Nelly de Sacelláry Helen Fodor
Hungarian specialities cookery book
"We wish to explain also the difference between the »paprikás« and stew (pörkölt). By stew we mean those dishes which consist of lard, onions, paprika and meat in a thick gravy. "Paprikas" is prepared in the same way but sour cream is always added. Pörkölt and Gulyás are prepared like our stew but it is more succulent..."
2009-01-06
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PDF URL: https://mek.oszk.hu/06500/06581 URN: http://nbn.urn.hu/N2L?urn:nbn:hu-9483Látogatások: 7 065