Amerikai Magyar Szó, 1984. július-december (38. évfolyam, 27-48. szám)

1984-10-18 / 39. szám

Thursday, Oct. 18. 1984.

Recipes from the Gundel Cook Book

1. Gulyás Soup (Gulyásleves)

1 lb 5 oz brisket or forequarter of beef 7 oz onions * 1 lb 5 oz potatoes-a dessert spoonful of sweet paprika, salt 1 tomato.

Cut the meat in cubes, wash and put it into a saucepan, together with the chopped onions, paprika, salt and a little water. The onions may be fried first if desired.

Let it simmer. When the meat is almost tender, add the potatoes, cut in cubes, and sufficient water to make the required quantity. Simmer again until the meat is tender. Before it is quite done, add the sliced tomato. Make a dough of about 7oz flour, one egg and a pinch of salt. Roll out very thin, cut into small squares and boil in the soup for a minute or two before serving. (This is csipetke soup pasta.)

2. Palóc Soup (Palócleves)

2 lb leg of mutton * 11 oz onions pt sour cream * 5 oz green (French) beans * 5 oz potatoes-2 oz fat * a bay leaf

1 tablespoon paprika, salt, a pinch of caraway-seed.

Chop and fry the onions until golden brown, season with paprika. Cut the mutton in cubes, wash, and put it into the saucepan with the fried onions. Season with a pinch of crushed caraway-seed and a bay leaf and cook slowly. Cut the potatoes into cubes, the green beans in small pieces, and cook each separately in salted water. When the vegetables are ready, pour them, with the water. they were boiled in over the stewed meat. Thicken with the sour cream in which a little flour has been mixed.

3. Sauerkraut Soup (Káposztaleves)

2 lb sauerkraut * 2 lb smoked rib of pork 4 oz smoked bacon-9 oz Debrecen sausage dill, garlic, onions * i pt sour cream salt, paprika.

Boil the sauerkraut in plenty of water, together with the smoked ribs of pork, the finely chopped onions, a little garlic, and some very finely chopped dill. When the meat is tender, lift it out. Then cut the bacon into tiny cubes, fry it well and mix it, together with some paprika, and the sliced sausage, with the sour cabbage. Make a smooth paste with a tablespoonful of flour and the sour cream, and add it to the cabbage. Separate the ribs of pork, put them back into the cabbage and let the whole boil through again.

4. French Bean Soup (Zoldbableves)

1 lb 5 oz French beans * 2s oz butter

2 oz flour * 7 oz carrots and parsnips 7 fl oz cream * Is oz onions, parsley

Slice the carrots and parsnips. Remove all the strings from the beans, cut them into small pieces and boil them together in salt water till tender. Make a roux of butter and the flour. Add the onions, finely chopped, season with minced parsley, and thicken the soup with the roux. Let the soup boil well. Season with pepper, add the sour cream and a little vinegar. Two pounds of veal bones may be boiled in the soup and, if desired, the flavour may be improved with a minute quantity of garlic.

AMERIKAI MAGYAR SZO

Hungary’s Louvre

Notional

gallery

The world's great centres of cultivation and museums like the Hermitage, the Louvre or the Pompidou Centre are all huge attractions to visitors. The same is true in Hungary. Certainly some successful exhibitions at the Hungarian National Gallery in Buda Castle draw tens and hundreds of thousands. One such was the exhibition of works from the age of King Matthias last year, which brought 773.000 people to see it.

As the head of the public education department at the museum, Gizella Szatmári, put it, groups of visitors arriving in Budapest make as quickly for Hungary's "Louvre" as those arriving in Paris. Again the visitor figures have jumped this year. The special attraction: a new permanent exhibition

of 20th century painting and sculpture.

Great help can be given to groups of students from home and abroad by the department's three museologist-teachers. Two specialize in primary school children and one in secondary. They conduct museum classes of a very high standard. They reckon there is no such thing as an uninterested schoolkid, only uninteresting ways of presenting material.

One-and-a-half to two million people enter the Hungarian National Gallery each year. That's a huge responsibility. It requires a sense of hospitality as well as sensible catalogues. A museum curator must combine scholarship with the willingness of a waiter. And with 40.000 "customers" each weekend that's no mean feat.

As with the world's other "Louvres", it does not end with pictures. The Sunday concerts are extremely popular, and the atmosphere is far more relaxed than in museums of old. There is no chance here of doing justice to the new exhibition of 20th century Hungarian painting and sculpture. Let us just say it is a fundamental effort to size up a vast and fascinating subject, for tourists and art enthusiasts alike.

A UNIQUE SCHOOL

About 30 children of Hungarian-born parents who are foreign citizens, some of them with little or no knowledge of Hungarian, are starting secondary school studies at Kőszeg, that historic town of 12.000 near the Austrian border,in the Miklós Jurisich Secondary School, which in 1978 marked 300 years an existence.

The school, which has over 500 studens, and is among this country's oldest, at an initiative from the World Federation of Hungarians and the Ministry of Culture, two years ago invited Hungarian-born parents living in western countries to send their children to study in Hungary.

The first batch of youngsters came for the 1983-84 school year from the United States, Canada, West Germany and Brazil and studied together with Hungarian students. For the coming school year the school started a bilingual class with an additional 17 students where instruction is given in English and Hungarian. For those who do not speak Hungarian well, the school opened a pre-term Hungarian-language course, as the arts subjects are taught in Hungarian, but physics and mathematics in English. After completing their studies these youngsters will have to pass a bilingual general certificate of education which according to international regulations is accepted in higher educational establishments anywhere but should they elect to do so, they are given a chance to move up to Hungarian universities or colleges.

The new students came from Australia, Canada, Finland, the United States, but according to the principal, Dr. István Toth,

A VIEW of Republic Square with the parish church at Kőszeg.

they have received enquiries about the training the school can offer from Western Europe-e.g. Finland, France, Sweden, West Germany-but mostly from overseas countries, since the command of English is a precondition for acceptance.

One student comes from Tanzania, more exactly from the famous Serengeti Park, where the family of former Kőszeg student István Chermel, now a famous ornithologist, lives. They want to send their grandson to study at the Jurisich School.

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