Name: Paschet Eze Indeiki (Turkey Pie)
Cuisine: Russia
Ingredients: 2 tablespoons of vinegar, salt, pepper and nutmeg.; 1 tablespoon of capers, puff pastry or short crust, butter; 1 gill of white wine; ½ lb. of fat bacon, onions, a few strips of lemon rind; One small turkey or ½ a large one; 1 lb of veal; 1 or 2 eggs; 1 bay-leaf, parsley, dill and peppercorns, breadcrumbs

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

One small turkey or ½ a large one
1 lb of veal

Method

Divide the turkey into joints, and brown in a little butter. Then cover with the wine, vinegar and a little water, adding chopped onion, lemon rind, parsley, dill, the bayleaf, salt and peppercorns. Stew till tender.

Make a forcemeat with the veal and bacon and a handful of breadcrumbs, adding chopped onion and capers and seasoning with salt, pepper and nutmeg. Cook the

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Paschet Eze Indeiki

Turkey Pie

Ingredients

Method

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