The cuisine of Hungary

George Lang

1 Review

Atheneum, 1971 - Cooking - 495 pages

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Review: The Cuisine of Hungary

User Review - Wm Pope - Goodreads

Brought this out because my last paprikas csirke just wasn't that good. Time to get back to the basic recipe. At some point in time I might have cooked with this much lard, chicken fat, duck fat, or ... Read full review

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The Cuisine of Hungary

George Lang
No preview available - 1971

Common terms and phrases

15 minutes 30 minutes bacon bay leaf beans beef black pepper boil bread crumbs broth butter cabbage cake casserole cheese chef chicken chocolate chopped coffeehouse cook cool cover cup flour cup milk cup sour cream cup water diced dish dough dumplings egg whites egg yolks filling fish frying pan garlic goose grapes green pepper Hungarian Hungarian cuisine Hungary inches Knead knob celery lard layer lemon juice liquid liver low heat meat medium-sized onion melted minced mixture mushrooms noodles onion pancakes paprika parsley pastry peeled pieces Pinch of salt Place pork potatoes Preheat oven recipe roast roll sauce sauerkraut sausage servings simmer slices small onion soup sour cream spoon Sprinkle stir strudel stuffed sweet butter tablespoon paprika tablespoon salt tablespoons butter tablespoons flour tablespoons lard tablespoons sugar taste teaspoon teaspoon salt Tokaj tomato torte V4 cup vanilla sugar veal vegetables vinegar Whip wine

Bibliographic information

Title	The cuisine of Hungary
Author	George Lang
Publisher	Atheneum, 1971
Original from	the University of California
Digitized	30 Nov 2010
Length	495 pages
Subjects	Cooking › Regional & Ethnic › Hungarian Cookery, Hungarian Cooking / General Cooking / Regional & Ethnic / Hungarian Cooking, Hungarian

Export Citation	BiBTeX EndNote RefMan

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