajnalka Csatorday Translations edited by Anita Altman Photographs by Péter Primusz, H. P. D.C. Food preparation and styling by Tamés Lusztig (chef), Gabor Kis and Gyorgy Altbacker, Hotel Flamenco, Budapest Design by Judit Erdélyi

Colour Separation: 4 Color Repro, Budapest Copyright © 1996 Kulturtrade, heirs of Ilona Horvath, Aniko Gergely All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording

or otherwise, without the permission of Kulturtrade.

ISBN 963 7826 70X

Contents

PUBLISHER’S

PREFACE

7

SOUPS

9

2

SIDE DISHES

Pan-fried sirloin

27

Small gnocchi 5] Transylvanian ewe-cottage cheese gnocchi 52 Gnocchi Somogy style 52 Gnocchi with eggs 52 Boiled potatoes 52 Mashed potatoes with onion 52 Parsley new potatoes 52 Ege barley 53 Maize porridge 53 Bread dumplings 53 Steamed rice 53 Rice with green peas 54 Rice with mushrooms 54 Braised cabbage 54 Cabbage with tomatoes 54 Braised squash 55 Stewed spinach 56 Stewed green beans 56 Stewed lentils 56 Stewed savoy cabbage 59

Beef stew 29 Beef in gravy 30) Veal stew 31. Paprika veal stew 3] Wiener schnitzel 32 Fried shank of veal 32 Fried pork cutlets 32

15

Goulash soup 15 Beef bouillon 16 Poultry giblets soup 16 Bean soup 16 Jokai bean soup 17 Potato soup 18 Tomato soup 18 Hangover soup 18 Harvest soup 19 Roux soup 19 Sour soup with eggs 1 Caraway-seed soup 19 Currant soup with whipped egg-white dumplings Apple soup 20) Sour cherry soup 2 Fisherman’s soup 22

27

Kettle goulash 28 Transylvanian black-pepper fricasse

A FEW WORDS ON HUNGARIAN CUISINE

MAIN DISHES

Fried pork chops Paris style 32 Stuffed green peppers 33 Black pepper fricasse 34 Pork stew 34

20)

Pig’s knuckles stew 34 Pork chops Debrecen style 34 Sautéed pork liver 36 Meat loaf Stefania style 36 Oven-cooked meat loaf 36 Meat patties 3 Kidney with brain 37 Roast sausages 37 Jellied pork 38 Paprika chicken 38 Fried chicken 40) Hashed breast of goose 42

Semolina gnocchi I] 24

Sautéed goose liver 42 Pan-fried goose liver 42 Goose liver fried in goose fat 43 Serbian carp 44

Vermicelli, square

Green pep 5

SOUP GARNISHES

Semolina gnocchi J

24

24

and mulberry-leat pasta Nipped pasta 25 Croutons

LAVOTEOD

Ctethed MUEG aes Sheer

25

Liver gnocch u

24

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28

SAUCES

51

59

Apple sauce 59 Tomato sauce 59

SALADS

61

PASTAS

Salad dressing 61 Cucumber salad 61 Green salad 62 Tomato salad 62 Green-pepper salad 62 Cabbage salad 62 Beet salad 62 Dill gherkins 63

Home-made pasta 65 Cottage-cheese noodles 65 Noodles with walnut 66 Noodles with poppy seed 66 Square-cut pasta with cabbage 68 Square-cut pasta with potatoes 68 Square-cut pasta with ham 69 Jam pockets 70) Potato dough 70 Gnocchi with poppy seed 70 Plum dumplings 70 Gnocchi in breadcrumbs 72 Noodle pudding 72 Cottage-cheese dumplings 72

CREPES

(

65

Crepes Crepes Crepes Crepes Crépes Crepes

74

74 with cottage cheese 74 with jam 74 with walnut filling 75 Gundel style 75 Hortobagy style 76

BAKED

AND FRIED GOODS

Golden dumplings 77 Fried dough 78 Ribboned doughnuts 80 Strudel dough 81 Cottage-cheese strudel 82 Sour-cherry strudel 82 Cherry strudel 82 Apple strudel 82 Walnut strudel 82 Poppy-seed strudel 82 Cabbage strudel 82 Cherry pie 83 Linzer torte with lattice crust Turnover pie 84 Gerbeaud cake 84 Beigli 86 Poppy-seed beigli 86 Walnut beigli 86 Stefania cake 88 Dobos cake 89

OTHER SWEETS

77

83

91

Chestnut purée 91 Floating island 93 Gooseberry cream 93 Witch's cream 93

INDEX

INDEX

94

BY HUNGARIAN

OF DISHES

95

NAMES

Publisher’s preface

This volume contains a selection of recipes

Many reprints followed the first publica-

yet Hungarian women remained loyal to their

from the most popular cookbook ever

tion in 1955. The secret of this huge, even

“Tlona Horvath.” The answer to the secret is a

published in Hungary, where the name Ilona

frantic, success was first credited to its

simple one: This cookbook is the depository

Horvath has become a household word,

timeliness. It was, after all, the first of its kind

of traditional Hungarian taste, generations

synonymous with the book itself. We might

on the market, published in an era when one

of women have used it to recreate the flavors

say, there is no household in Hungary without

of the goals of omnipotent politics was to keep

of “mom’s cooking.”

at least one copy. Penciled notes, dog-eared

women away from the hearth and have them

pages, grease spots prove that it is often used

seek success in other areas of life.

and not merely shelved as a collector's piece.

Then politics and life changed and the

The book is an inexhaustible source of recipes

book market was flooded with countless

and an irrefutable reference work in matters

number of cookbooks. They were more

of cooking.

attractive, more modern, more sophisticated,

We hope that others whose cookery is based on traditions very different from ours will also find these dishes to their delight.

ca

aa

A few words on Hungarian

cuisine

It is very difficult to give a brief

a one-course meal with or without meat

description of “Hungarian cuisine”.

and salad. The meal ends with dessert

We can only speak about hundreds

and/or fruit. Another type of dinner

of thousands, millions of households

consists of a substantial soup followed

and restaurants with chefs whose

by pasta (either salted or sweetened) and

cooking style characterizes a small

fruit.

community, each with differences

Traditionally, Hungarian meals do

according to individual taste, experience,

not include appetizers. A choice of main

skill, and, of course, money.

courses and special desserts make a meal

Nevertheless, we shall now attempt

festive.

to present a selection of some of the most distinctive features of Hungarian

Stewed vegetables are the mainstay ofthe

culinary habits, which lend an

_ Hungarian diet. They are made from

unmistakable character to our dishes

__ fresh vegetables or legumes thickened

independently of social status, regional

with roux or a mixture ofsour cream and

differences, financial resources.

: flour and seasoned with a variety of

In Hungary there are three

__ spices.

“compulsory” meals a day. Breakfast, which differs from one family to the next,

_ Traditionally, salads are not served

from the simplest, so-called continental

separately, but are side dishes to meat

to a substantial one with cold cuts,

_ meals and some kinds ofpasta.

bacon, sausages, eggs, cheese (and

nowadays with fruit juice and cereals). Dinner is the main meal, eaten between 12 and 2 p.m. It consists of three

courses. The first is the soup introducing the meal, which is followed by the main course, usually some meat dish (or

a substitute) with stewed vegetable, or meat with some garnish and salad made from fresh vegetables or pickles, or

Evening meals, served between 7 and 8

p.m., show greater variety. Families who do not have their midday meals at home, eat dinner in the evening with the soup

often left out. Others have one-course

meals, still others eat cold cuts and cheese. Hungarian meals are inconceivable without fresh, fragrant white bread with acrunchy crust. “Black bread,” once

process: the adding ofliquid. A small

or soup being cooked. When it is smooth,

amount ofcold liquid (usually 1/2-1 dl

pour back into the pot and bring toa

saeco

ofwater) 1s added slowly to the hot roux

with constant stirring (it should not be

lumpy), which ts then added to the

The use of roux or a sour cream and flour mixture to thicken dishes is a distinctive feature of Hungarian cookery.

Roux (Rantads) Roux ts made from flour fried in

fowl, primarily chicken, followed well behind by all other meat, including fish.

advance or it cools, then add hot liquid

Even today, one or more pigs are

in the same ratio to make it usuable,

ratio offlour and shortening and the length offrying determine the flavor of roux and thus ofthe dish. “Light” roux is prepared byfrying the flour until it turns white. To obtain a “rose-colored”

roux, the flour isfried a little longer. “Brown” roux, cooked longer still,

EWC EWS EMR KON EI HESS

influences the color ofthe dish and also adds a distinctive taste to it. Roux ts prepared by mixing flour into hot lard (the basic ratio ts 1:1, which

may vary) and stirring until the desired

color ts obtained. Flavorings are added at this point (remember to remove the pan from the heat before you add paprika).

Then comes the most critical step in the 10

slaughtered in nearly every village

household in the winter (usually before i Thickening agent (Habards)

Christmas). Processing the meat and the

: Mix flour slowly and carefully, so itdoes

ensuing feast is an occasion when family

} not become lumpy, into sour cream, milk

and friends gather. Many urban families

or egg, or a mixture ofthese as recom-

also buy a piglet and have it raised by

mended in the recipe. Continuing to stir

relatives living in the country, in order to

the paste, add first one or two

ensure a year’s supply of meat, sausage,

tablespoons then a ladle ofthe hot sauce

ham, bacon, and lard.

EO EOGEUG UEL

shortening and 1s often seasoned. The

Pork is the most popular meat, then

simmering food and boiled forat least 10 more minutes. Ifyou make the roux in

LMM QL IIS

synonymous with poverty, is not as common.

boil, but do not continue boiling.

Smoking is the traditional method

one time, a tasty slice of bread spread

determines their color. There is a great

of preserving, consequently, a number

with lard. Fresh bread spread with

variety available as regards spiciness

of dishes acquire their distinctive flavor

chilled lard (especially dripping of roast

and color, in fact, different regions

from smoked meat, from the dripping

pork), sprinkled with salt and paprika

produce different flavors - some swear

of smoked bacon. Smoked sausage and

and garnished with fresh green pepper,

by the paprika from Szeged, others by

bacon are frequently served at the table.

tomato, spring or Spanish onion, is

the paprika from Kalocsa - but

Furthermore, the serving of ham cooked

ranked high by many in the line

whichever you use, use it prudently.

fresh with eggs marks the end of Easter

of gastronomic delights.

Contrary to the widespread belief that all

fasting. Therefore, it follows that the use

Hungarian food must be burning hot, it

Let us now turn to food flavorings.

is characterized by a harmony of flavors.

Without doubt, paprika is the most

of lard is one of the most distinctive

commonly used spice. It not only flavors

features of Hungarian cuisine.

a great many Hungarian dishes, but also

Unless you use paprika to decorate

food, you must stir it into hot lard

Traditionally, every dish, even most pasta

and pastry, is made with lard or fried in lard, and this custom, though declining,

is still very much alive. For this reason the recipes in this book specify the use of lard. However, in the majority of cases, it can be readily substituted by

sunflowerseed oil, without much loss in taste.

Paprika is processed to produce a variety offlavors: SPECIAL (kulonleges)

has a fine fragrance, bright red color, with a sweet or just a hint ofhot taste, it is ground very fine; MILD (csip6sségmentes)

paprika is light red, not hot, ground medium fine; DELICATE

15 g (1/2 oz) lard = 1 tablespoon oil

(csemege)

paprika is light red, aromatic, with just a hint ofhotness, and ground medium fine; FINE-SWEET

The time has come to mention bread spread with lard, something which is

usually left out of cookbooks. There is no loyal follower of nouvelle cuisine,

(édes-nemes)

is somewhat darker red, aromatic, slightly hot, and ground medium; ROSE-RED (rozsa)

paprika ts red, hot, and ground medium;

vegetarianism, or health food, who, if

brought up in Hungary, is not tempted once ina while (by a persistent little devil named Cholesterol) to eat, just that

HOT (eros)

paprika has a color from light brown-red to yellowish, itis very hot, and ground medium-fine.

11

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paprika will turn brown and bitter)

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We hope our recipes will help you create real Hungarian flavors that you will enjoy. But remember, Hungary is

also very characteristic of the Hungarian

where you find truly authentic and tasty

kitchen. It gives a distinctive taste to

Hungarian dishes.

They are either cooked whole in some

many dishes and, with a few exceptions,

dishes (and removed before serving), or

cannot be substituted by anything else.

All recipes are for 4 people, except

chopped very fine, then mostly fried or

Its quality is important.

desserts, which serve 6 to 8.

sautéed. In the latter case, it must blend

The consumption of espresso coffee is amore recent custom adapted by every social class in the past 50 years. It is served almost asa rule after midday meals, and often during the day.

The recipes give both metric measure-

into the dish thickening, adding flavor

to the sauce of stews (porkolt) and Hungarian goulash. The fresh flavor of chopped parsley is also an indispensable ingredient of many

Wine is consumed traditionally, and

ments and their closest American

equivalents.

A cool oven is set at 80 °C (175 °F),

the range of Hungarian wines is very

a moderate oven is set at

wide. Beer is also becoming increasingly

150 - 170 °C (300 - 325 °F),

important ingredients. Large, juicy

popular. Among traditional alcoholic

a hot oven at

tomatoes are used for cooking. No other

beverages, fruit brandies are the most

180 - 200 °C (350 - 400 °F),

kind gives quite the same result. Green

common. Some regions are known for

avery hot oven at

peppers grown in Hungary are

their apricot brandy, others for their

220 - 300 °C (425 - 570 °F).

particularly tasty. They show a great

plum brandy.

dishes. Green peppers and tomatoes, too, are

12

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variety ranging from dark green through

Many dishes are made with onions.

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removed from the heat (overheated

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SOUPS

GOULASH SOUP (Gulydsleves) 300 g (10 1/2 oz) shank of beef

30 g (1 oz) lard 1 large onion, finely chopped 1/2 teaspoon paprika Salt, to taste

1/2 teaspoon caraway seeds 3-4 black peppercorns 1 medium carrot, cut in quarters

1 medium parsnip, cut in quarters 1-2 sweet paprika peppers, left whole

500 g (1 Ib 1 1/2 0z) potatoes, peeled

Cube the meat and potatoes into 2 cm (3/4

inch) pieces. Stew the onion in lard over low heat until golden yellow, but not brown.

Remove the pot from the heat, add the paprika, meat, salt, and 1 1/5 liters (1 quart 3 0z) water. Add the caraway seeds and

peppercorns in a tea ball or a small bag for easy removal before serving the soup. Return to low heat and simmer. After 30 minutes add

the carrots, parsnips and paprika peppers. When the meat is nearly tender (around another 30 minutes), add the potatoes. When

every ingredient is tender, the dish is done.

You can serve it immediately or also reheat when needed.

Serve dried hot paprika on a separate small plate which may be crumbled into the soup according to taste. Fresh white bread is a must with this soup. Goulash sometimes is served in a small cauldron.

15

BEEF

BOUILLON

POULTRY

GIBLETS

SOUP

BEAN

SOUP

(Marhahusleves)

(Szarnyasaprolék-leves)

(Szarazbableves)

| kg (2 1/4 lb) beef (brisket, rump,

300 e( 10 1/2 oz) chicken giblets

250 3 (8 3/4 oz) dry beans

sirloin, or shank)

1 medium carrot, sliced

(pinto or white)

300 g (10 1/2 0z) bone

1 medium parsnip, sliced

Salt, to taste

3 medium carrots

50 g (1 3/4 0z) mushrooms, sliced

1 small onion

3 medium parsnips

100 g (31/2 oz) fresh peas

1 medium carrot, cut into quarters

1 small celeriac

1 small onion, finely chopped

1 medium parsnip, cut into quarters

if small kohlrabi-

20 g (3/4 oz) lard

20 g (3/4 oz) lard

1 small potato

Salt, to taste

40 g (1 1/2 0z) flour

1 small onion

1 bunch of parsley, finely chopped

Salt, to taste

A pinch of paprika

1 clove garlic oC

A pinch of sugar, optional

1 leave of savoy cabbage, optional

Clean and cut the giblets into pieces and start

1-2 sprouts, optional

to cook in 1 liter cold water with very little salt

4-5 black peppercorns

and cook over low heat until tender, about 30

Soak the beans in lukewarm water overnight.

Salt, to taste

minutes. In a separate large pan, saute the

Begin cooking in 1 1/2 liters (1 1/2 quarts)

cleaned and sliced carrot, parsnip, mushroom,

cold water, flavor with salt and peeled onion

Cut the cleaned carrots and parsnips in

the peas and the onion in lard. Add a little salt,

left whole. When the beans are almost tender,

similar-sized chunks (in four pieces). Wash the

cover the pot. Stir occasionally. When all

add the carrot and parsnip pieces. Continue to

meat and bone then place in a pot in 3 liters

liquid has evaporated add the stock and the

cook for 20 minutes. In a separate pan, prepare

(3 quarts) cold water. Bring to boil and simmer.

giblets, stirring until it boils, then boil for

a light roux with the lard and flour (see p. 10),

When meat is haif cooked (total cooking time is

about 10 minutes. At the end, sprinkle with

add the paprika and sugar if desired.

3-4 hours), add all the vegetables and spices.

parsley.

Meanwhile, replace the evaporated water,

re

c

When the meat is cooked, let the soup settle for

(you can tell how much you need to add by fMix 1 egg yolk with 1 tablespoon sour

the residue line that is left at the top of the pot

onion, the leave of savoy cabbage the

cream in the soup tureen and add the

as the soup reduces), then stir in the roux and

peppercorns and the garlic.

boiling hot soup, or prepare liver dump-

boil another 10 minutes.

5 minutes then drain and discard the bone, the

lings and then add to soup to cook fCook semolina dumplings, vermicelli or

through.

fServe with vinegar to flavor to taste. Sliced

small square pasta into the soup.

sausage or frankfurter pieces will make

Add the other cooked vegetables to

the soup a tastier and more substantial

the tureen of drained soup or serve ona

dish. Or add nipped pasta (csipetke)

separate plate so diners can choose which

to make it richer still.

vegetables they want. Cut the meat into slices and serve as

Using the water in which smoked meat was

a main course with egg barley (tarhonya),

cooked earlier will make the soup much tastier,

steamed rice, or boiled potatoes. Serve

but then you do not need to add salt to it.

pickled grated horseradish, mustard or

tomato or fruit (e. g. apple) sauce in a separate bowl. 16

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JOKAI BEAN SOUP (Jokai-bableves) 200 g (7 0z) dry beans (pinto)

Soak the beans in lukewarm water overnight,

little vinegar and the sour cream and simmer

250 g (8 3/4 oz ) smoked pork hock

also soak the hock if necessary to take away

for a short time, about 3 minutes. Cut the

(boned)

salty taste. Begin cooking the beans, the hock,

smoked hock into small pieces, slice the

1-2 bay leaves

and the bay leaves in 1 1/2 liters (1 1/2 quart)

sausage and put them in the simmering soup.

1 medium carrot, cut in small cubes

cold water (usually, the salty taste of smoked

Sprinkle with parsley.

1 medium parsnip, cut in small cubes

hock makes the addition of salt unnecessary).

1 slice celeriac, cut in small cubes

When the beans and meat are tender, add the

This is an imaginative and rich dish, justly

250 g (8 3/4 0z) smoked sausage

cubed vegetables and the sausage, and

named after one ofthe most famous Hungarian

20 ¢ (3/4 oz) lard

simmer, adding water to the level where it

novelists.

40 g (1 1/2 oz) flour

began (you can tell by the residue line that

1 small onion, finely chopped

remains).

1 clove garlic, finely chopped

After 15 minutes remove the cooked meat

Nipped pasta (csipetke) will make the soup more substantial. One or 2 table-

1/2 teaspoon paprika

and sausage. Make a lightly browned roux

spoons sour cream on top of the soup will

White vinegar, to taste

from the lard and flour (see p. 10) flavor with

make it even more appetizing.

1-2 dl (1/2-3/4 cup) sour cream

onion, garlic and paprika and stir in the soup.

1 /2 bunch parsley, chopped

Simmer for 10 minutes. Flavor the soup with a

17

POTATO

SOUP

(Krumplileves)

400 Q ( l4 oz) potatoes, peeled

20 g (3/4 02) lard 20 8 (3/4 02) flour

[/4 teaspoon paprika [ small onion, peeled Salt, to taste

| celery leaf, optional | medium green pepper, optional

L small tomato, optional

A bunch of parsley, chopped

Cube the potatoes into 2em (3/4 in) pieces.

Prepare a light roux with the lard and flour

l celery leaf

HANGOVER

(see p. 10), flavor with paprika, add the

Sugar, to taste

(Korhelyleves)

potatoes and, stirring, fry for | or 2 minutes.

Salt, to taste

SOUP

20 g (3/4 oz) lard

Pour in | liter (1 quart) water, add salt and the onion, the celery leat, green pepper and

Cut the fresh tomatoes in four and cook in 1/2

20 g (3/4 oz) flour

tomato - leaving them all whole - and cook

liter (1 pint) water. When they are cooked 20

1 small onion, finely chopped orr grated

until tender, about 15-20 minutes, adding

minutes, crush the tomatoes in a food mill. Do

1/4 teaspoon paprika

parsley for the last two minutes.

not use a food processor, because then the peel

A pinch of ground black pepper

and seeds won't be separated. In a separate

5-6 dl (2-2 1/2 cups) liquid

Add | or 2 tablespoons sour cream or add

pan, prepare a light roux (see p. 10), stir in the

two sliced frankfurters to enrich the soup,

tomato and the necessary amount of water.

heating through. The onion, tomato and

Add the peeled onion, the celery leaf, the salt

green pepper can remain in the soup when

and sugar. Cook over low heat for 20 minutes.

serving, and eaten, if desired.

from sauerkraut

150

¢ (5 1/4 oz) sauerkraut, finely cut

Prepare a medium brown roux from the lard

and flour (see p. 10), add the onion and the

: Canned whole, peeled tomatoes may alsobe .

paprika. Pour 3-4 dl (1-1 1/2 cups) water over

roe

B used, crushing them ina food mill.

it, flavor with black pepper, add liquid of the

sauerkraut, then the sauerkraut and cook to

Remove the onion and celery leaf from the TOMATO

SOUP

finish.

soup when ready. Serve with croutons on a separate plate or with small square pasta

Cook with 100-150¢ (3 1/2-5 1/4 02) sliced

that you cook in the soup during the last

sausage,

l Ky (2 1/4 1b) tomatoes

5 minutes. Or add40 grams (1 1/2 ounces)

Excellent cure for hangovers, which explains

20 g (3/4 02) lard

steamed rice.

the name.

(Paradicsomleves)

20 ¢ (3/4 oz) flour ! small onion

18

(Photo)

HARVEST

SOUP

CARAWAY-SEED (Koménymagos leves)

(Kaszasleves)

300 g (10 1/2 0z) smoked pork hock (boned) 1 small onion

Prepare a dark roux from the lard and flour

20 g (3/4 oz) lard

(see p. 10) and pour 1 liter (1 quart) water over

20 g (3/4 02) flour

it. Add salt and simmer for 10 minutes.

1 teaspoon caraway seeds

2 cloves garlic |

20 g (3/4 02) flour

Salt, to taste

I use food flavoring instead ofsalt.

1 dl (1/2 cup) sour cream A pinch of paprika, optional

SOUP

Prepare a dark roux from the lard and flour fServe with croutons ona separate plate Or,

(see p. 10), add the caraway seeds and,

1 teaspoon vinegar

beat an egg in a separate bowl and stir

stirring, brown for 1 or 2 minutes. Pour a good

1 egg yolk

with a fork into the simmering soup until

1 liter (1 quart) water on it, add the salt and

the thread-like egg bits harden.

simmer for 15 minutes, then strain.

into large pieces and cook in 1 1/2 liters (1 1/2

Nursing mothers used to eat roux soup several

fServe with croutons or with egg similarly

quart) water with the peeled onion and garlic

times a day because it was believed to enhance

in a covered pot, leaving it slightly askew to

lactation. The sick, ifthey had fever, were also

allow it not to boil over. When the hockis

given this soup.

Cut the well cleaned and presoaked pork hock to the roux soup.

i This soup goes well with dishes made with

tender remove the onion and garlic. Add some

© sauerkraut.

water if you want to extend the soup. Meanwhile, mix the flour with the sour cream

and the paprika together in a separate bowl

SOUR

and thicken the soup with it (see p. 10), then

(Savanyu tojdsleves)

SOUP WITH

EGGS MENU

flavor with vinegar. Pour in the egg yolk

mixed with a little hot soup.

20 g (3/4 oz) lard

Caraway-seed soup

20 g (3/4 oz) flour

!Serve with croutons on a separate plate.

1 small onion, finely chopped

Pinch of sugar Do not add salt because the smoked meat is

| salty.

Székely goulash

Poppy-seed and apple strudel

Pinch of paprika 2 bay leaves Salt, to taste 4 eggs

Approximately 1 tablespoon vinegar

ROUX

SOUP

(Rantott leves)

a alind

Prepare a dark roux from the lard and flour (see p. 10), flavor with the onion, sugar, and paprika.

Add a good 1 liter (1 quart) water, the bay leaves

20 g (3/4 oz) flour

and salt. Bring the soup to boil and simmer for

Salt, to taste

15 minutes. Carefully break the eggs one by one into the soup so that they stay in one. When the egg whites harden, add the vinegar to taste.

19

CURRANT

SOUP

WITH

WHIPPED

EGG-WHITE

Place the thin slices of peeled apples in 1.5 liters (1.5 quarts) cold water, add the sugar,

DUMPLINGS

cinnamon, lemon peel, salt, bring to boil and

(Ribizlileves habgaluskaval)

simmer for about 10 minutes. When the apples

are nearly tender, remove the cinnamon and l liter

(1 quart) currants

150 g (5 1/4 0z) granulated sugar

lemon peel. Thicken the soup with a mixture of sour cream and flour (see p. 10).

Pinch of salt

l dl (1/2 cup) sour cream

Generally, fruit soups are a summer dish

LO g (1/3 0z) flour

and served chilled. Serve at room

2ROeggs, separated

temperature in the winter.

Cook the washed and cleaned currants in

Less flour is needed ifyou mix in an egg yolk

| glass of water for 15 minutes then pass them

~ to thicken the soup.

through a sieve. Add 1 liter (1 quart) water,

100 g (3 1/2 oz) sugar, salt and continue cooking. Thicken with the sour cream mixed

with flour (see p. 10). Put the egg yolks ina

SOUR-CHERRY

tureen. Beat the egg whites with the rest of the

(Meggyleves)

SOUP

sugar until stiff and, using a tablespoon, scoop dumplings into the soup, cook briefly, then

turn them over. Remove the cooked dumplings and pour the soup over the egg yolks. Mix until you obtain a smooth texture, then add

the dumplings.

600 g (1 1/3 Ib) pitted sour-cherries (may be mixed with sweet cherries)

40-50 g (1 1/2-1 3/4 0z) granulated sugar

Small piece of lemon peel

Small piece of cinnamon stick Serve chilled.

1 or 2 cloves, optional

2 dl (3/4 cup) sour cream 20 ¢ (3/4 oz) flour

APPLE

SOUP

(Almaleves)

Prepared and served like the Apple soup.

600 g (11 /3 lb) tart apples

Less sugar is needed ifyou substitute sweet

40-50 g (1 1/2-1 3/4 ounces)

cream for the sour cream in both recipes.

granulated sugar

Small piece of lemon peel

Serve the chilled sour-cherry soup made

Small piece of cinnamon stick

with sweet cream in a cup and decorate

Pinch of salt

with slightly sweetened whipped cream

2 dl (3/4 cup) sour cream

on top.

20 g (3/4 0z) flour

20

be

aad

FISHERMAN’S

SOUP

(Halaszle)

Serve by carefully removing the fish fillets

with a skimmer and placing them in the plates, then ladle the soup over ]

t=.

)

them. The best fisherman’s soup is cooked

B eetnr awe’ Wuliwis . FeERSPOONMS PUPTIAA I

ina cauldron over an open fire therefore is

this soup served in small cauldrons at the table sometimes. Serve crumbled, dried red pepper on Salt the fish fillets. Cook the cleaned small fish

a separate plate along with the soup,

and the rings of onion in water that just covers

or sprinkle the soup with rings of hot

them. Bring to boil and add the paprika. When

green pepper.

tender, pass it through a sieve, then add

Always serve the soup with fresh white

enough water to obtain a thick soup. Add the

b rea d.

green peppers and the tomato. Place the fish fillets into the soup with the salt, and simmer tor another 20 or 30 minutes.

yt broom And Cred

LLL LMM:


wne

PEPPER tral

(Borsos

FRICASSE

» }

PORK

PORK

STEW

DEBRECEN

(Sertésporkélt)

tokany)

CHOPS STYLE

(Debreceni sertéskaray)

S00

3/4 lb) round of beef

ga.

S00 g (1 3/4 Ib) leg of pork

(blade, strloin) 51. @a UL () Of 3/4 OF/ ar) SMOKE omoaked OY

l larve

ONION,

hacon VACON

Chopped

l tomato, diced, optional Pine

eee

= feaspoon ‘

:

ground

‘

=)

SS

See

black 'pepper ‘

30 g (1 oz) lard

800g (1 3/4 Ib) boned whole pork chop

l Soyonion, chopped

Salt, to taste

1 teaspoon paprika

Same length of soft smoked sausage

2 green peppers, diced

1/2 teaspoon paprika

l tomato, diced

1 small onion

Salt, to taste 4

£2

~fuy

clove garlic

40 ¢ (1 1/2 oz) lard l green pepper, diced, optional

Cut the meat into 2 cm chunks. Sauté the onion

in lard until opaque, remove from the heat and

Rub the meat with salt and set aside for at

Cut the meat and the bacon into strips the size

sprinkle with paprika. Add the meat, the green

least 15 minutes. Using a long thin knife make

of a woman's little finger. Fry the bacon, strain

peppers and tomato, salt and stir for 1 or2

a hole through the center of the meat for the

the drippings into another pan and add the

minutes, then cover and let it simmer in its own

sausage and put the sausage inside the meat.

lard to the drippings. Stirring try the onion

juice. If necessary, add water, a little at a time.

Sprinkle the meat with paprika and place in a

until golden brown in the lard and bacon

drippings, add the meat (and tomato, if used),

casserole not much bigger than the size of the Serve with small gnocchi and salad or pickles.

meat with the onion and garlic beside it. Pour

stir, After 2 minutes add the salt and black

the hot lard over the meat, add a little water

pepper and a little water. Cover the pot and

and roast in moderately hot oven for about 1

braise the meat (when half-done, add the

1/2 hours.

green pepper), Replace the water from timetc

PIG’S KNUCKLES

time. Put the pieces of fried bacon into the dish

(Kordmporkolt)

STEW

tice pinkish tinge.

and cook to finish.

l ke (2 1/4 Ib) pig's knuckles

Serve in slices, hot or cold. If served cold,

50 ¢ (1 3/4 oz) lard

do not add lard; if served hot, pour on

l large onion, chopped

gravy made by boiling part of the lard with

l feaspoon

water.

paprika

Serve with boiled potatoes or maize

porridge and salad or pickles.

Cut the cleaned and presoaked knuckles into several pieces at the joints. Melt lard in a deep frying pan until hot, then add the onion and

stir-fry until golden brown. Sprinkle with paprika, add the pork and salt, and pour on plenty of water. Cover the pot. Cook

untilthe meat separates from the bones. It has plenty of juice. Serve with boiled potatoes and raw sauerkraut.

SAUTEED PORK LIVER

MEAT LOAF

OVEN-COOKED

(Pirttott sertésma})

STEFANIA STYLE

MEAT LOAF

(Stefania-vagdalt)

(Vagdalt hus siitoben)

100 g (3 1/2 oz) lard

600 g(1 1 /3 Ib) leg or shoulder of pork

600 ¢ (1 1/3 Ib) leg or shoulder ofpork

| large onion, chopped

ilroll

1 roll

1/2 teaspoon ground black pepper

3 eggs (2 hard-boiled)

1 egg

Salt, to taste

1/2 teaspoon grated onion

1/2 teaspoon grated onion

50 g (1 3/4 0z) lard

50 g (1 3/4 oz) lard

Remove membrane from the liver then cut the

Ground black pepper, to taste

Ground black pepper, to taste

liver into strips the size of a womans little

Salt, to taste

Salt, to taste

opaque, add the liver, and, continuing stirring,

The recipe is the same as for the Oven-cooked

Shape the minced meat mixture, prepared as

fry for a few minutes. Season with black

meat loaf, with the difference that two hard-

below, into a loaf in a casserole, pour on very

pepper. Salt only when it is done.

boiled eggs are put in the middle of the

hot lard and, basting frequently, roast it for

mixture.

about | hour in moderate oven. Add spoonfuls

800 g (1 3/4 Ib) pork liver —

finger. Stirring fry the onion in lard until

of water, if needed.

It is advisable to soak the liver in water or milk

for 15 minutes before frying, otherwise, ifthe liver is allowed to fry too long, it will turn hard,

1 or 2 cloves offinely chopped garlic may be used instead ofthe onion or both can be used.

BESEY

iftoo short, it will stay raw inside. fMeat patties and meat loaves are served fPrepare just before serving.

hot and cold alike.

MEAT

PATTIES

(Vagdalt hus)

Serve with boiled potatoes and salad or pickles.

600 g (1 1/3 Ib) leg or shoulder of pork 1 roll

1 egg 1/2 teaspoon grated onion A little lard Ground black pepper, to taste Salt, to taste

1-2 tablespoons fine breadcrumbs

1/2 liter (1 pint) oil for frying

Soak the roll in water, when soft, squeeze out

excess water. Add the onion to a little melted

lard and stir-fry for 30 seconds. Mince the meat, then the roll, add the onion, the egg,

season with black pepper and salt, and mix well. Make patties on a board sprinkled with

breadcrumbs and deep-fry both sides (not too quickly) in oil. 36

KIDNEY WITH

BRAIN

ROAST

SAUSAGES

(Vese veldvel)

(Siilt kolbdsz és hurka)

1 pork kidney

Fresh liverwurst and other sausages of your

These sausages are a ] favorite winter dish, made }

1 pork brain

choice (but not Italian) are put in an enamel

in every country household on the days ofpig-

1 small onion, chopped

casserole, rubbed with a little chilled lard, then

50¢(1 3/4 0z) lard

placed in a cool oven. Turn on the heat and,

Salt, to taste

basting once in a while with their own juice,

The fresh-roasted sausages are served very

1/2 teaspoon black pepper or paprika

roast until crisp in a hot oven.

hot with sautéed cabbage and mashed

epee

killing according to a wide range of recipes. oO

C

C

/

potatoes mixed with fried onion. A variety

Cut the kidney in half and scrape away the

of pickles may be served instead of the

blood vessels. Soak for at least 10 minutes in

cabbage.

cold water, then mince. Stirring sauté the onion in lard until opaque, add the kidney, salt, sprinkle with the black pepper and

paprika, pour on a little water, and cook for 25 to 30 minutes. Remove the membranes from the brain, cut into tiny pieces, mix with the

kidney, and cook until it solidifies. Serve with

boiled potatoes and green salad.

(Photo)

JELLIED

PAPRIKA

PORK

(Paprikas csirke)

(Sertéskocsonya)

1 1/2 kg (3 1/4 lb) pork (feet, snout, ears, tail, head, and skin) 1 medium onion

CHICKEN

ee

The more skin is cooked, the more easily itjells.

Cook and serve 500 @ (1 Ib 1 1/2 02) legofpork

MMS

eewith the rest to make it tastier.

1 kg (21/4 Ib) chicken (legs, breast, back, and wings) 50 g (1 3/4 0z) lard

1 medium onion, finely choped

1 big garlic 10 peppercorn

Serve as a main course at dinner or as an

1/2 teaspoon paprika

Salt, to taste (2 teaspoons or more)

appetizer.

1 green pepper, sliced

Sprinkle the jellied pork with paprika.

1 tomato, sliced

Clean the parts to be cooked thoroughly

If served as an appetizer, use a ribbed cake

Salt, to taste

(scrape and singe the skin, wash in several

mold. First pour in one inch liquid,

1 teaspoon flour

changes of water). Bring slowly to boil all

let it jelly, cover with slices of hard-boiled

1 dl (1/2 cup) sour cream

ingredients in 3 liters (3 quarts) water, then

eggs, pickled gherkins, sausage. Arrange

simmer over a very low heat for 3 - 4 hours

the meat over these and add the rest

Stir-fry the onion in lard until golden brown.

until meat separates from the bones. As water

of the liquid. When ready, turn the jellied

Remove from the heat, sprinkle with paprika.

is boiling away, add water to reduced liquid to

pork onto a platter and serve with lemon

Stir in the pieces of chicken, the green pepper

cover ingredients. When the meat is cooked,

juice and pickled horseradish. It will come

and tomato, salt, cover, and cook gently in its

remove from the heat and pour in 1 dl (1/2

out easier if the mold is wrapped in

own juice. When the liquid is reduced, brown

cup) cold water to clear the liquid. Set aside

a hot towel or submerged in hot water

lightly both sides of the meat, then remove

for 10 minutes, then skim the fat from the

for a moment.

from the pot. Stir the flour in the lard, brown

surface. Remove the meat and skin from the

slightly. Pour in 2 dl (3/4 cup) cold water and

bones, cut in small pieces, and arrange in a

bring to boil. Replace the meat in the pot. Stir in the sour cream just before serving.

deep bowl or in small dishes, sprinkle with a little salt, and strain the liquid through a cheesecloth to cover the meat. Put in a cool

place to jelly (which takes a few hours).

fServe with small gnocchi.

§

|| '

FRIED

CHICKEN

(Rantott csirke)

| small chicken (700 g, 1/2 lb) Salt, to taste

100 g (3 1/2 02) flour

2om)eggs >

150 g (5 1/4 oz) breadcrumbs

1 liter (1 quart) oil for frying

Cut the chicken into pieces. Put the liver and the gizzard between the wing joints. Salt the meat lightly and place on absorbant paper.

Coat like the Wiener schnitzel. Deep-fry both sides until golden brown in hot oil, making sure it is cooked through. Fry the chicken gently over moderate heat under

‘cover at first to cook thoroughly. Be careful when you fry the wing with the liver because it sputters.

When the meat is ready, fry a bunch of parsley in the oil to garnish the platter with. Serve with parsleyed new potatoes

and green or cucumber salad.

SAUTEED GOOSE LIVER

PAN-FRIED GOOSE

(Pirttott libamaj)

(Siilt libamajszelet)

1 goose liver

1 goose liver

1 breast of goose

1 or 2 cups milk

Lor 2 cups milk

150 8 (5 1/4 02) leg of pork, optional ¥

1-2 tablespoons goose fat

Salt, to taste

1 roll

1 small onion, finely chopped

3-4 tablespoons flour

1-2 dl (1/2-3/4 cup) milk

Paprika or ground black pepper

50g (1 1/4 oz) goose fat

1 small onion, finely chopped or grated

Salt, to taste

HASHED BREAST

OF GOOSE

LIVER

(Vagdalt libamell) ae

Soak the liver in milk for 30 minutes, wipe dry,

Lard

1 egg, 1 egg white

Soak the goose liver in milk for 30 minutes,

cut into thin slices. Salt both sides, dip into the

1 teaspoon ground black pepper

wipe dry, and dice into 1 cm (1/2 inch) cubes.

flour, and fry not too quickly in a small

Salt, to taste

Stirring fry the onion in goose fat to a light

amount of goose fat.

color, then add the liver and, stirring carefully,

Soak the roll in milk. Stirring cook the onion in

sauté over high heat for 5 minutes. When

a little lard for 30 seconds. Skin and bone the

finished, season with salt and paprika or black

breast, squeeze the milk out of the roll and

pepper.

mince together with the meat (you may add pork). Add the onion, the whole egg, black

pepper and salt. Put the mixture onto the breastbone, shape, brush with the egg white.

Clean the skin of excess fat, spread it over the

meat, and tie a string loosely around it. Place in hot oven, pour on very hot lard, and baste

with drippings once in a while. Roast for about 1 hour.

fSet aside for 10 minutes, remove the string, and put the hash on a plate. Slice crosswise without the bone. Serve with mashed potatoes and salad or stewed lentils or mashed potatoes with onion and sautéed white and red cabbage.

42

fArrange the slices on a platter and moisten with the goose fat.

(Photo)

fServe with boiled potatoes sprinkled with parsley and salad.

GOOSE

LIVER FRIED IN GOOSE

FAT

(Libamaj zstrjaban) 1 goose liver

A really good goose liver weighs at least 700 g

take it out of the pot, let it stand for

1 or 2 cups milk

(11/2 Ib) and has a light, almost white color.

5 minutes, then slice.

Slices of fresh fried goose liver (and a few

100 e312 oz) or more goose fat ‘ Salt, to taste

|

If you want to serve it cold, transfer the

bits of fresh crackling) with mashed

liver onto a platter with a skimmer. Strain

potatoes and salad can be served as a main

Remove the heart from the liver. Soak the liver

the dripping on top of the liver, spice with

course.

in milk for 30 minutes, wipe dry. Heat the

paprika. Allow to cool, then refrigerate.

A slice of chilled goose liver, garnished

goose fat in a short, casserole-style pot and fry

Spread the chilled fat on fresh white bread,

with lettuce and diced aspic, is an excellent

the liver for a few minutes until it acquires a

cover with very thin slices of liver, and salt.

appetizer. It may also be served with other

little color, then pour in water to half cover the

This heavenly delicacy should be served

chilled appetizers.

liver. Cover and cook gently in the oven until

onlyatinformal gatherings.

Dip the knife in hot water to slice the

all water is reduced. Take off the lid and roast

If you want to serve the goose liver warm,

chilled goose liver.

until redish on all sides.

Add a clove ofgarlic or a small piece ofonion while cooking (optional).

2 oe ee ee Pe

ae; ce ae

43

SERBIAN

CARP

(Racponty) 1 kg (2 1/4 Ib) potatoes Bacon for larding

1.2 kg (2 2/3 Ib) carp 50 ¢ (13/402) lard Salt, to taste 2 medium onions, sliced into rings

1 teaspoon paprika 3-4 green peppers, sliced 2-3 tomatoes, sliced

2 dl (3/4 cup) sour cream

Boil the potatoes in their skin, peel, slice. Cut

the bacon into thin strips. Clean the fish, salt, crimp the sides and lard with bacon strips. Arrange the potato slices on the bottom of a heat-resistant, lightly greased dish, then add salt. Cover the potatoes evenly with the onion

rings, green pepper and tomato. Place the fish on top, sprinkle with hot lard, and bake in

moderate hot oven for 30 to 40 minutes. When

ready, pour on the sour cream and reheat.

GREEN AND

PEPPER

TOMATO

STEW

(Lecs6)

1 kg (2 1/4 Ib) green peppers 500 g (1 Ib 1 1/2 0z) tomatoes 2 medium onions

40 g (1 1/2 oz) lard Salt, to taste

Cut the green peppers in half, core and remove the veins, slice. Cut the tomatoes into quarters (if you want to peel them, poach in boiling water first). Cut the onions into rings and

stirring fry lightly in lard. Stir in the green peppers and tomatoes, salt. Cook under cover until limp.

It will enhance the taste ifyou use dripping 2

i

C

© ofsmoked bacon instead oflard. + You can cook slices offrankfurters or slightly

_ smoked sausages, or a few eggs scrambled with C

J

OC

salt (and perhaps some sour cream) into the finished lecs0.

Serve with boiled potatoes or steamed rice or white bread.

47

LAYERED SAUERKRAUT KOLOZSVAR STYLE

STUFFED

CABBAGE

(Toltott kdposzta)

(Kolozsvari rakott kdposzta) 300 g(10 1/2 02) smoked pork rib chops

the bottom. Arrange the stuffed cabbages on

1 kg (2 1/4 Ib) sauerkraut

400 g (14 0z) shoulder or flank of pork

top, then the pieces of rib chops, and cover

100

1/2 teaspoon grated onion

with rest of the sauerkraut. Pour on enough

100 g (3 1/2 0z) rice

50 g (1 3/4 0z) lard

water to just about cover the top layer. Cover

Salt, to taste

40 g (1 1/2 02) rice

the pot and simmer for approximately 2 hours.

400 ¢ (14 oz) shoulder or leg of pork

1 kg (2 1/4 lb) sauerkraut

When cooked, remove the meat and the

1 small onion, finely chopped

8-10 sour cabbage leaves

stuffed cabbages. Thicken with the smooth

1/2 teaspoon paprika

Pinch of ground black pepper

mixture of sour cream and flour (see p. 10) the

150 g (5 1/4 0z) soft smoked sausage

Salt, to taste

sauerkraut then add again the stuffed cabbage

3 dl (1 1/4 cup) sour cream

1 egg, optional

leaves and the smoked meat.

Black pepper, to taste

30 g (1 oz) flour

(31 /2 oz lard

2 dl (3/4 cup) sour cream

Braise the cabbage in a small amount of lard

_ leaves. You may leave out the smoked meat, or

with a little water, if needed, to make it tender.

Cut the rib chops to pieces along the ribs.

Lightly fry the rice in a little lard, add water in

Mince the shoulder (or flank) of pork. Sauté

double amount of rice and salt, bring to a boil

the onion in lard until opaque, add the rice

and lower heat to a simmer and cook under

and continue to sauté. Pour on boiling water,

cover for about 15 minutes. Mince the meat. In

salt, and cook gently under cover until all

another pan, fry the onion in a small amount

water is absorbed. Mix the half-cooked rice

of lard. Add the paprika, the meat, some salt

with the minced meat, salt, and pepper (you

and pepper and saute. Stir in the rice. Slice the

may add 1 egg or a tablespoon very finely

sausage. Grease a heat-resistant dish, add the

chopped sauerkraut). Remove the heavy ribs

ingredients in 3 or 4 layers: first the sauer-

from the cabbage leaves (if they are too big,

kraut, then the meat and the slices of sausage,

cut them in half). Place a leaf on the palm of

sprinkle the layers with sour cream and the

your hand, put a tablespoon of the meat

remaining shortening. Finish with a layer of

stuffing in the middle, fold the sides of the leaf

sauerkraut, cover it with slices of sausage, and

over the stuffing, and roll the leaf. Grease a pot

pour on sour cream. Bake in hot oven for 20

with lard and spread half of the sauerkraut on

minutes.

48

| Make meatballs ifthere are not enough cabbage

_ use the stock ofsmoked meat instead ofwater. Every time you reheat it, it tastes better. Add © water as needed when you reheat the dish.

fIt tastes and looks better if you pour sour

cream on top before serving.

SZEKELY GOULASH

PAN-COOKED

(Székelygulyas)

WITH

POTATOES

PAPRIKA

PAPRIKA

MUSHROOM

(Gombapaprikas)

(Paprikas krumpli or Serpenyos 600 g (1 1/3 Ib) flank, leg or shoulder

burgonya)

600 g (1 1/3 lb) mushrooms

40 g (1 1/2 oz) lard

ofpork 50 g (1 3/4 oz) lard

1 kg (2 1/4 Ib) potatoes

1 medium onion, finely chopped

1 large onion, chopped fine

1 large onion

1/2 teaspoon paprika

1/2 teaspoon paprika

2 green peppers

1-2 dl (1/2-3/4 cup) sour cream

1 green pepper, diced

1-2 large tomatoes

Salt, to taste

1 tomato, diced

1 teaspoon paprika

Salt, to taste

40 g (1 1/2 oz) lard

Slice the cleaned mushrooms. Stirring cook

1 kg (2 1/4 Ib) sauerkraut

Salt, to taste

the onion in lard until opaque, remove from

20 g (3/4 oz) flour 1 dl (1/2 cup) sour cream

the heat, sprinkle with paprika. Add the

Peel and cut the potatoes into segments, chop

mushrooms, salt, and cook under cover,

the onion, core and dice the green peppers

stirring occasionally. When they are done, stir

Cut the meat into 2 cm pieces. Sauté the onion

together with the tomato. Stirring fry the onion

in the sour cream and bring to boil. Serve with

in lard until opaque. Remove from the heat,

in lard until golden brown, remove from the

small gnocchi or steamed rice.

sprinkle with paprika, and stir in the meat and

heat, and sprinkle with paprika. Add the

the diced green pepper and tomato. Salt.

potatoes, green peppers and the tomato, salt.

Cover the pan and, over a low heat, simmer

Cook under cover over high heat, adding a

BOILED CABBAGE

until half-cooked, about 25 minutes. Add a

little hot water when necessary.

WITH

MEAT

(Lucskos kdposzta)

little water if necessary. Stir in the sauerkraut,

add hot water to just about cover it. Cook

Add only a little water at a time to obtain a thick

gently until tender, another 25 minutes.

sauce. Do not stir, only shake the pot to avoid

500 g (1 Ib) pork ribs

Thicken with a mixture of sour cream and

mashing the potatoes.

1 kg (2 1/4 Ib) white cabbage

flour (see p. 10).

Drippings ofsmoked bacon may be used instead

20 g (3/4 oz) lard

oflard.

40 g (1 1/2 oz) flour

It will taste better ifyou cook int a piece of smoked meat or cook it with stock, or use

Salt, to taste

fBefore the dish is completely cooked, add

Vinegar

i dripping offried smoked bacon instead oflard.

sliced or whole sausage or frankfurters.

Dill or marjoram or caraway seeds

} Reheating will make it even tastier.

Serve with green salad, dill gherkins, or

1 tablespoon sour cream, optional

pickles. fServe with sour cream on top. Garnish

Separate the ribs into groups of two or three

with fried strips of scored smoked bacon or

and cook in salted water just to cover until

fried sausage pieces.

half-done, about 20-30 minutes. Shred the

cabbage into little finger size lengths and widths and add to the meat. Cook until tender, another 20 minutes or so, then thicken with

light roux (see p. 10). Flavor with vinegar and dill (or marjoram or caraway seeds). Add the tablespoon of sour cream, if desired. 50

‘

SIDE DISHES

SMALL

GNOCCHI

(Galuska)

50 ¢ (13/4 oz) lard Z ees

1 dl (1/2 cup) milk

Salt, to taste

600 g (1 1/3 Ib) flour

Boil salted water in a large pot. Heat 30 grams lard until it turns liquid, then mix in a bow]

with the eggs, milk, and a little salt. Add the flour and stir in water so that you get

a semi-soft dough. Stir only so long that the ingredients are loosely mixed. Put some dough on a small cutting board that is

dampened and using a wet knife, cut off tiny ?

fi

Yfy

pieces of it into the pot of boiling water. The

dumplings will cook in about 3 minutes until they come to the surface of the water. Strain, rinse with hot water, and mix with the

remaining melted lard.

=Fg

7

ry

2

It garnishes stews and paprika dishes, and

‘

is also the basic ingredient of one-course dishes.

_ Do not prepare the dough in advance, you must

mix itjust before you want to cook it.

51

TRANSYLVANIAN

GNOCCHI

EWE-COTTAGE

(Tojasos galuska)

CHEESE

WITH

EGGS

MASHED WITH

POTATOES

ONION

(Hagymas tort krumpli)

GNOCCHI 11 serving cap ipa?of smallGATT gnocchi OEE (see COONS p. 51)

(Erdélyi juhturds galuska)

608 (2 oz) lard

800 g (1 3/4 Ib) potatoes

1 serving of small gnocchi (see p.51)

4 eggs

50 g (1 3/4 oz) lard

50 g (1 3-4 0z) lard

1 dl (1/2 cup) milk (or sour cream)

1 big onion, chopped

300 ¢ (10 1/2 oz) ewe-cottage cheese

Salt, to taste

1 teaspoon paprika Salt, to taste

ldl (1/2 cup) sour cream

Prepare small gnocchi. Melt 20 g lard in a pan, Make small gnocchi. When they are cooked

and add the gnocchi. Ina small bowl, mix the

Peel the potatoes after they are cooked. Fry the

melt the lard in a pot big enough to hold the

eges with milk (or sour cream), salt, and

onion in lard until light golden color, remove

gnocchi. When it is hot, add the gnocchi. Stir

scramble with a fork. Melt the remaining lard

from the heat, and sprinkle with paprika. Stir

until warm, then sprinkle with crumbled ewe-

ina pan big enough to hold the gnocchi, pour

in the mashed or diced potatoes, salt, and

cottage cheese and sour cream and serve

in the eggs, and stir until they begin to solidify,

reheat.

immediately. (Photo see p. 51)

then stir in the gnocchi.

fA one-course dish, or, if you forgo the sour

fA one-course dish, usually served with

cream, you can use it to garnish veal stew,

green salad. It may also be served with

PARSLEY

for example.

pork or veal stew.

(Petrezselymes ujkrumpli)

NEW

POTATOES

1 kg (2 1/4 Ib) new potatoes

50 g (1 3/4 oz) lard

GNOCCHI SOMOGY (Somogyi galuska)

STYLE

Salt, to taste

A large bunch of parsley

1 serving of gnocchi (see p. 51)

Scrub the new potatoes, cut only the large ones

50 g (1 3/4 0z) lard

in half, put into melted lard, salt, cook under

1 medium onion, finely chopped

cover and sprinkle with the chopped parsley.

A pinch of paprika

2 dl (3/4 cup) sour cream

BOILED

POTATOES

Salt, to taste

(Sos vizben fott kumpli)

Prepare small gnocchi. Stir-fry the onion in

600-800 g (1 1/3-1 3/4 Ib) potatoes

lard until golden brown in a pot big enough to

Salt, to taste

hold the gnocchi. Add the paprika, pour in the sour cream, and bring to boil. Stir the gnocchi

Peel and cut the potatoes into segments, cook

into the sauce and serve immediately.

in salted water, strain well.

fA one-course dish.

fAlways cook fresh.

52

| Do not stir, only shake, to avoid mashing the . potatoes.

MAIZE

PORRIDGE

BREAD

DUMPLINGS

(Puliszka)

(Zsemlegomboc)

350 g (12 1/4 0z) corn flour

3 dry (but not hard) rolls

Salt, to taste

50 g (1 3/4 oz) lard

1 tablespoon pastry flour

2 dl (3/4 cup) milk

30 g (1 0z) lard

350 g (12 1/4 0z) flour 1 egg

Heat the corn flour in the oven for a few

Salt, to taste

minutes. Boil 1 liter (1 quart) water in a 3 liter (3 quart) pot, add salt, then slowly sprinkle the

Cut the rolls into small cubes and fry in lard,

corn flour into the water while you keep

then sprinkle with 1 dl (1/2 cup) milk. Prepare

stirring with a whisk to avoid curdling. When

a soft gnocchi dough from the flour, egg, the

it begins to thicken, stir in the pastry flour,

remaining milk, salt and water (see p. 51). Stir

EGG BARLEY

keep cooking for a while, then remove from

in the croutons. Dip a tablespoon into water

(Tarhonya)

the heat and set aside.

and scoop spoontuls of dough into boiling salted water. Cook for a few minutes, then

200 g (7 0z) egg barley

It is particularly popular in Transylvania where

check the center of a dumpling to see if it is

40 g (1 1/2 oz) lard

the thickening porridge is stirred, or mixed with

completly cooked.

a special tool that resembles a rolling pin.

GZ E.CON WE

Fry the egg barley in lard until golden brown,

add twice the volume of salted water as the

fServe with beef in gravy.

fScoop dumplings with a spoon dipped in

amount of egg barley. Cover and cook over

melted lard and serve with stew-like

low heat until tender.

(porkolt, paprika, and tokany) dishes. It is

E Cook with a whole onion for better taste.

also a one-course dish either served cold

STEAMED

with warm milk or hot with cold milk,

(Padrolt rizs)

RICE

layered with ewe-cottage cheese, and fTraditionally served with stew-like dishes.

sprinkled with melted lard.

150 ¢ (5 1/4 oz) rice 20 g (3/4 oz) lard Salt, to taste

Melt the lard, stir in the rice and fry for 3 or 4 minutes, then pour in water double the amount of the rice. Add salt. Bring to a boil.

Cover and simmer over very low heat for 15 minutes until the rice absorbs the water.

Add 1 small onion, and cook with the rice.

Discard before serving. Another option is to substitute broth for the water.

53

RICE WITH

GREEN

PEAS

BRAISED

(Zoldborsos rizs)

CABBAGE

CABBAGE

(Parolt kdposzta)

WITH

TOMATOES

(Paradicsomos kdposzta) Steamed rice dish (see p. 53)

1 kg white or red cabbage

200 g (7 oz) fresh peas

40

20 g (3/4 02) lard

1 teaspoon granulated sugar

Salt, to taste

Salt, to taste

1 small onion, chopped very fine

1 medium onion

A bunch of parsley, finely chopped

ie tablespoons vinegar :

1 kg (2 1/4 ib) tomatoes, peeled and

-

(1 1/2 02) lard

:

eae

1/2 teaspoon caraway seeds

oe

kg @ 1/4 Ib) white cabbage

|

chopped

Put the peas in melted lard, salt, and braise

A pinch of ground black pepper

40 g (1 1/2 oz) granulated sugar

under cover, adding very little warm water

Salt, to taste

50 g (1 3/4 oz) lard

when necessary. When cooked, add the

.

parsley and stir in steamed rice.

RICE

WITH

MUSHROOMS

| 150 ¢ (5 1/4 oz) rice

a

1/4 oz) mushrooms

40 ¢(1 1/2 0z) lard

50 g (1 3/4 oz) flour

Core and shred the cabbage. Melt the lard in a

(Gombas rizs)

150 g(5

=

.

=

casserole pot, add the sugar, and, stirring,

Cut the cabbage into thin strips or shred. Put

brown to a light color. Add the onion and

into boiling salted water and cook together

continue stirring over low heat for 1 or 2

with the onion until tender. Cook the peeled

minutes. Stir in the cabbage, the vinegar mixed

tomatoes into a purée, then rub through a

with 2 dl (1/4 cup) of water and caraway

strainer or use a tomato mincer. Prepare a dark

seeds, and braise under cover, stirring once in

roux from the flour and the lard (see p. 10),

a while. After 10 minutes, season with salt and

add the tomato, the sugar then pour over the

pepper. Continue cooking until desired

cabbage, and cook for another 10 minutes.

tenderness, another 5 minutes or so.

A bunch of parsley, finely chopped

AG

Salt, to taste

The white and red cabbage may be prepared 4

separately or mixed.

WHEE.

Cut the mushrooms into very thin slices, salt,

and stirring ocasionally sauté in half of the lard under cover until limp. Stirring constantly, saute the rice in rest of the lard for 3 or 4 minutes in another pan. Add the mushrooms, the parsley, pour in hot water, double of measured amount of rice, and boil. Then

cover and, over a low simmer, steam the rice until done, about 15 minutes.

54

fBraised cabbage is served with fried pork and fried sausages.

You can use canned tomatoes instead

offresh ones.

BRAISED SQUASH (Tokf6zelék) 1.2 kg (2 2/3 Ib) shredded yellow squash

Salt the squash and let it stand for 15 to 30

and cook. If you use sour cream instead of

Salt

minutes, depending on how tender it is, then

curd, add it when the squash is cooked, and

40 ¢ (1 1/2 oz) lard

gently squeeze out the excess liquid. Prepare a

also add a little more water to the roux.

40 ¢(11/2 oz)flour

light roux (see p. 10), add the paprika and a

Remove the tomato, paprika pepper and onion

A pinch of paprika

little water. Stir in the shredded squash, add

before serving.

1 small onion, peeled

onion, tomato and green paprika pepper, and

1 tomato

cook for a few minutes. Flavor with vinegar,

Serve with any meat dish or fried egg.

1 sweet green paprika pepper

add the curd and the dill. Salt, if necessary,

Serve chilled in the summer.

1

2-3 dl(3/4-1 1/4 cup) curd A bunch offresh dill, chopped

STEWED

SPINACH

STEWED

GREEN

BEANS

STEWED

LENTILS

(Parajfozelék)

(Zoldbabfézelék)

(Lencsefozelék)

1 kg (2 1/4 lb) fresh spinach

1 ke (2 1/4 Ib) green beans

500 g (14 oz) lentils

Salt, to taste

Salt, to taste

1 small onion, peeled

1 roll

40 ¢ (1 1/2 0z) lard

1-2 bay leaves

40 g (1 1/2 0z) flour

Salt, to taste

2-3 tablespoons sour cream

30 g (1 oz) lard

20 g (3/4 oz) flour

Vinegar, to taste

50 g (1 3/4 oz) flour

1 clove garlic

A pinch of sugar

A pinch of paprika

A pinch of ground black pepper

A bunch of parsley, chopped

Vinegar

Cc

A pinch of sugar

Discarding the stalks and center veins from

Cut the trimmed green beans into longish

each leaf, wash the spinach thoroughly, put in

pieces and cook in 1 liter (1 quart) slightly

Soak the lentils overnight. Begin cooking them

boiling salted water, and cook for 5 minutes,

salted boiling water. Prepare a light roux and

in cold water, add the onion and the bay

drain. Soak the roll in milk, when soft, press

add to the cooked green beans (see p. 10).

leaves, salt, bring to the boil and simmer.

out excess milk. Mince together with the

Then, add the sour cream and bring to a boil,

Prepare a light brown roux (see p. 10), stir in

spinach. Prepare a light roux (see p. 10), flavor

stirring constantly. Finally, flavor with vinegar,

the paprika, and add to the cooked lentils.

with crushed garlic, stir ina little cold water.

sugar, and add the parsley.

Flavor with vinegar and sugar. Remove the

Add to the spinach and add milk to obtain the desired thickness. Spice with black pepper.

Bring to the boil and cook gently for a few minutes.

onion and the bay leaves when ready. Put a small peeled onion into the cooking water and remove it when the beans are tender. Cook a

NS

mild green pepper and a tomato with the beans to give more flavor.

fIt is served with a wide range

of meat dishes or fried egg, and is always garnished with a few boiled potatoes.

56

EA traditional dish for the New Year lunch. fThis is an excellent garnish with roast, stew

(porkolt), or meat loaf. Serve with pickled grated horseradish in a separate dish.

Ame

sotae Rass

STEWED SAVOY CABBAGE (Kelkaposzta-fozelék)

SAUCES

1 kg (2 1/4 lb) savoy cabbage 500 g (1 Ib 1 1/2 oz) potatoes

APPLE

Salt, to taste

(Almaméartas)

(Paradicsommartds)

40 ¢ (1 1/2 0z) lard

500 g (1 Ib 1 1/2 oz) tart apples

800 g (1 3/4 lb) tomatoes

40 g (1 1/2 0z) flour

Sugar, to taste

1 small onion, peeled

1 teaspoon grated onion

A pinch of salt

Celery leaf

1 clove garlic, crushed

1 dl (1/2 cup) sour cream

40 g (1 1/2 oz) lard

1/2 teaspoon paprika

1 tablespoon flour

50 g (1 3/4 oz) flour

TOMATO

SAUCE

SAUCE

1/2 teaspoon caraway seeds

A pinch of ground black pepper

Sugar, to taste

Core the peeled apples, slice. Pour on water to

Salt, to taste

Remove the core and thick veins of the

almost cover the fruit. Add the sugar and salt,

cabbage and cut the leaves into wide strips.

cook over low heat until tender. Thicken with

Dice the tomatoes and cook with the onion

Peel and dice the potatoes. Put the savoy

the sour cream and the flour (see p. 10).

and the celery leaf until pulpous. Remove the

cabbage and the potatoes in boiling salted water just covering them, add caraway seeds, and cook until tender. Prepare a light brown

onion and the celery leaf, then rub the pulp S

4

Instead ofapple, use quince, stoned sour

through a strainer. Prepare a light roux (see

cherries, cleaned gooseberrtes.

p. 10), add the tomato juice, and cook gently

.

roux, flavor with the onion and garlic (see p.

10). Add to the cabbage. Stirring occasionally and adding a little water if necessary, simmer until pulp-like. Add the black pepper.

for 15 minutes. Flavor with sugar and salt. fServe warm with cooked meat that has

been taken out of bouillon.

; Itiseasier to use tomato paste instead offresh

a

tomatoes.

fIt is served mainly with cooked meat taken out of bouillon

MENU

Tomato soup

Stewed savoy cabbage with ment patties

Cottage-cheese dumplings

59

SALADS

SALAD

DRESSING

(Salatalé)

Water

A pinch of salt

Sugar Vinegar Cc

Flavor the water with the ingredients to obtain the piquant taste of lemonade.

CUCUMBER

SALAD

(Uborkasalata)

500 g (1 lb 1 1/2 oz) cucumbers

1/2 teaspoon salt Salad dressing 1/2 small onion, sliced, or 1 clove garlic,

optional

Peel the cucumbers, slice or shred very thin,

salt lightly, and allow to stand for 30 minutes. Squeeze out the excess liquid (add the garlic or the onion), pour on the salad dressing and chill. If using garlic, remove it before serving.

Sprinkle with paprika or ground black pepper or finely chopped parsley. It tastes best if made from juicy cucumbers.

61

GREEN

SALAD

GREEN-PEPPER

SALAD

BEET

SALAD

(Fejes salata)

(Paprikasaldta)

(Céklasalata)

1 lettuce

500 g (1 Ib 1 1/2 oz) green peppers

1.5 kg (3 1/4 Ib) beets

Salt to taste

Salt, to taste

1 medium size fresh horseradish, grated

Salad dressing (see p. 61.)

Salad dressing (see p. 61.)

1/2 teaspoon caraway seeds Salad dressing (see p. 61.)

Remove the outer leaves, then cut the lettuce

Core the green peppers, cut into rings, and salt

in quarters, arrange ina salad bowl. Salt and

lightly. Allow to stand for 1 hour, then pour on

Wash and cook beets thoroughly. Put into cold

pour on the dressing just before serving.

the dressing, and allow to stand for another

water to cool, then peel and slice. Add the

hour.

horseradish, caraway seeds. Put into a glass jar and pour on salad dressing. Refrigerate to

fGarnish with hard boiled eggs and/or

early red radish.

B Do not use hot aan atl

keep fresh for a few days. D thisisa good winter salad.

TOMATO

SALAD

CABBAGE

SALAD

(Paradicsomsaldta)

(Kdposztasalata)

500 g (1 Ib 1 1/2 oz) tomatoes

1 small cabbage (white or red)

1/2 small onion, cut into rings, optional

1/2 teaspoon salt

Salt, to taste

Salad dressing (see p. 61.)

Salad dressing (see p. 61.)

1 small onion

1/2 teaspoon caraway seeds, optional

Slice the tomatoes, arrange on salad plates. Add the thinly sliced onion rings, if desire, salt

Shred the cabbage, salt, and allow to stand for

lightly, and pour on the salad dressing.

approximately 1 hour. Squeeze out the excess liquid, flavor with thin onion rings and

fSprinkle with ground black pepper or finely chopped parsley.

caraway seeds, if desired. Pour on the salad dressing and allow to stand for another hour.

You can addaddthinly cutgreen greenpepper pe r rings © You can thinly cut rings. fAn attractive dish if you serve half red and half white cabbage on the plate without mixing them.

62

fThe beet slices may be cut into thin strips before serving.

DILL GHERKINS (Kovaszos uborka)

2 kg (4 1/2 Ib) gherkins

places. Put half of the dill in a 3 liter (3 quart)

gherkins are ready when they turn a yellowish

glass jar, add the gherkins. Put the salt in 2

color. Remove the bread and the dill and put the

1 large bunch dill

liters (2 quarts) water, boil. Allow to cool for a

gherkins into a clean jar. Strain the pickling liquid

1 slice bread

few minutes then pour over the gherkins. Add

and pour on the gherkins. Keep refrigerated.

2 heaped tablespoons salt

the rest of the dill and the slice of bread on top

(maximum 10 cm [3-3 1/2 in] long)

of the pickles. Wash the gherkins, then cut off the ends. Puncture them lightly with a fork in several

Cover the jar with a plate and put ina warm, sunny place for 3 to 5 days. The

You may peel the pickles before serving. Serve them chilled or over ice. They are

a very refreshing side dish.

PASTAS

HOME-MADE

PASTA

(Hazi tészta)

COTTAGE-CHEESE NOODLES (Tuirds csusza)

400 g (14 oz) flour 2 eggs

Pasta, torn into irregular pieces

Lard

300 g (10 1/2 0z) low-fat cottage cheese 100 g (3 1/2 0z) smoked bacon

Sift the flour into a deep bowl, make a

30 g (1 oz) lard

depression in the middle, add the eggs and

2 dl (3/4 cup) sour cream

about the same amount of water. Mix with

your fingers, then prepare a stiff dough. Put it

Crumble the cottage cheese. Dice and fry the

on a board and continue to knead. Divide in

bacon. Keep it hot. Add the cooked noodles

half and cover with cheesecloth. Allow to rest

(csusza) to the melted lard and heat. Pour the

for 15 to 20 minutes. Flour the board lightly

noodles into a preheated bowl, stir in the

and roll the dough into a very thin, round

cottage cheese, add the warmed up sour

sheet, then tear into irregular, 3-4 cm (1-1 1/2

cream, and sprinkle with the bits of bacon. You

in) pieces (csusza) or cut into 2x2 cm (1x1 in)

may also pour on the warm bacon dripping.

large squares. Roll the dough to matchstick thickness to make vermicelli or noodles. Let

Serve as the main course following a substantial

the dough dry a little before rolling it onto the

soup, or as a dessert, or as. a garnish with stewed

rolling pin so that it won't stick together. Cut it

dishes, in which case, you should leave out the

lengthwise in the middle, then into the desired

bacon.

shape.

Use large square-cut pasta instead ofcsusza.

Cook the pasta in plenty of salted boiling water. When it comes to the surface, strain,

It should be served piping hot.

and rinse with hot water. Let it drip, then add

to hot but not very hot lard. Lightly stir in various flavorings. Keep the dish warm in a pot filled with hot water until you are ready to serve it.

Use ready-made pasta cooked according to

instructions, adding a small amount of shortening into the cooking water (instead of

adding the pasta to lard).

65

NOODLES

WITH

WALNUT

(Dios metélt)

Noodles (see p. 65) 20 g (3/4 02) lard 100 ¢ (3 1/2 oz) walnuts 100 g (3 1/2 0z) confectioner’s sugar

Grind the walnut and mix with the sugar. Add

the cooked noodles to the melted lard and mix with most of the walnut. Sprinkle the rest on

top before serving. CO

NOODLES WITH

POPPY

SEED

(Makos meteélt)

Noodles (see p. 65)

20 g (3/4 0z) lard 100 g (3 1/2 0z) poppy seed 100 g (3 1/2 0z) confectioner’s sugar

Grind the poppy seed and mix with the sugar. Add the cooked noodles to the melted lard and mix with most of the poppy seed. Sprinkle

the rest on top before serving. 66

Zs gy,‘

S

ANS

SQUARE-CUT WITH

PASTA

CABBAGE

(Kaposztas kocka) Large square-cut pasta (see p. 65) 800 g (1 3/4 Ib) white cabbage Salt

80 g (2 3/4 oz) lard 10 g (1/3 oz) sugar A pinch of ground black pepper

Shred the cabbage, salt, allow to stand for 20 minutes. Melt 60 g (2 0z) lard, brown the sugar, add the cabbage, and stir until

browned. Spice with the ground pepper. Cook the pasta adding the rest of the lard to the water, rinse, drain, then mix with the cabbage.

Serve very hot. Some people sprinkle with confectioner’s sugar.

SQUARE-CUT WITH

PASTA

POTATOES

(Granatos kocka)

Large square-cut pasta (see p. 65)

500 ¢ (1 Ib 1 1/2 oz) potatoes 1 small onion, chopped

40 g (11/2 02) lard 1 teaspoon paprika Salt, to taste

Peel the potatoes, cut into small squares, about

the size of dice. Stirring lightly, fry the onion in lard, remove from the heat and sprinkle with paprika. Add the potatoes and salt, cook under cover, stirring occasionally. Add a small

amount of water if necessary. Cook the pasta, rinse, and drain, then mix with the potatoes.

68

SQUARE-CUT WITH

PASTA

HAM

(Sonkads kocka)

Large square-cut pasta (see p. 65)

250¢ (8 3/4 0z) cooked, smoked ham separate 22 eggs,ev s, separated 608 (2 oz) lard 2 dl (3/4 cup) sour cream 1-2 tablespoons breadcrumbs

Grind the ham. Mix the egg yolks with 20 g (3/4 oz) lard, add the ham and sour cream,

fold in the beaten egg white. Cook the pasta and add to 30 g (1 oz) melted lard, carefully stir in the ham mixture. Grease a heat-resistant dish, sprinkle with breadcrumbs, and put in

the ham and pasta mixture. Bake in hot oven for 25 to 30 minutes.

You cannot substitute the lard with oil.

© This is a winter meal. Serve with pickles.

69

JAM

POCKETS

POTATO

DOUGH

PLUM

DUMPLINGS

(Baratfiile)

(Krumplis tészta)

(Szilvds gomboc)

500 g (17 1/2 0z) flour

I ke (2 1/4 Ib) potatoes

Potato dough

2 eggs, | separated

30 g (1 02) lard

Approximately 500 g (1 1b 1 1/2 oz)

300 g (10 1/2 oz) plum jam

1 heaped tablespoon semolina

Salt

A pinch of salt

Cinnamon powder

100 g (2 1/2 oz) breadcrumbs

200-300 g (7-10 1/2 oz) flour

Salt

60 ¢ (2 02z) lard”

1 egg

80 g (2 3/4 0z) lard

plums

100 g (3 1/2 0z) breadcrumbs

Prepare the dough with the flour, 1 whole egg

Cook the well washed potatoes, peel, and

and | egg yolk. Roll it very thin. Place a

mash while still warm. Mix with the lard,

Pit the plums. Roll the dough to 1/2 cm

teaspoonful of jam every 4 - 5 cm (2 1/4 in) on

semolina, a pinch of salt, flour (as much as the

(1/6 in) thick and cut into 8 x 8 cm (3 x 3 in)

one half of the dough sheet and make a grid

potato will take), and the egg to make the

squares. Place a plum in each square,

with the egg white between the fillings (work

dough.

sprinkling a little cinnamon in place of the pit. Fold the corners over, between your palms

fast to avoid the dough from becoming dry). your finger over the grid, then cut with a

make a ball of each square. Put the dumplings into boiling salted water and after they came

pastry wheel into squares, following the grid.

to the surface of the water cook for another

Cook the jam pockets in boiling salted water

minute or two. Fry the breadcrumbs in lard,

Fold the other half over and press down with

© Use the dough immediately.

until they rise to the surface and are tender

GNOCCHI

(it takes alittle longer to cook than the other

WITH

noodles.) Fry the breadcrumbs in lard until

(Makos nudli)

POPPY

add the rinsed and drained dumplings and SEED

mix by shaking the covered pan.

Ifthe plum ts not sweet enough, put a small

golden brown, then put the cooked, rinsed, and drained jam pockets in it. Do not stir, only

Potato dough

ump ofsugar in place ofthe pit. Apricot halves

shake the covered dish to coat the jam pockets

20 g (3/4 oz) lard

or thick plum jam may be used instead ofplums

with breadcrumbs.

100 g (3 1/2 oz) poppy seed

to fillthe dumplings, LEER

100 g (3 1/2 oz) confectioner’s sugar

fSprinkle with cinnamon mixed with

confectioner’s sugar before serving.

(Photo)

Prepare the gnocchi according to the above recipe. When cooked, add to hot lard, then sprinkle with ground poppy seed mixed with

confectioner’s sugar.

70

t:

; ‘3

2 i

f

hia

ee

GNOCCHI

NOODLE

PUDDING

IN BREADCRUMBS

(Stiriai meteélt)

COTTAGE-CHEESE DUMPLINGS

(Tuirdgomboc)

(Prézlis nudli)

500g(17 1/2oz) cottage cheese Potato dough (see p. 70)

4 eggs

600 g (1 1/3 lb) cottage cheese

100 g (3 1/2 oz) breadcrumbs

200 g (7 oz) flour

2 eggs

100 g (3 1/2 0z) lard

Salt

100 g (3 1/2 0z) semolina

3 dl (1 1/4 cup) sour cream

2 tablespoons flour

Divide the dough in half, roll it to 1 cm (1/3

Peel of 1/2 lemon

A pinch of salt

in) thick. Cut it into 2 cm (2/3 in) wide strips,

50 g (1 1/2 oz) butter

30 g (1 oz) butter

then cut the strips into 1/2 cm (1/6 in) gnocchi

2 tablespoons sugar

50 g (1 3/4 oz) breadcrumbs

and roll them on the board with the palm of

50 g (1 3/4 0z) raisins

1-2 dl (1/2-3/4 cup) sour cream

your hand. Cook in boiling salted water, rinse

1 tablespoon breadcrumbs

Pass the cottage cheese through a sieve or

well.

Fry the breadcrumbs in lard until pink, add

Pass the cottage cheese through a sieve, add 1

mince. Add the eggs, semolina and flour, salt

the gnocchi, and mix by shaking the covered

egg, the flour, a pinch of salt and 1 tablespoon »

lightly. Allow the mixture to stand for at least

pan.

sour cream to make the dough. Roll it to

1 hour. Form half the egg-size dumplings with

matchstick thickness and cut into 1 cm (1/3 in)

wet hands and cook in plenty of boiling salted

wide noodles. Put in boiling salted water and

water. Boil gently for at least 10 minutes. Cut a

cook about 5 minutes, or until to desired

dumpling in half to see if it is cooked. While

doneness. Grate the lemon peel. Mix 40 g

the dumplings are cooking, fry the

butter with 3 egg yolks in a bow! with a

breadcrumbs in butter. Place the dumplings in

wooden spoon, stir in sugar and the remaining

a heat-resistant dish, sprinkle with

sour cream. Add the lemon peel and raisins,

breadcrumbs, and pour on warm sour cream.

fServe very hot. Serve with salads, or

sprinkle with confectioner’s sugar.

fold in the whipped 3 egg whites. Stir in the noodles, grease a casserole with remaining butter and coat with breadcrumbs, then add

fServe fresh, with confectioner’s sugar to taste.

the noodles. Bake in a preheated very hot oven and cut into squares to serve warm.

fServe as main course after a rich soup. Turn onto a platter, sprinkle

with confectioner’s sugar, and serve.

72

(Photo)

insane icineeN

eb 0?

: (:

ene Eee aor

CREPES

CREPES

WITH COTTAGE

cream. Put in hot oven for about 10 minutes.

CHEESE

(Tuirds palacsinta) CREPES

12 crépes

(Palacsinta)

350 g (12 1/4 0z) low-fat cottage cheese

Sprinkle with confectioner’s sugar before

serving. Flavor the filling with vanilla sugar and

raisins cut in half.

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A piece of lemon peel, grated

2 eggs phy)

1 egg, separated

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A pinch of salt

3-4 tablespoons sour cream

1 teaspoon sugar (only for sweet crépes)

50 g (1 3/4 0z) confectioner’s sugar

CREPES

3 dl (1 1/4 cup) milk

Butter to grease pan

(Lekvdros palacsinta)

1 dl (1/2 cup) soda water

Pass the cottage cheese through a sieve. Beat

12 crépes

Oil for frying

the egg white until stiff. Add 1 tablespoon

Jam

sour cream to the cottage cheese, stir in the

Confectioner’s sugar

WITH

JAM

150 g (5 1/4 0z) flour

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Mix the egg, salt (sugar), 2 dl (3/4 cup) milk,

lemon peel, the egg yolk, and sugar, then

and the flour in a deep bowl. Mix in the rest of

fold in the egg white. Spread the filling on the

Spread the crépes with not very thick jam

the milk and the soda water to obtain a cream-

crepes, roll, put them in greased (with butter)

(apricot is best), roll or fold, sprinkle with

like consistency. Let it rest for at least 15

heat-resistant dish. Sprinkle with the sour

sugar, and serve hot.

minutes. If the batter is too thick, add milk or soda water.

Using a pastry brush, lightly oil the pan, heat, and pour in a small ladle of batter. Gently shake the pan and fry. When the crépe

no longer sticks to the bottom, fry a few seconds more, then turn the crépe with a

spatula and fry the other side. 8 The recipe isfor about 12 crépes.

MENU Goulash soup

Crépes with cottage cheese and jam

74

CREPES

WITH WALNUT

CREPES GUNDEL

FILLING

STYLE

(Gundel-palacsinta)

(Dios palacsinta)

few minutes until cream-like. Spread on the

crépes, fold and arrange on a platter. For the sauce, mix the chocolate with the

12 crépes

sugar, add the milk, and cook in a pot over

{2 crépes

For the filling

low heat, stirring into a thick sauce. Remove

A piece of lemon peel, grated

200 g (7 oz) ground walnuts

from the heat, add the butter and the rum, stir

2-3 tablespoons confectioner’s sugar

2-3 tablespoons confectioner’s sugar

until smooth.

200 g (7 oz) ground walnuts

ldl (1/2 cup) milk For the sauce

Pour the chocolate sauce over the hot

crépes filled with walnut. Serve immediately.

Add the lemon peel mixed with sugar to the

2 tablespoons grated cooking chocolate

walnut. Sprinkle the filling in a line on the

1 tablespoon confectioner’s sugar

Sprinkle with 1-2 tablespoons cognac

crepes, fold, sprinkle with sugar and serve hot.

1-2 tablespoons milk

and serve flambéed.

20 g (3/4 oz) butter Y

Serve the crépes with cottage cheese, jam, and

2-3 tablespoons rum

walnut as a main course after a substantial WS

soup, or as a dessert.

This dessert, a creation ofKaroly Gundel, one of the famous restaurateur dynasty in Budapest,

For the filling mix the walnut with sugar ina

crowns any festive dinner.

pot, add the hot milk, and, stirring, cook for a (Photo)

CREPES

HORTOBAGY

STYLE

(Hortobagyi palacsinta) 12 crépes made without sugar (see p. 74) Paprika Chicken made from

I small chicken (see p. 38)

A bunch of parsley, finely chopped A pinch of ground black pepper

Salt,totaste Shortening to grease the pant

Braise the Paprika Chicken until very tender. Remove the meat from the sauce. Remove the skin and the bones, mince the meat. Mix with

enough sauce to‘obtain a paste. Flavor with parsley and ground pepper.-Add salt if

desired. Spread the filling on the crépes, fold (or roll, tucking in the ends). Put the crépes in lightly greased heat-resistant dish, pour the remaining sauce over them, and reheat in hot oven.

Decorate with slices of green pepper and tomato, sprinkle with sour cream before serving. Served as an appetizer.

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