Poached Eggs In The Hortobagy Way Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12: Eggs,
20 fl oz: Sour cream, generous
Puff pastry,
Porkolt made from:-,
1 lbs: Veal,
Flour,
1 1/2 ounce: Butter,
Directions:
Poach the eggs and bake 12 tartiets of puff pastry. Cut the veal into
tiny dice (about the size of peas) and make a porkolt Make a good
porkolt gravy of some veal bones and paprika, and add sour cream.
Strain it through a fine sieve, thicken with a little flour and
finally add the butter. Fill the tartlets with the meat, place the
eggs on the top, and pour the paprika gravy over the whole. Sprinkle
with some finely chopped parsley, and serve very hot.
Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges Home
BBS 2:323/4.4
Source from luhu.jp
tiny dice (about the size of peas) and make a porkolt Make a good
porkolt gravy of some veal bones and paprika, and add sour cream.
Strain it through a fine sieve, thicken with a little flour and
finally add the butter. Fill the tartlets with the meat, place the
eggs on the top, and pour the paprika gravy over the whole. Sprinkle
with some finely chopped parsley, and serve very hot.
Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges Home
BBS 2:323/4.4
Source from luhu.jp