KITCHEN PRACTICE 1 — A Full Three-Course Hungarian Meal
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Chapter: Hungarian Cookery 10 — Capstone: A Real Hungarian Meal

TASK
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Plan and cook a full three-course meal — a soup (gulyás or cold
fruit soup), a paprikás with nokedli, and an apple strudel — timing
the pörkölt's own braise and the rétes dough's own rest so both are
ready when needed.

WHAT TO DO
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1. Decide which soup fits the occasion — gulyás (Chapter 6) for a
   colder day, or hideg gyümölcsleves (Chapter 9) for a warmer one.
   If serving the cold soup, make it well ahead so it has time to
   chill fully.
2. Start the pörkölt (Chapter 4) early, since it needs a long, slow
   braise — plan for it to be finishing around the time you want to
   serve the main course.
3. While the pörkölt braises, knead and rest a batch of rétes dough
   (Chapter 8) — its own rest period can run alongside the braise.
4. Once the pörkölt is tender, finish it into a paprikás (Chapter 5)
   and keep it warm.
5. Make a batch of nokedli (Chapter 7) close to serving time, since
   it cooks quickly and is best served hot.
6. Serve the soup course first, then the paprikás and nokedli.
7. Once the meal is underway, stretch and fill the rested rétes
   dough into a strudel, and bake it — timed so it's ready for
   dessert.

WHAT TO EXPECT
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- Each course should be genuinely ready in its own right when it's
  time to serve it, without anything sitting too long or being
  rushed.
- The soup should feel like a real, distinct opening course, not an
  afterthought.
- The strudel should come out of the oven warm, close to when it's
  actually served.

WHY THIS WORKS AS AN ANSWER
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This exercise is the direct, hands-on payoff of the entire course —
assembling a genuine three-course Hungarian meal from techniques
built across all nine prior chapters, coordinated with real timing
rather than treated as separate, disconnected recipes.