Prepare a batch of tarhonya in advance for this recipe. This recipe comes from the Hungarian Cookery Book by Károly Gundel.
Ingredients:
Tarhonya (made from one pound of flour)
Salt
3 pounds of potatoes
Parsley
Method:
“Cook the tarhonya as described, writes Gundel. “Before it is done put in some potatoes cut in tiny squares and let it simmer till the potatoes are ready. When dishing up sprinkle some finely-chopped petrezselyem over it.”
