No. 1391 — Old-Fashioned Chicken and Buckwheat Kurnik
English historical translation of Molokhovets recipe No. 1391 from the 1901 Russian cookbook, retaining original methods and measures.
Make rich or short pastry and give the pie the round form described in No. 1390.
Boil chicken in moderately salted water, cut into pieces and remove bones.
Rub 1¼ glasses of fine buckwheat groats with one egg, dry and sieve.
Bring 1½ glasses of water and two spoonfuls of butter to the boil, add groats quickly and stir to avoid lumps. Boil five minutes and briefly dry in the oven.
Mix with four or five finely chopped hard-boiled eggs, herbs and salt.
On rolled dough put half the kasha, chicken pieces, the remaining buckwheat filling and dill.
Add strong chicken broth to the centre just before covering with a pastry lid. Seal, make a small vent, glaze with egg and bake.
Serve instead of pâté or a regular pie. The author suggests serving the remaining broth at breakfast the next day.
To provide
For pastry: ½ Russian pound of butter and a small glass of rum 1 Russian pound of flour | For filling: 1 chicken and 1¼ glasses of fine buckwheat groats 5 eggs and ¼ Russian pound of butter Dill and one egg for glazing |