No. 323 — Mushroom-Filled Puff-Pastry Cornucopias
English editorial translation of Molokhovets recipe No. 323 from the 1901 Russian cookbook, with historical measures, method and source.
Fry one onion in 1½ spoonfuls of butter. Sprinkle in flour or finely crushed rusks and fry lightly.
Add boiled mushrooms chopped very fine, about two spoonfuls of sour cream, salt, and allspice. If desired, include one hard-boiled egg chopped finely.
Stir over the heat until the mixture thickens, then remove and fill baked puff-pastry cornucopias or round choux-pastry shells.
The same filling may also be used for crumbly short-pastry or yeast pies.
To provide
⅛ Russian pound of dried mushrooms 1½ spoonfuls of butter and 2–3 spoonfuls of sour cream ½ spoonful of flour or 2–3 rusks | Salt, allspice and optionally 1 egg Puff pastry Nos. 303–304 |