No. 364 — Small Bread-Roll Pies with Crayfish Filling
English editorial translation of Molokhovets recipe No. 364 from the 1901 Russian cookbook, with historical measures, method and source.
Prepare small rolls according to the general note. For the filling, bring ¼ spoonful of crayfish butter to the boil with ½ spoonful of flour. Thin with one glass of stock and boil thoroughly.
Add chopped cooked crayfish tails, deboned fish previously fried and chopped, and finely chopped cooked or fried porcini or champignons.
Add a little concentrated dried stock, nutmeg, one spoonful of grated Dutch cheese and parsley fried in butter. Mix together.
Brush the outside and inside of each roll with crayfish butter, fill with the prepared mixture and sprinkle grated cheese on top.
Put on a greased baking sheet. Just before the meal bake for fifteen minutes.
To provide
15–18 small rolls, or pastry No. 317, and ½ spoonful of butter For filling: 20 crayfish and ¼ Russian pound of fish ½ spoonful of butter and 3–4 porcini or champignons A piece of dried concentrated stock | ½ spoonful of flour and ½ spoonful of crayfish butter 1 spoonful of grated cheese and fresh parsley An additional spoonful of cheese and ½ spoonful of butter |