No. 367 — Vermicelli Pastry Cases
English historical translation of Molokhovets recipe No. 367 from the 1901 Russian cookbook, retaining original methods and measures.
Cook ½ Russian pound of purchased vermicelli or homemade egg noodles in salted boiling water and drain. Melt one spoonful of butter in a saucepan and stir in the noodles, salt, two eggs and two spoonfuls of grated cheese.
Butter small metal molds and sprinkle them with breadcrumbs. Fill with the prepared noodles and bake. Carefully lift off the browned upper crust and remove some noodles from the center to make a hollow.
For the sauce, melt ½ spoonful of butter and fry half a finely chopped onion with ¼ glass of flour. Add ½ glass of sour cream and bring to the boil. Cool, beat in two egg yolks, warm again and add two spoonfuls of grated cheese and lemon juice.
Fill the hollow pastry cases with sauce, replace the crusts and return to the oven for a few minutes.
To provide
½ Russian pound of vermicelli, or homemade noodles from 2 eggs and 1½ glasses of flour 2 spoonfuls of grated cheese, 2 eggs, 1½ spoonfuls of butter and 3–4 rusks | Sauce: ½ spoonful of butter, 1 onion and flour 2 egg yolks, ½ glass of sour cream and 2 spoonfuls of cheese |