Zöldségsaláta

This recipe is from The Cuisine of Hungary by George Lang. Lang notes that this vegetable salad (similar to the more widely-known Francia saláta) is often served along with cold ham or ducklings. Mustard can be replaced by half a teaspoon minced tárkony, he writes, and all vegetables must be fresh. While this recipe calls for cooking the majonéz, most home cooks in Hungary do not do this.

Ingredients:
Half pound green beans, sliced
2 young carrots, peeled and diced
Half cup shelled peas
1 small knob celery, peeled and diced
Salt
6 raw egg yolks
1 tablespoon prepared Düsseldorf-style mustard
2 tablespoons sugar
3 tablespoons lemon juice
2 cups sour cream
Half a sour apple, peeled and diced
1 medium semi-sour pickle, peeled and chopped

Method:
“Cook vegetables with half teaspoon salt in as little water as possible in a covered pot,” writes Lang. “Strain and cool (broth may be saved to make vegetable soup). Mix raw egg yolks with mustard, sugar, lemon juice, sour cream, and a pinch of salt. Cook over very low heat or in the top part of a double boiler while whipping all the time. When the sauce starts bubbling, take it off the heat. Add cooked vegetables, chopped apple and chopped pickle. Mix, and chill. Put salad on a large serving platter and top with töltött tojás.”