Eggs Á La Metternich

Tojás Á La Metternich

Preparation info

  • 6

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • ¾ pound lean veal
  • 1 slice smoked bacon
  • 7 eggs


  1. Grind veal and bacon twice, then mix with 1 egg, the pepper, marjoram, cardamom and bread crumbs. Divide into 6 parts. Form a flat biscuit shape out of each part.
  2. Heat lard in a frying pan, and brown the meat pat