No. 1667 — Tsar's Bliny
English historical translation of Molokhovets recipe No. 1667 from the 1901 Russian cookbook, retaining original methods and measures.
Melt half a pound butter and strain into stoneware. Cool slightly, beat in six yolks, always stirring in one direction, then one teacup sugar and beat over ice until frothy.
Prepare a béchamel from a quarter pound flour and one and a half glasses cream, boil until thick as bliny batter and stir over ice to cool.
Combine with the yolk mixture while stirring in the same direction; add half a spoonful orange-blossom water and half a glass thick whipped cream.
At serving time fry in medium pans over low heat, carefully inverting onto a dish rather than lifting with a knife.
Scatter sugar and sprinkle lemon juice between layers. Trim the stack and decorate with jam or jelly.
To provide
½ pound butter 6 yolks and a teacup sugar ¼ pound flour ½ bottle thin cream | ½ spoonful orange-blossom water ½ glass thick cream Lemon juice Jam or jelly |