Title: Beef stew a la mode gundel
 Categories: Main dish, Beef, Offal, Cheese/eggs, Hungarian
      Yield: 6 Servings
 
    800 g  Tenderloin of beef
    150 g  Lard
     25 g  Flour
    180 g  Haricot beans
    180 g  Asparagus tips
    180 g  Garden peas
    180 g  Goose liver
    150 ml Red wine
     25 g  Salt
      1 ds Pepper
      1 ds Marjoram

MMMMM-------------------SCRAMBLED EGG GARNISH------------------------
      6    Eggs
     50 g  Butter
    150 ml Sweet cream
           Parsley
 
  Braise the well hung tenderloin, cut into strips, in the lard. Season
  with salt, pepper and marjoram. When half tender add the goose liver,
  also cut in strips. When cooked, fill up with red wine, and thicken
  with a little sifted flour. Mix in the beans, peas and the asparagus
  tips, all of which have been cooked in salt water. Top stew with a
  nest-like arrangement of six scrambled eggs made with cream and
  butter. Serve with French fried potatoes.
  
  Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
  BBS 2:323/4.4