Title: Poached Eggs in the Hortobagy Way
Categories: Starter Cheese Veal Hungarian
Yield: 6 Servings

12		Eggs
20	fl	Sour cream; generous
		Puff pastry
		Porkolt made from:-
1	lb	Veal
		Flour
1 1/2	oz	Butter

Poach the eggs and bake 12 tartiets of puff pastry. Cut the veal into tiny dice (about the size of peas) and make a porkolt Make a good porkolt gravy of some veal bones and paprika, and add sour cream. Strain it through a fine sieve, thicken with a little flour and finally add the butter. Fill the tartlets with the meat, place the eggs on the top, and pour the paprika gravy over the whole. Sprinkle with some finely chopped parsley, and serve very hot.

Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home BBS 2:323/4.4

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