Guinea Hen Potage as in Csurgó

Name: Guinea Hen Potage as in Csurgó (Csurgói Gyöngytyúkleves)
Yield: 8 servings
Cuisine: Hungary
Ingredients: ¾ pound veal and beef bones; Salt; 1 small onion, peeled and halved; 2 carrots, peeled and diced; ¼ teaspoon peppercorns; 1 turnip, peeled and sliced; ¾ pound veal and beef bones; 1 bunch flat parsley, minced; 1 knob celery, peeled and sliced; ¼ teaspoon caraway seeds; 1 teaspoon paprika; ½ cup dry white wine; Pinch of grated nutmeg; 1 small onion, diced; 1 parsnip, peeled and diced; 1 guinea hen, 4 pounds; 2 tablespoons bacon drippings; 1 tablespoon brandy Pepper

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

Europe
Hungary
Soup
Eastern Europe
Gluten-free
Spicy

Method

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 <