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"We left in pretty good time, and came after nightfall to Klausenburgh. Here I stopped for the night at the Hotel Royale. I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem., get recipe for Mina.) I asked the waiter, and he said it was called "paprika hendl" and that, as it was a national dish, I should be able to get it anywhere along the Carpathians."
This is an excerpt from the most famous vampire novel of all time: Dracula by Bram Stoker.The fragment is to be found at the beginning of the book.Jonathan Harker had this in May 3rd in the book.
This recipe quoted by Leonard Wolf is from a book called The Art of Viennese Cooking by Marcia Colman Morton.
You are curious of what the Dracula`s characters were suppose to eat in Transylvania?Try this:
INGREDIENTS:
1 young fowl, about 4 pounds
2 tablespoons fat
2 large onions, chopped
2 tablespoons Hungarian sweet paprika
½ cup tomato juice
2 tablespoons flour
½ cup sour cream
DIRECTIONS:
Cut chicken into serving pieces, and salt. Lightly brown onions in fat. Blend in half the paprika. Add tomato juice and chicken. Simmer, covered, 1 hour or until tender. Remove chicken. Add remaining paprika to sauce, then add the flour beaten into sour cream. Simmer, stirring, 5 minutes or until well blended. Put sauce through sieve, food mill or blender. Heat chicken and pureed sauce together over low flame. Arrange chicken on warm platter. Pour half the sauce over, pass the rest separately in a sauce-boat. Serve with Flour Dumplings.
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