Hungarian Food

[Bapopik at AOL.COM]

    Three cookbooks I'll be dragging around for two more weeks.

GUNDEL'S HUNGARIAN COOKBOOK
88 pages, from the estate of Karoly Gundel (famous Budapest Restaurant)
Corvina Press, Hungary, 2000

    This books is a gem and is sold everywhere.  Some recipes that the OED
might consider are:
Gulyas soup, pg. 17
Bogracsgulyas, pg. 17
Jokai bean soup, pg. 20
Ujhazi's chicken soup, pg. 20
Paloc soup, pg. 21
Pethes soup, pg. 22
Eggs in Aspic Munkacsy style, pg. 27
Scrambled eggs Santelli, pg. 35
Pancakes Hortobagy, pg. 37
Porkolt, pg. 39
Tokany Debrecen style, pg. 40
Csikos tokany, pg. 42
Steak Esterhazy, pg. 49
Steak a la Feszty, pg. 53
Lecso (green pepper and tomato stew), pg. 64
Galushka dumplings, pg. 67
Gellert salad, pg. 70
Gundel salad, pg. 70
Karolyi salad, pg. 71
Csiki sauce, pg. 72
Crepes Gundel style, pg. 76
Crepes Szentgyorgyi style, pg. 79
Slipped pancakes, pg. 79
Cobbler's delight, pg. 82
Sponge cake Somlo style, pg. 84
Gellert's parfait bomb, pg. 85

------------------------------------------------------------------------------

---------------------------------------------
THE TRADITIONAL HUNGRARIAN KITCHEN
by Ilona Horvath
95 pages
Vince Kiado publishers, Budapest, 1996
(First published in 1955)

Jokai bean soup, pg. 17
Hangover soup, pg. 18
Pork chops Debrecen style, pg. 34
Serbian carp, pg. 44
Szekely goulash, pg. 50
Crepes Gundel style, pg. 75
Crepes Hortobagy style, pg. 76
Gerbeaud cake, pg. 84
Beigli, pg. 86
Stefania cake, pg. 88
Dobos cake, pg. 89
Witch's cream, pg. 93

------------------------------------------------------------------------------

---------------------------------------------
THE HORTOBAGY REGION ("TASTE OF HUNGARY")
by Zoltan Halasz and Karoly Hemzo
40 pages
Corvina Press, Hungary, 1990

Hortobagy Pancakes, pg. 33
Semolina Galuskas, pg. 34
Slambuc, pg. 34
Harcsa (sheat-fish), pg. 35
Mutton Porkolt, pg. 36
Debrecen Stuffed Cabbage, pg. 37
Debrecen Tokany (stew), pg. 37
Hajdusag Pork Slices, pg. 38
Braised Pork, Bandit Style, pg. 38
Knuckle of Pork, Baker's Wife Style, pg. 38
Wainwright's Roast (Stuffed Pork Flank), pg. 39
Pastry Horn, pg. 40