Töltött Kaszinótojás
This recipe is from The Cuisine of Hungary by George Lang. "The name of this dish is an abbreviation of the National Casino, where this was served as an appetizer in the middle of the 19th century," writes Lang. Along with ham, stuffed eggs are commonly served on Easter.
Ingredients:
10 eggs, boiled until very hard
1 tablespoon butter, softened
1 tablespoon sour cream
1 tablespoon prepared Düsseldorf-style mustard
1 teaspoon salt
Pinch of white pepper
20 anchovy fillets stuffed with capers
Zöldségsaláta
Method:
"Shell cold hard-boiled eggs and cut lengthwise into halves," writes Lang. "Purée yolks and mix well with softened butter, sour cream, mustard salt, and pepper. Fill egg whites, smooth tops to even mounds, and decorate each half with an anchovy. Arrange eggs on top of vegetable salad."
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Kaszinótojás is always on our table when we celebrate something with the family and after thousands of family events this is how we make it:
First of all you need Franciasaláta as a base to put the eggs on.
Franciasaláta: green peas, boiled carrots, corn, pickled cucumbers, apple, all cut in 1 cm pieces. You can add some boiled potatoes to balance the taste if the sauce gets too salty. Make some mayonnaise and add sour cream, mustard, sugar, salt, pepper and lemon juice to have Tartármártás. Pour 2/3 of the sauce on the vegetables, set aside. Boil the eggs (make sure you turn them a couple of times while boiling so that the yolk sets in the middle). Clean the eggs after cooling, cut them in half, carefully take the yolks out. Crush the yolks with a fork and add the following: softened butter (even better if you really melt it), the 1/3 of the tartármártás, decide between anchovies or sardines in oil - I prefer the latter because the taste is more subtle and if the anchovies are too salty, you will need to add some sour cream to balance it and then the filling of the Kaszinótojás will be too runny to look good. Finally add a zsömle that has been soaked in milk and then pressed out. You can also add some chopped parsley, salt, pepper, mustard - let the Force guide you. Mix all ingredients well (use a blender to get it smooth) and fill the egg whites with the mixture, do not spare! Put the salad on a nice large plate and place the eggs on top of the salad. Enjoy!