INGREDIENTS

INSTRUCTIONS

NB ts = teaspoon (cuillere =85 caf=82.) sm = petit (oignon)  Notes. The
cheese which is the base of this spread originally came  from a north
Hungarian area called Lipt=A2. The Austrians who make a  similar
mixture call the spread itself Liptauer or, more correctly  Liptauer
garniert. Since in Hungary, Lipt=A2 is only the name of the  cheese
itself, this causes unnecessary mixups in non-Hungarian  recipes. If
you are unable to buy the real sheep's milk cheese a very  similar
product called Brindza which comes from Romania, can  generally be
purchased in the better cheese stores (Feta? IMH) The  basic MUSTS are
the sheep's milk cheese, paprika, onion and caraway  seeds. All the
other ingredients are optional. In my home town I  would not eat this
cheese spread at my friend's house, because her  mother also put capers
and sardines in the mixture. In aristocratic  houses and at the
National Casino the spread was served topped with  Beluga Caviar, which
makes a very good combination, particularly if  you get tired of eating
caviar in the traditional way (!!!! IMH).  Trieste, on the Adriatic was
part of the Austro-Hungarian Empire  until the treaty of Trianon in
1920, but even then it had a strong  Italian food influence. The same
cheese spread was made in Trieste  with Gorgonzola cheese substituting
for the sheep's milk cheese and  Mascarpone, a fresh cream cheese,
substituting for the butter. (We  can buy a mixture of slices of these
last two as "Magor" in France  IMH). G.L"  Sieve the cheese and mix it
with softened butter and all the other  ingredients until the spread is
light red in colour and evenly mixed.  Refrigerate. 2. Serve with
wedges of good crusty bread or toast,  accompanied by young radishes,
green peppers or scallions.  Recipe George Lang "The Cuisine of
Hungary" MMed IMH c/o Georges'  Home BBS 2:323/4.4  Posted to
MM-Recipes Digest V4 #2 by "Rfm" <Robert-Miles@usa.net> on  Dec 25, 98

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