Gallina e paprica

Gallina e paprica, Theodisce Paprikahuhn vel Paprikahendl, Hungarice paprikás csirke, est ferculum saepe in Hungaria Transsylvaniaque inlatum. Gallinam e paprica (capsico sicut in illis regionibus provenit) continet.

Ars coquinaria Hungarica: Tejfölös csirke hajdinával ("gallina e cramo acido cum fagopyro") e paprica accommodata

Bibliographia

Fontes antiquiores

• 1839 : John Paget, Hungary & Transylvania (Londinii), vol. 2 p. 227 ("First came on a paprika hendel, not a stewed fowl with red pepper, such as is often served up at more polished tables, but a large tureen or rich greasy soup, red with paprike, and flavoured by a couple of fowls cut up and swimming in it"); vol. 2 p. 521 ("Fix at once upon paprika hendel. Two minutes afterwards, you will hear signs off a revolution in the basse cour; the cocks and hens are in alarm; one or two of the largest, and probably oldest, members of their unfortunate little community, are seized, their necks wrung, and, while yet fluttering, immersed in boiling water. Their coats and skins come off at once; a few unmentionable preparatory operations are rapidly dispatched -- probably under the traveller's immediate observation -- the wretches are cut into pieces, thrown into a pot, with water, butter, flour, cream, and an inordinate quantity of red pepper, or paprika, and very shortly after, a number of bits of fowl are seen swimming in a dish of hot greasy gravy, quite delightful to think of")
• 1875 : Andrew F. Crosse, "Wild boar hunting in Hungary" in The Argonaut vol. 5 (1875) ("The national dishes, the gulyás hus and the paprika handl were handed to us. Paprika is a red pepper, grown in the country, and is mixed with every sort of fish, flesh, or fowl. It makes an improved kind of curry, and one gets very fond of it. If attacked by marsh fever, and you are without quinine, a spoonful of paprika mixed with a little red wine is not a bad substitute" (pp. 193-200, vide p. 196 apud Google Books)
• 1897 : Bram Stoker, Dracula (Londinii) p. 1
• 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards) p. 340
• 1933 : Walter Starkie, Raggle-Taggle: adventures with a fiddle in Hungary and Roumania (Londinii) p. 289

Eruditio

• Andrew Dalby, "It is in truth an island: impressions of food and hospitality in 19th century Transylvania" in Angela Jianu, Violeta Barbu, eds, Earthly Delights: Economies and cultures of food in Ottoman and Danubian Europe, c. 1500-1900 (Leiden: Brill, 2018) pp. 405-425

Praecepta culinaria

• 1934 : Karoly Gundel, Kleines ungarisches Kochbuch (Descriptio editionis posterioris) ("Hühner-, Lamm-, oder Kalbspaprikasch Csirke-. Bárány-, Borjúpaprikás")

Nexus externi

• "Paprikás csirke nokedlivel" apud Erdelyi Receptek