Calasanctiius Cookbook
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Töltött Kaszinótojás Majonézes salátával (Stuffed eggs Casino with Salad) & Gellért Saláta (Beet Salad)

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Calasanctiius Cookbook
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Töltött Kaszinótojás Majonézes Salátával

Course Appetizer
Cuisine Hungarian
Servings 20
Author Calasanctius Cookbook

Ingredients

  • 10 eggs boiled
  • 1 tbsp butter softened
  • 1 tbsp sour cream
  • 1 tbsp Dusseldorf style mustard
  • 1 tsp salt
  • pinch white pepper
  • 20 rolled anchovy fillets stuffed with capers

Instructions

  • Shell cold hard-boiled eggs and cut lengthwise into halves
  • Puree yolks and mix well with softened butter, sour cream, mustard, salt and pepper.
  • Fill egg whites, smooth tops to even mounds, and decorate each half with an anchovy.
  • Arrange eggs on top of Gellert Salata

Notes

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Calasanctiius Cookbook
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Gellért Saláta (Beet Salad)

Course Appetizer
Cuisine Hungarian
Servings 8
Author Calasanctius Cook Book

Ingredients

  • 3 lb beets
  • 1/2 cup white wine vinegar
  • 1 Tbsp sugar
  • 1 tsp salt`
  • 1 tsp prepared mustard
  • pinch caraway seeds
  • 1 Tbsp horseradish freshly grated
  • 1 head lettue

Instructions

  • Cook whole beets in plenty of water. Depending on the age of beets, it will take anywhere from 30 minutes to 1 hour
  • When beets are tender, drain and peel them and cut them into julienne strips. Mix together vinegar, sugar, salt, mustard, caraway seeds and horseradish. adjust sugar and salt to your own taste. Marinate beets in the dressing overnight.
  • When ready to serve, form cups out of the lettuce leaves and fill them with 3 or 4 tablespoons of the beet salad; or put the beet salad on a large platter and encircle it with lettuce leaves. Do not use the liquid.

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