1133 Ciernikis

Russian Hors-d’oeuvre

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mix together the following ingredients: 250 g (9 oz) each of pressed curd cheese and flour; 50 g (2 oz) melted butter; 3 eggs and a little salt, pepper and grated nutmeg; pass through a fine sieve and mix in a further 75 g ( oz) flour.

Mould into small flat cakes 4–5 cm (1½—2 in) in diameter and 1 cm ( in) thick, poach in boiling salted water for 15—18 minutes and drain well. Arrange the Ciernikis in a very hot deep dish and sprinkle with melted butter.