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If I had to pick just one dish, though, it would be the starter of fried goose liver (yes, I know it's "evil"; please don't all write in at once) served atop a delectable apple tarte.
And at Rosenstein (Mosonyi utca 3; 011-36-1-333-3492; rosenstein.hu), which has been turning out the classics since 1996, the highlights include smoked tenderloin with sweet volcanic Tokay sauce, roast duck with braised cabbage and prunes and, on Fridays, a splendid solet, the traditional Jewish dish of baked beans topped with boiled eggs and fried goose breast.
Babar (Huszar Utca 7; babar.hu; entrees $10 to $56) is one of the latest arrivals, an innovative restaurant on the Pest side of the Danube, where the friendly model-turned-chef Richard Darusa has earned a sophisticated following with his regular offerings — venison ham with ricotta and star fruit, fried goose liver with apple poached in Calvados — as well as his experiments.
Stroger is, to put it mildly, a fried goose.
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Here I watched a runway show for MaxMara's casual line, Max&Co., and sat down to delicious cold rice noodles and pan-fried goose breast with abalone sauce.
Cut Pan-Fried Goose into 2 pieces and place on bed of rinds.
Uncle Dewey's welcomes catering jobs and private parties, and during hunting season Mr. Johnson cooks game for his buddies including deep-fried turkey and deep-fried Canada goose.
That's no good – I'm not interested if they're triple-fried in goose fat if they're not hand-cut.
He will prepare traditional Roman-Jewish dishes on a four-course menu, including cured beef and goose, fried artichokes, spaghetti with fresh anchovies, baked eggplant and apple fritters.
Goose vs. goose.
Goose liver, fried or plain, is a popular delicacy, served with rich, luscious Tokay wine.
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