Title: Poached eggs in the hortobagy way
 Categories: Starters, Cheese/eggs, Veal, Hungarian
      Yield: 6 Servings
 
     12    Eggs
     20 fl Sour cream; generous
           Puff pastry
           Porkolt made from:-
      1 lb Veal
           Flour
  1 1/2 oz Butter
 
  Poach the eggs and bake 12 tartiets of puff pastry. Cut the veal into
  tiny dice (about the size of peas) and make a porkolt Make a good
  porkolt gravy of some veal bones and paprika, and add sour cream.
  Strain it through a fine sieve, thicken with a little flour and
  finally add the butter. Fill the tartlets with the meat, place the
  eggs on the top, and pour the paprika gravy over the whole. Sprinkle
  with some finely chopped parsley, and serve very hot.
  
  Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
  BBS 2:323/4.4