Hungarian Palacsintena Circa 1890

by edosan_go

Prep time: 1:15

Servings: 12 servings

INGREDIENTS

1 lb. diced leg of veal
2-tbs. fat
1 medium chopped onion
1 tsp. paprika
½ cup sour cream
salt and pepper to taste

INSTRUCTIONS

Make a stew by mincing the meat and onion, mixed with 2 tablespoons of sour cream, and add salt and pepper to taste. Boil the juice of the stew together with the sour cream.

Make up 12 palacsinta and fill with the minced meat, tucking in the ends. Arrange in an ovenproof dish and pour the paprika and sour cream sauce over the pancakes. Heat through in the oven, sprinkle with sour cream and serve decorated with parsley.

For variation: You can substitute slices of ham for the veal meat. In this case, you will rap slices of cooked ham inside the pancake (Palacsinta) and make the stew out of boiled potatoes. Saute the onions in 1 tablespoon of fat. Boil about 3 medium white potatoes. Mash the potatoes; add the sour cream, sauteed onions, salt and pepper.

CHEF COMMENTS

This is an original 1890 recipe from my grandmothers (one of the first women Master Chefs, in France). Born in Nice, France, she was one of the youngest students (age 15) to study privately under Master Chef Georges Auguste Escoffier. She ran a restaurant in the New York Theater District in the late 1800's.

Note: Recipe for Hungarian Palascinta can be found in my new electronic Cookbook which can be found at www.gelb.com/gayninetiescookbook/

Tagged: hungarian, palacsinta add tags

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