Csapó Katalin - Füreder Balázs - Sári Zsolt: Reneszánsz ételek – Ételek reneszánsza Időszaki kiállítás 2008. március–május (Budapest, 2008)

Broth: fry the sliced carrots, parsley roots and halved onions on a little oil, add a little sugar, caramelise and add water. Add thyme, stock cube, capers, peppercorns and orange zest. The result is a very pleasant and "gamey" flavour. Braise the pre-fried meat in this broth. The skin of the wild duck should be removed, the bird cut into pieces, salted, peppered, dipped in flour and fried in a little oil. The duck, once it has been cooked, should be removed. The sauce can now be thickened with a little sour cream, and then strained. The vegetables should not be passed through a sieve. Add the pasta as a side dish. The meat should be served with the sauce abundantly poured on top. Sprinkle with sour cream. Decorate with slices of lemon, capers and parsley. (A recipe by László Benke. Source: www.lacibacsi.hu) Garlic beef with dumplings and sour cream Leg of Hungarian grey cattle 800 g;onion, 1 medium; garlic, 4 cloves; flour, 2 tbsp; red paprika, 1 tbsp; sour cream, 300 ml; salt and pepper For the dumplings: potatoes, 600 g; lard, 100 g; flour, 300 g; eggs, 2; salt, 1 tsp Wash the piece of beef and cut into 4 slices. Tenderise the meat with a mallet, add salt and pepper and fry either sides in a little oil. Put the meat in a pot and fry the finely chopped onions in the meat juices, add the crushed garlic, a little flour. Remove from the stove and add the red paprika. Add cold water, stir until smooth and pour onto the meat. Add salt and simmer until done. Cook the potatoes with their skins on, peel, mash and allow to cool. Combine with the lard, eggs, salt and pepper and shape small dumplings. Cook the dumplings in boiling salty water. Serve the meat on a dish with the dumplings covered with sour cream. (Őshonos magyar állatok. [Indigenous Hungarian farm animals], a publication of the Ministry for Agriculture and Rural Development and the Hungarian Community Agrarian Marketing Centre.) Prune, almond, fig and marzipan pie flour, 200 g; butter, 100 g; cane sugar, 1 tbsp; eggs, 2; sour cream, 1 tbsp; butter,; half a tbsp for greasing the pan; flour, half a tbsp for sprinkling in pan. For the marzipan, 300 g; prunes, 100 g; almonds, 80 g; figs, dried, 100 g; wine, 100 ml; honey, 2 tbsp; cane sugar, to taste; cinnamon; rye flour, 1 tbsp; egg, 1 Begin with the pastry. Combine the flour, the butter, the cane sugar, the egg and the sour cream (the pastry