No. 363 — Layered Pancake Loaf for Soup or Borscht

Fry pancakes No. 313 on both sides. Stack them in a buttered deep sauté pan, alternating pancakes with one or more kinds of filling: beef, fresh curd cheese and fluffy semolina porridge.

Cover with a final pancake and bake until the layered loaf is browned. Turn out onto a dish, sprinkle with greens and serve. Small individual plates are provided when this loaf accompanies shchi.

For beef filling, finely chop one Russian pound of boiled beef and fry lightly in one spoonful of butter. Add a baked onion, two or three spoonfuls of stock, three chopped hard-boiled eggs, a little crushed allspice, salt and fresh dill.

For curd filling, mix ½ Russian pound of dry fresh curd cheese with one egg and one or two spoonfuls of sour cream. Season with salt.

For semolina filling, bring one spoonful of butter and ¾ glass of milk to the boil. Add ½ glass of semolina that has first been rubbed with one egg, dried and sieved. Salt and bring to the boil while stirring, then leave briefly in the oven, stirring frequently.