French
Classic French Omelette
မူလအရင်းအမြစ်: Chef
Sliced boiled potato, hard-boiled egg and smoked sausage layered in a dish under a flood of sour cream and baked — the Hungarian answer to what to cook on a Wednesday.
မူလအရင်းအမြစ်
ချက်ပြုတ်နည်း — Hungarian home kitchens · 🏺 Traditional · Onions cooked slow in fat, a heavy spoon of paprika off the heat, and sour cream stirred in at the end — the same three moves under most of the country's cooking.
Hungarian · layered bake — An ownerless traditional dish, so no cook is credited. The cited article confirms the four defining components — potato, sour cream, smoked sausage and hard-boiled egg — and the layered, baked form. Quantities and method are this book's own.
Wikipedia တွင် နောက်ခံအချက်အလက် ↗
ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု
Boil the potatoes in their skins for 20 minutes until a knife just goes in. Cool, peel and slice them 5 mm thick.
💡 Slightly underdone is right. They finish in the oven, and fully soft potatoes turn to mush in the layers.
Hard-boil the eggs for 9 minutes, cool them in cold water, peel and slice.
Slice the sausage into coins and fry it 3 minutes to render some fat. Keep the fat.
Butter a baking dish and dust it with breadcrumbs. Season the sour cream with the salt, pepper and paprika.
Layer: potato, a spoonful of cream, egg, sausage, cream — twice — and finish with potato and the rest of the cream and the sausage fat.
Bake at 190°C for 35 minutes until the top is blistered and brown at the edges. Rest 10 minutes before cutting.
French
မူလအရင်းအမြစ်: Chef

French
မူလအရင်းအမြစ်: Traditional

French
မူလအရင်းအမြစ်: Chef

Italian
မူလအရင်းအမြစ်: Home cook
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