No. 362 — Pancake-Wrapped Pies with Crayfish Filling
English editorial translation of Molokhovets recipe No. 362 from the 1901 Russian cookbook, with historical measures, method and source.
Fry pancakes as described in the general note. Finely chop thirty boiled crayfish tails.
Melt one spoonful of butter in a saucepan, add four beaten eggs and parsley, and cook while stirring until a soft, loose scramble forms.
Add the crayfish tails and ¼ of a grated French bread roll. Mix in two or three spoonfuls of cream, salt and nutmeg.
Spread the mixture over the pancakes and roll them into tubes as described in No. 359. Before serving, sprinkle with fried parsley No. 296.
To provide
For pancakes: 3 glasses of milk, 2 of flour, and 2 eggs ¼ Russian pound of bacon fat and ¼ pound of butter for frying 1 more egg and 5–6 rusks, as printed in the pastry supply list | For filling: 30 crayfish and ⅛ pound of butter 4 eggs, green parsley and ¼ pound of French roll 2–3 spoonfuls of cream, salt and nutmeg |