Pecsenye

Pecsenye is part of the Hungarian cuisine and may refer to any kind of pan fried meat; pork, beef, poultry or game, like Cigánypecsenye, (Gypsy roast). Pecsenye is often served on a wooden platter, like Bakonyi pecsenye or Erdélyi fatányéros, displayed in a very decorative way, with garnishing, fried vegetables and salad arranged nicely on the platter.The Tordai pecsenye or Fatányéros [cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |pages= |isbn=963-13-3600-X |oclc=32227400page 83] was on the menu at the famous Gundel Restaurant since 1900 at the City Parc Hotel in Budapest, as "fatányéros" - Hungarian mixed grill on wooden platter". The dish was served on wooden platter, with veal, beef, pork and goose liver, french fries and salad, with a big knife with Hungarian motifs stuck in the middle of the steak.

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