Heves megyei aprónyomtatványok 1/X
works by prominent Hungarian graphic artists. The Gerbeaud café-shop at Vörösmarty Square and the Rusz- wurm in the Castle District are both unique rarities in Europe. It is of course impossible to list all the dishes a tourist should taste in Hungary. So for those who are fond of food and drink, it is recommended that they should buy a Hungarian cookery book —available in English, French or German—that will enable them to prepare Hungarian dishes at home, for the enjoyment of themselves and friends. A suggestion for an aperitif: ask for fruit brandies, for example, "whistling apricot brandy". Its name comes from the fact that those who taste it, whistle heartily. On the other hand, there are the same aperitifs as in any other country. When it comes to a soup, the first recommendation is goulash. The name of this dish is associated with the herdsmen who grazed their cattle in the fields. They prepared this delicious, spicy veal soup with onions, red paprika, tomatoes, caraway seeds and noodles. Most restaurants traditionally serve this soup in a metal cauldron. Újházy chicken soup which is cooked over a slow fire, consists of chicken, ample vegetables and vermicelli. Bean soup is also delicious. Jókai bean soup, named after a prominent writer, Mór Jókai, has also smoked knuckle or sausages and sour cream in it. Various vegetable soups are served all the year round. A favourite from among the main courses is paprika chicken with tiny dumplings, or veal goulash. Cabbage is the basic material of many dishes. The most well known ones are stuffed cabbage and Székely cabbage.
