Guinea Hen Potage as in Csurgó

Csurgói Gyöngytyúkleves

Preparation info

  • 8

    servings
    • Difficulty

      Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • ¾ pound veal and beef bones
  • 1 turnip, peeled and sliced
  • 1 knob

Method

  1. Put the veal bones, turnip, knob celery, parsley and halved onion into 2 quarts of cold water. Add 1 tablespoon salt and the peppercorns. Just before the water starts to simmer add <