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"
1. 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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