ReceptnaptárPiszke Sauce (Green Pea Sauce)
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Ingredients
Method
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- Note: the original recipe's word "piszke" is an obsolete term of uncertain meaning — based on the description (braising, dusting with flour, broth-sugar-sour cream), we've interpreted it here as green peas.
- Braise the green peas (if fresh, cleaned and washed) in a little lard or butter, covered, over low heat, until tender.
- Once tender, dust with the flour and cook for another minute.
- Pour in the broth, season with salt and sugar, and cook for a few minutes until the sauce comes together.
- Remove from the heat, stir in the sour cream, and serve warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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