Piroshki

• ½ lb. of cream cheese
• ½ lb. of creamed butter
• 1

Work the cream cheese and the creamed butter to a smooth paste, add the egg and a seasoning of salt and pepper. Divide into lumps of about 2 ozs, place these in a small pancake, fold and give it a rectangular shape. Dip these pancakes in a light frying batter and fry in boiling f