No. 365 — Bread-Roll Pies with Carrot Béchamel
English historical translation of Molokhovets recipe No. 365 from the 1901 Russian cookbook, retaining original methods and measures.
Take twelve to eighteen small oblong homemade or purchased bread rolls. Cut off their tops and carefully remove the crumb. Fill the hollow rolls with carrot béchamel, sprinkle with grated cheese and replace their tops.
Brush with butter, sprinkle again with cheese and moisten the tops using a feather dipped into rich broth. Put into the oven for five minutes.
For the béchamel, combine ½ spoonful of butter and ½ glass of flour with 1½ glasses of cream or milk. Cook, stirring, until thick, then add carrots boiled in salted water and cut into small pieces.
To provide
15–18 rolls and 1 Russian pound of carrots ⅛ Russian pound of butter; ½ glass of flour | 1½ glasses of cream or milk ⅛ Russian pound of cheese |