No. 346 — Small Pies with Smolensk Groats and Mushrooms
English editorial translation of Molokhovets recipe No. 346 from the 1901 Russian cookbook, with historical measures, method and source.
Wash three dried mushrooms and boil them in salted water with soup roots and spices until tender. Remove and chop the mushrooms finely, and strain the stock.
Take 1¼ glasses of mushroom stock, bring to the boil with ⅛ Russian pound of butter and stir in one glass of Smolensk groats or fine buckwheat groats, previously rubbed with one egg, dried and sifted.
Stir vigorously over the heat for several minutes, then break up all lumps. Add the chopped mushrooms, season with salt and place in the oven for half an hour.
Stir in one or two finely chopped hard-boiled eggs and use the mixture to fill little pies.
To provide
3 dried mushrooms, ½ carrot and ½ parsley root, plus some celery Black pepper, allspice and ⅛ Russian pound of butter 1 glass of Smolensk groats and 1 egg | 1–2 hard-boiled eggs Pastry as required and 1 egg for brushing |