Hungarian Dinner Menu                               

Please note these recipes have been tested. We feel there are too many calls for wine. Please feel free to leave it out or substitue a liquid in your recipe. The veal is a bit difficult on the presentation - you do not have to make the crown - just do a nice presentation. Amount preparation depends on number of people signed up.

Appetizer: Appetizer: Stuffed Mushrooms
Drinks: wine / nonalcoholic substitue
Firstd Course: Melon Soup Gross
Second Course or serve with main course: Asparagus with Gribiche Sauce Singler
Main Course: Veal and Rice Lauper
Dessert: Crepes Krane
Dessert Drinks: Hostess


Stuffed Mushrooms (Gomba gombaban)

  • 1 pound fresh champignon mushrooms
  • 1 1/2-inch diameter caps
  • 3 tablespoons unsalted butter
  • 1 heaped tablespoon chopped onion
  • 1 heaped tablespoon chopped fresh parsley
  • Salt and black pepper
  • 4 tablespoons dried bread crumbs
  • 2 tablespoons all-purpose flour
  • 2 large egg yolks
  • 1/2 cup dry red wine
  • 1 cup Brown Veal Stock
  • 2 teaspoons cornstarch or potato starch


    1. Stem the mushrooms. Put aside the 8 nicest caps and chop up the rest, together with the stems. Put the chopped mushrooms in a colander set on a shallow dish and press the liquid from the mushrooms with a clean cloth. Reserve the accumulated liquid.

    2. In a 6-inch frying pan, melt 1 tablespoon of butter over medium heat. Saute the onion until golden brown. Add the chopped mushrooms and saute for 1 minute. Add the parsley, salt and pepper. Reduce the heat, add the bread crumbs and flour and cook for 5 more minutes, stirring constantly.

    3. Remove the pan from the heat and let cool for 3 or 4 minutes. Add the egg yolks to the mushroom mixture and stir 2 for minutes. Set aside.

    4. Boil the wine in a 1/2-quart saucepan until it is reduced by half. Add the stock and the reserved mushroom liquid and boil until reduced by half. Season with salt and pepper.

    5. Stir 1 teaspoon of cornstarch into a little water (a tablespoon or two) in a small cup until smooth and stir into the sauce. Boil for 3 to 4 minutes while con­stantly stirring, and then strain through a fine sieve. Cover and keep warm.

    Iced Honeydew Soup with Tokaji Wine (Jegelt dinnyeleves tokaji borral lzesltve)

    For generations, sweet-and-sour fruit soups have been made in Hungarian kitchens. Transylvanian Princess Anna Bornemisza's cookbook, published in 1680, contains such soups as Caper Soup with Black Sea­Grapes, Butter Soup with Raisins, and Sweet Wine Soup, to mention only few. This soup is ideal for hot summer day.

  • 1 honeydew melon
  • 3 tablespoons Tokaji aszu or a sweet dessert wine of your choice
  • 2 cup semisweet white wine, such as Gundel Tokaji Harslevelu
  • 3 tablespoons heavy cream
  • 1 bunch fresh mint, as garnish

    1. Cut the top of the melon as shown in the photo. Remove the seeds with a spoon.

    2. Cut 16 balls from the honeydew melon with a melon baller. Put the balls into a cup, add the Tokaji aszu and refrigerate.

    3. Scrape the remaining melon flesh into a 4-quart bowl. Refrigerate the melon rind intact. Add the wine and cream to the melon flesh, cover and refrigerate until chilled. Puree the melon in a blender or food processor and refrigerate again for at least 1 hour until chilled.

    4. Pour the refrigerated soup into the chilled rind, add the melon balls and the Tokay aszu accumulated in the cup into the soup. Present the soup in the rind on the table, garnished with fresh mint. Serve in chilled cups.

    Option : Use small bowls instead of the melon ball when out of season.

    Per serving (1/4 of recipe)

    Green Asparagus with Gribiche Sauce

    About 2 pounds green asparagus, no more than 1/4-inch in diameter
    1 teaspoon salt
    Pinch of baking soda
    4 servings Gribiche Sauce

    1. Trim 1/2-inch from the bottom of asparagus stems, if necessary, and if the asparagus are not young and tender, peel the stems. (See below for a detailed description of how to peel asparagus.)

    2. In a pot large enough to hold the asparagus on its side, bring 4 cups of the water along with the salt and baking soda to a boil. Meanwhile, put 2 cups of water and 4 or 5 ice cubes in bowl.

    3. Using a slotted spoon, add the asparagus to the boiling water and cook for 1 or 2 minutes for pencil thin asparagus and 4 or 5 minutes for slightly thicker asparagus. Using a slotted spoon, lift the asparagus from the boiling water and immediately plunge into the ice water.

    4. Leave for 2 minutes. Lift from the ice water, wrap in a damp kitchen towel and refrigerate for at least 20 minutes until chilled.
    (The asparagus can be prepared ahead of time, wrapped in plastic and refrigerated until ready to serve.)

    4. Cut the asparagus into 3-inch lengths. Divide the lengths among 4 plates with the heads facing in the same direction, or arrange on a serving platter. Serve the sauce on the side.

    To peel asparagus, hold the upper part of the asparagus between your thumb and index fingers and rest the lower part against your wrist to keep the vegetable from breaking when pressure is exerted with a knife.

    Cut into the skin 10 inches from the head. Peel off a thin strip of the hard part. Turn the asparagus with your finger after peeling off a strip and repeat the procedure. Continue until vegetable is evenly peeled. There should be no hard outer flesh left on the asparagus. Asparagus can also be served hot; in this case, rinse in cold water after boiling to prevent further cooking.

    Gribiche Sauce 4 servings

  • 2 hard cooked large eggs
  • 1 cup crushed ice
  • 1 teaspoon Dijon-style mustard
  • Salt and freshly ground white pepper
  • 1/2 cup olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon chopped cornichons
  • 1 tablespoons capers, drained and chopped
  • 1 tablespoon chopped leek
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon leaves

    1. Halve the eggs and remove the yolks. Put the yolks in a small bowl and mash with a fork. Cut the whites into thin strips and set aside.

    2. Put the crushed ice in a 2-quart bowl pot and set the small bowl with the egg yolks on the ice. Add the mustard and season to taste with salt and pepper. Whisk to mix and then, still whisking, add the olive oil in a slow, steady stream until incorporated and the consistency of mayonnaise. Whisk in the vinegar and then stir in the cornichons, capers, leek, parsley and tararagon. Gently stir in the egg whites. (

  • Stir 1 teaspoon of cornstarch into a little water (a tablespoon or two) in a small cup until smooth and stir into the sauce. Boil for 3 to 4 minutes while constantly stirring, and then strain through a fine sieve. Cover and keep warm.)
    Wild Rice

    4 servings

  • 1 cup wild rice
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1/2 leek, diced
  • 2 mushrooms, diced
  • 1/2 cup diced green, red, yellow bell peppers
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground white pepper

    1. In a 2-quart saucepan, bring 1 quart of water to a boil. Add the rice and salt and simmer for about 40 minutes or until rice is tender. Drain.

    2. In a 10-inch frying pan, heat the oil over medium high heat. Saute the leek for about 2 minutes until golden brown. Add the mushrooms, peppers and parsley and season to taste with salt and pepper and saute for 4 or 5 minutes. Add to the rice and mix well. Cover to keep warm until ready to serve. Makes 4 servings.

    Waffle Potatoes

  • 4 potatoes, peeled
  • Vegetable oil

    1. One or 2 hours before serving, slice the peeled potatoes with a mandoline, cutting across the width of the potato to make round, waffle-patterned slices. You will need 5 slices from each potato, but it is a good idea to cut the potatoes so that there are a few extra.

    2. Pour the vegetable oil into a heavy pot or deep-fat fryer to a depth of 2 or 3 inches and heat until very hot.

    3. Deep fry the waffle potatoes until golden brown and crispy. Drain on paper towels and set aside.

    Stuffed Morels

  • 4 large morel mushrooms
  • 2 ounces goose liver, diced
  • Salt and freshly ground white pepper
  • 1 tablespoon unsalted butter

    1. Blanch the morels in boiling water for a few seconds. Drain and dry with a soft cloth or paper towel.

    2. Sprinkle the goose liver with salt and pepper and spoon it equally into the morel cavities. Melt the butter in a small frying pan over low heat. Add the morels, season with salt and pepper and cook, shaking the pan gently, for about 2 minutes. Set aside until ready to serve. (These can be prepared up to 30 minutes in advance.) (If you are unable to get goose liver, use a substitute.)

    Potato Puree

  • 1 potato, peeled and quartered.
  • Salt,
  • 1 large egg yolk,
  • Grated fresh nutmeg

    In a saucepan of lightly salted boiling water, cook the potatoes for about 15 minutes until tender. Drain and transfer to a bowl. Using a potato masher or fork, mash the potatoes. Add the egg yolk and mash until smooth. Season with nutmeg and salt, cover and set aside to keep warm.

    Braided Veal, Queen Elizabeth Style
    (Fonott borjuszUz Erzsebet klr8lyn6 m6dra)

    In May 1993, Gundel Restaurant was privileged to arrange the State Luncheon in honor of Her Majesty Queen Elizabeth when she and Philip the Duke of Edinburgh visited Hungary. It was the first time an English monarch had visited Hungary and I created this dish for the fes­tive event.

    George Lang suggested that every dish on the menu be made in the shape of a crown.

  • 2 veal tenderloins, trimmed (1 1/2 pounds total)
  • 3 tablespoons mixed chopped fresh herbs, such as rosemary. sage, oregano, or basil
  • Salt
  • 3 tablespoons vegetable oil
  • 1 cup red wine, such as Gundel Egri Merlot
  • 1 cup Demi-Glace Sauce. (May be purchased at a meat market.) (Confetti Garnish Fresh rosemary, sage, or basil, for garnish)

    Boil the wine over medium-high heat until reduced by three-quarters. Add the demi-glace, return to the boil and then remove from the heat. Stir well, cover and keep warm. Makes 4 servings.

    1. Cut the veal tenderloins in half lengthwise and then cut each into 3 strips, leaving them attached at one end. This is to prepare the meat for braiding. Sprinkle the strips with herbs and salt.

    2. Weave each piece into a braid to make 4 braids. Lightly oil the outside of a 10-by-2-inch steel tube (such as a cake tube pan). Wrap 1 braid around the outside of a tube cake pan and fasten the ends with a metal skewer or toothpick.

    3. Heat the oil on a griddle or in a large frying pan. Saute the veal braid for about 7 minutes, rolling it to brown the meat evenly. Carefully pull the meat from the tube and set aside to keep warm. Repeat with the remaining veal braids, cooking them one at a time. Rub the tube with oil as needed and add more oil to the griddle as needed.

    To Serve 1. Place 1 fried veal braid in the middle of a plate, fill it with Wild Rice Confetti and set a stuffed morel on top of the rice. 2. Spoon the potato puree into a pastry bag fitted with a star tip and press 5 stars around the top of each veal crown. Insert a waffle potato in these stars.

    3. Brush the sides of the meat with the gravy and gar­nish with fresh herbs.

    (KIasszikus Gunde/-palacsinta)
    (Makes 8 crepes)


  • 2 large eggs
  • 1 cup milk
  • 2 drops pure vanilla extract
  • 1/2 teaspoon granulated sugar
  • Pinch of salt
  • Grated zest of 1 lemon
  • 1 cup all-purpose flour
  • 1/3 cup seltzer water
  • 1/2 cup vegetable oil

    1. In a 2-quart bowl, mix the eggs, milk, vanilla, sugar, lemon zest and salt. Add the flour and stir until smooth. Add the seltzer, a little at a time, until the batter is the consistency of thin sour cream. Set aside to rest for 30 minutes, or cover and refrigerate for at least 2 hours.

    2. Brush an 8-inch crepe or frying pan with oil and heat over medium-high heat. Pour about 1/3 cup of batter into the pan and tilt the pan to cover it with batter. Cook for 20 seconds, turn the crepe over and cook for 20 seconds longer until set. Put the crepe on a plate. Make 7 more crepes with the remaining batter for a total of 8, stacking them on top of each other as they are made.

    Nut Filling

  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1/4 cup light rum
  • 4 ounces ground walnuts
  • 4 ounces finely chopped walnuts
  • 2 ounces raisins
  • 1 heaped tablespoon grated orange zest
  • 1 teaspoon ground cinnamon 1. In a small saucepan, bring the cream and sugar to a boil. Stir in the rum, walnuts, raisins, orange zest and cinnamon and return to the boil. Reduce the heat and cook for 2 or 3 minutes, stirring continuously, until blended. If mixture is very thick, add more cream. 2. Divide the filling among the crepes and roll into flattened cylinders.

    Chocolate Sauce

  • 4 oz semisweet chocolate, coarsely chopped
  • 1 scant cup milk
  • 3 large egg yolks
  • 1 tablspoons unsalted melted butter
  • 2 tablespoons light rum

    In a small saucepan, combine the chocolate and milk and heat over low heat, stirring, until the chocolate melts. Remove from the heat and whisk the egg yolks into the chocolate, whisking rapidly to prevent the yolks from cooking. Add the sugar, cocoa, butter and rum and stir until smooth. If the sauce is too thick, add a little more milk.

  • 2 tablespoons unsalted butter
  • Confectioners' sugar

    1. Melt the butter in a large frying pan over medium heat. Put 4 of the rolled crepes in the pan and cook until lightly browned on all sides. Transfer to a warm plate and cover to keep warm. Cook the remaining 4 crepes in the same way.

    2. Place the 2 crepes on each of 4 warm plates. Pour the sauce over half of each and sprinkle the other half with confectioners' sugar.

  • 1 teaspoon ground cinnamon

    1. In a small saucepan, bring the cream and sugar to a boil. Stir in the rum, walnuts, raisins, orange zest and cinnamon and return to the boil. Reduce the heat and cook for 2 or 3 minutes, stirring continuously, until blended. If mixture is very thick, add more cream.

    If you want to serve the crepes flaming, fold them into triangle shapes and brown both sides. Put two triangles on each plate, pour chocolate sauce on half of each and sprinkle the other with confectioners sugar. Heat tablespoons of rum until hot, splatter it over the crepes and carefully ignite.

    According to Imre Gundel, Karoly Gundel's son, the classic Gundel crepe is always served without flaming. Karoly Gundel used to heat the crepes in the oven for a few minutes before serving them. Our Gundel dessert menu reads: "Flamed on request". Interestingly, this is the only Gundel specialty that is, on occasion, served at New York's Cafe des Artistes. Until now, the original Gundel Crepe recipe was known only to five people, and you can be certain that they didn't fly on the same plane!

    The above is the first time that the authentic recipe is revealed to the crepe-loving world.