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She called them "Galloping Galuska" "galuska" being the Hungarian name for this noodle, and the "galloping" referred to the speed of preparation, because she dispensed with the "resting" process!
It's called spaetzle or spätzle or spätzli in German pronounced shpet′slē, and galuska or nokedli in Hungarian.
Her seven-course tasting menu features lamb soup with tarragon foam, tenderloin with celeriac purée and a 21st-century makeover of the traditional dessert somloi galuska.
The sight of freshly-prepared tiramisu, Somlói galuska and profiteroles (each costing HUF 650) in the cabinet placed opposite the door is often what entices guests into the café to eat dessert.
The meal was laid on a large round table in the midst of a vast hall; there were more wine bottles than dishes; the handles of the knives and forks were made from the horns of elks and the antlers of stags, -- the principal meats were cold venison, highly spiced and peppered stews and pickled _galuska_. [