Heves megyei aprónyomtatványok 1/X
Pour the flour into a basin, add the egg, salt, lard and water. Mix with a spatula. Cut small pieces out of the dough with a tablespoon or on a board with a knife, and drop them one by one into boiling salty water. The dumplings are ready when they come to the surface. When ready,drain in a colander and mix with fat heated in a saucepan. PAPRIKA CHICKEN Ingredients: 3 chickens of about 700-800 g each, 120 g lard, 120 g onions, 10 g red paprika, 20 g salt, 150 g green paprika, 80 g tomatoes, 200 mi sour cream, 150 mi cream, 30 g flour. Wash the chicken thoroughly, cut them each into four pieces, and put them in cold water. Finely chop the onions and fry in hot fat until a golden yellow. Add the paprika and 200 ml of water. Salt and simmer under a lid until the water evaporates. Add the chicken and 200-300 ml of water after simmering for about 5 minutes. Stew under cover. When the meat is half done, add the washed and chopped green paprika and tomatoes and stew until tender. Mix the sour cream and cream with the flour, stir until smooth, then add to the chicken, shaking, it rather than stirring, and boil once again. Add salt if needed. Serve hot with dumplings. BRAISED CALVES' LIVER HUNGARIAN STYLE Ingredients: 700 g calves' liver (pork liver will do as well), 200 g onions, 3 g ground pepper, 100 g lard, 10 g red paprika, 20 g salt, 1 bunch of parsley, 2 g marjoram. Cut the liver into thin slices. Fry the finely sliced onions in the lard until a light yellow, add the liver and fry it quickly. When nearly tender, season with marjoram, ground pepper, red paprika and the finely chopped parsley. Fry until tender and salt just before serving. Garnish with mashed potatoes, lettuce or mixed salad. Prepare the dish just before serving! FISHERMEN'S SOUP SZEGED STYLE Ingredients: 1 kilo carp, 500 g pike-perch, 500 g sterlet, 500 g sheat-fish, 30 g salt, 300 g onions, 25 g red pepper, 2 cherry paprikas, 30 g tomatoes, 100 g green paprika. Scale, clean and fillet the fish. Put the roe and milt of carp aside. Remove the spinal chord from the backbone of the sterlet, cut off the head, tail and fins. Place them together in a saucepan, salt, add the onions and cook over medium heat for 1.5-2 hours. Strain the liquid and bring to the boil, putting in the salted, sliced fish mixed with red paprika, add the roe and milt, green paprika, tomatoes, 1066 Budapest, VI., 1053 Budapest, V., Lenin krt. 96. Károlyi M. u. 5. Tel.: 132-9393 Tel.:117-1562 Telex: 22-6722 Telex: 22-4679 1051 Budapest, V., « Bajcsy-Zs. út 16. LOCOMOTIV TOURIST Tel.:117-2150 1011 Budapest, I., Telex: 22-6659 Szilágyi Dezső tér 1. Tel.: 135-2742 Telex: 22-7086 ' SIÓTOUR 9400 Sopron (Accommodation, excursions Lenin krt. 90. on the southern shore of Lake Tel.: (99)-11-111 Balaton) Telex: 24-9157 1075 Budapest, VII., Klauzál tér 2-3. NATOURS Tel.:122-6080 1121 Budapest, XII., Telex: 22-4520 Eötvös út 59. Normafa Ski centre 8601 Siófok Tel.:156-8967 Batthyány u. 2/b. Tel.: (84)-10-900,10-801-2 Telex: 22-7315 Telex: 22-3044 IPV-TOURISME 1149 Budapest, XIV., BALATONTOURIST Angol u. 22. Tel.: 163-3406/407/408 (Accommodation, excursions on the northern shore of Lake HOTEL AND CATERING Balaton) ENTERPRISES 8201 Veszprém Münnich F. tér 3. HUNGARHOTELS Tel.: (80)-13-750 Guest service: Telex: 32-350 1052 Budapest, V., i 8230 Balatonfüred Blaha Lujza u. 5. Tel.: (86)-42-823 Petőfi Sándor u. 16. Tel.:118-3018 Telex: 22-4923 Telex: 32-350 PANNÓNIA Guest service: PEGAZUS TOURS 1052 Budapest, V., Kígyó utca 4-6. (Excursions on horseback. Tel.:118-3910 riding programmes) Telex: 22-6747
