Goose dishes are considered as delicacies in Hungarian cuisine. The main season for goose dishes is autumn, especially around November 11, St Martin’s day. Here is a list of the most typical St. Martin’s Day dishes
RÁKÓCZI TAVERNA – FAMILY RESTAURANT IN DISTRICT 8
St. Martin’s Day Geese Treats
Foie gras cold platter with cracklings, tomato slices, red onion and fresh bread
Goose soup with Matze dumplings
• Goose neck stuffed with goose liver, meat, gizzard and bread served with onioned mashed potatoes
• Goose risotto with meat, gizzard and vegetables
• Fried gander leg (400 g) with steamed cabbage and onioned mashed potatoes
• Cholent with stuffed goose breast
What for dessert?
• Túrós palacsinta (pancake with curd cheese)
If you’d like to learn more about the role of goose in Hungarian culture, join our 11. 11. 11. tour. Go to Fungarian Events.