No. 2663 — Lazanki: Baked Noodle Squares
English historical translation of Molokhovets recipe No. 2663 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the dough described for kolduny in recipe No. 1691. Cut into noodle pieces, lower into salted boiling water, drain in a sieve and rinse with cold water.
Fry 2–3 finely chopped onions until brown in 1 tablespoon of oil. Mix with the lazanki and 1–2 tablespoons more oil. Grease a mould with oil, place the cooled lazanki inside and bake until a dry crust forms all around. Unmould onto a dish.
Instead of onion, the lazanki may be layered with ¼ pound of grated Dutch cheese or ½ pound of curd cheese. Another variation is to boil and drain them, then pour over butter fried with breadcrumbs. For a fasting version, use white or green onions fried in sunflower oil.
To provide
2–3 onions. 2–3 tablespoons of oil. | For the dough: 3 glasses (1 pound) of flour, 2–3 egg yolks and salt. |