Hungarian winter menu
Hungarian winter menu:
Appetizer
Mushroom soup
Main course
Ham shank boulangère (Sertéscsülök pékné módra)
Beet salad (Nyers céklasaláta)
Dessert
Bird’s milk with meringue dumplings (Madártej)
Hungarian winter menu
Mushroom soup
A soup made from mushrooms and caramelized onions, thickened with flour and sour cream, and seasoned with paprika. Mushroom soup is often served with little dumplings as a garnish.
Ham shank boulangère
First sauté the ham shank in a roasting pan, then roast in the oven with potatoes and onions.
Beet salad
Season finely grated beets to taste with salt and vinegar. Leave to marinate for one day, then add gratated horseradish, and confectioners’ sugar if preferred, and refrigerate for a couple of hours.
Bird’s milk with meringue dumplings
Bring the milk to the boil with a vanilla bean, and poach “dumplings” made from stiffly beaten egg white in it. As soon as the dumplings are cooked, remove them. Make a custard with the milk, egg yolk, and confectioners’ sugar, and serve with the dumplings.