Nachinkoy Kascha

Garnished Kascha

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

The kascha is made as in the above recipe, but ¼ lb. of cooked veal, cut in inch lengths, ¼ lb. of cooked partridges, ¼ lb. of cooked beef marrow, and thick slices of hard-boiled egg are added to it 10 minutes before serving.