Paprika Chicken And Mushroom Ragout With Buttered Galuska And Hungarian Cucumber Salad
|Garlic||2 Clove (10 gm)|
|Champignon mushroom||5 Ounce|
|Chives||1 Bunch (100 gm)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Semolina flour||1 1⁄4 Ounce|
|Cucumber||1 1⁄2 Pound|
Joint the well prepared chicken; cut off the legs and cut in two at the joint.
Remove the breast from the backbone, cut in two in the middle, remove wings so that a little breast meat is attached.
Cut the backbone into three or four portions.
Put the livers aside.
Cook the gizzards and hearts separately in salted water so that they should be very tender.
Put three quarters of the lard into a suitable pan, add chopped onion and one clove of chopped garlic.
When it is fried yellow, mix in paprika, add the sliced chicken previously soaked in cold water, salt and cook under cover.
Stir from time to time and if necessary add bone stock or water.
Quarter the cleaned mushrooms and cook in some lard, salt, and season with pepper.
Cut the cucumbers, previously peeled, into thin slices and salt.
After half an hour, squeeze out, mix with vinegar and a dessertspoon of oil and put on a small salad dish.
Sprinkle with pepper, chopped chives and red paprika.
Put cloves of garlic into the middle and put into a refrigerator until time to serve.
Then remove the cloves of garlic.
Add lecso to the half cooked chicken and prepare thimble dumplings (galuska).
Bring to boil a sufficient amount of salted water.
Mix the yolks of two eggs in about three and a half tbsp. cold water and salt.
Just before the water boils, mix the flour with the egg mixture, add warmed butter and then the whites of two eggs well beaten.
With the help of a dessert spoon frequently dipped into water make small dumplings out of the mixture, put into the boiling water and when they rise to the surface after a few mins., remove with a straining spoon, rinse with cold water and, after allowing to dry, mix in hot lard and keep warm.
Add the liver, lecso, mushroom and sour cream to the chicken just before it is tender.
Remove meat from the breast and legs, and slice.
Also remove the backbone, legs and neck from the liquid.
Return the meat pieces to the sauce and add the gizzards, cut in two.
Serving size: Complete recipe
Calories 7768 Calories from Fat 5470
% Daily Value*
Total Fat 609 g937.6%
Saturated Fat 225.8 g1128.8%
Trans Fat 0 g
Cholesterol 2559.8 mg853.3%
Sodium 2879.3 mg120%
Total Carbohydrates 97 g32.5%
Dietary Fiber 12.1 g48.6%
Sugars 38.9 g
Protein 461 g922.1%
Vitamin A 261.3% Vitamin C 228.1%
Calcium 102.1% Iron 163.1%
*Based on a 2000 Calorie diet