Heves megyei aprónyomtatványok 1/X
BUDAPEST TOURIST Head office: 1051 Budapest, V., Roosevelt tér 5. Tel.: 117-3555 Telex: 22.-5726 Ferihegy II Tel.:157-8680 1065 Budapest, VI., Bajcsy-Zs. út 17. Tel: 111-3244 Telex: 22-4649 Sunday 9 am-7 pm 1111 Budapest, XI., in off-seasons: Bartók Béla út 4. Monday-Saturday 8 am-10 pm Tel.: 186-8240 Sunday 9 am-2 pm Telex: 22-4734 1026 Budapest, II., Szilágyi E. fasor 17-21. Tel.: 135-5369 Telex: 22-6966 In the department store SKÁLA 1117 Budapest, XI., Schönherz Z. út 6-10. Paying guest service Tel.:118-1453 Offices in the Inner City: Office No. 2 1073 Budapest, VII., Lenin krt. 41. Tel.:142-6521 Telex: 22-4107 Monday-Saturday 8 am-9 pm Office No. 3 1087 Budapest VIII., Baross tér 3. Tel.: 133-6587 Telex: 22-4668 In the department store CORVIN 1085 Budapest, VIII., Blaha Lujza tér 1. Tel.:134-3150 At the airport: 1185 Budapest, Ferihegy I Tel.:127-1969 At the airport 1185 Budapest, Ferihegy Tel.: 147-7328 Monday-Sunday10 am- 10 pm EXPRESS Head office: 1051 Budapest, V., Semmelweis u. 4. Tel.: 117-6634 1054 Budapest, V., Szabadság tér 16. Tel.:131-7777 Telex: 22-5139 COOPTOURIST Head office: 1055 Budapest, V., Kossuth tér 13/15. Tel.:112-1017 Telex: 22-4741 VOLÁNTOURIST Head oficce: 1054 Budapest, V., Október 6. u. 11-13. Tel.:112-3410 Telex: 22-6181 cherry paprikas and boil. Do not overcook the fish, or it will fall apart. Salt if needed and serve hpt. CARP FILLETS KALOCSA * STYLE Ingredients: 800 g carp fillet, 150 g onions, 100 ml oil, * 400 g green paprikas, 200 g tomatoes, 1 kilo potatoes, 20 g salt, 1 dove garlic, 200 ml sour cream. Wash and dry the carp and cut into slices each of about 80 g. Salt and fry in hot oil. Cook the potatoes in their skin, peel and slice them. Make a lecsó of the onions, tomatoes and green paprikas. Grease a fireproof dish, arrange the sliced, boiled potatoes at the bottom, add the lecsó, sprinkle with garlic and place the fish on top. "Pour the slightly salted sour cream on it and bake in the oven for 15-20 minutes. PANCAKES Ingredients for the pancakes: 250 g flour, 1 egg, 200 ml milk, 200 ml sodawater, 200 ml cooking oil, 20 g sugar, and salt. For the rum-almond filling: 150 g almonds, 100 ml milk, 150 g sugar, 10 g vanilla ' flavoured castor sugar, 100 ml rum. For the yellow cream: 200 ml cream, 3 egg yolks, 100 g sugar, 20 g vanilla sugar, * 50 g butter. Mix the flour, egg, sugar, salt, milk and sodawater to make a medium thick batter. (Whipped egg-white may be added too.) Grease a pan lightly, and fry thin pancakes on both sides. Make a cream of peeled, grated almond, milk, sugar, vanilla sugar and fill the pancakes with it and roll them up. Cut the rolls into 1 inch sections and place them in a fireproof dish. Mix the egg yolks with cream, vanilla sugar and butter, heat it and*pour over the pancakes. Bake in the oven for about 10 minutes. Place whipped egg whites mixed with sugar on top and dry in the oven for a short time. GUNDEL PANCAKES Ingredients: 250 g flour, 1 egg, 200 ml milli, 200 ml soda water, 200 ml oil, 20 g sugar, salt. For the walnut filling: 150 g walnuts, 150 g raisins, 150 g castor sugar, 200 ml cream, lemon peel, 10 g vanilla sugar, 100 ml rum. For the chocolate cream: 150 ml milk, 3 egg yolks, 30 g chocolate, 100 g cocoa powder, 100 g sugar, 30 g butter, 100 ml rum. Fill the pancakes with walnut filling. (Mix grated walnuts with cream, vanilla sugar, raisins, adding grated lemon peel and rum.) To make a chocolate cream heat the milk with the beaten egg yolks, sugar, butter, add chocolate, cocoa, and stirring constantly, bring to the boil. Flavour with rum and pour it over the walnut filled pancakes.
