FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
A LA HONGROISE
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
are dishes prepared a la hongroise are always cooked in a cream sauce seasoned with paprika. Eggs, fish, meat (other than pork products), poultry, etc. can be prepared a la hongroise. Recipes for these dishes are given in alphabetical order under appropriate headings.
Adapted from: Dahl, J.O. 1945. Food and Menu Dictionary. The DAHLS, Haviland Road, Stamford, Conn.
