Gundel's Hungarian Cookbook

½ oz 1½ oz 3½ oz 4½ oz 5½ oz according to Recipe aspic baking bay leaf black pepper boil bones breadcrumbs caraway seeds celeriac chopped parsley confectioner's sugar cooked crayfish crayfish butter crepes cubes decorate dill dish dl 3½ fl dl 5 fl dough dumplings egg yolks fillet finely chopped onion Fisherman's Soup flavor flour g ½ g 1½ g 2 oz g 3½ g 4½ g 5½ garlic gherkins goose liver green peas green pepper Gulyás heavy cream Hungarian Hungarian cuisine ingredients Károly Gundel kg 35 oz lard lecsó lemon juice light brown mayonnaise meat mixture mushrooms noodles onion paprika parsley peel pepper 80 g peppers and tomatoes pike-perch platter pork pörkölt potatoes prepared Recipe 16 remove rice roux sauce sauerkraut serving simmer slices small amount smoked bacon soup pasta csipetke sour cream spices sprinkle stir strudel Style tarragon taste thicken veal vinegar wine