1213 Pellmènes Sibériens

Russian Hors-d’oeuvre

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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These are a type of ravioli made from very thin noodle paste in the form of small pâtés being two rounds of paste enclosing a small amount of the following mixture: equal amounts of a Salpicon of roast hazel-hen flesh, and lean and fat ham. Season with salt, pepper, nutmeg and a little chopped parsley and mix together with 1 tbs reduced Sauce Demi-glace per 100 g ( oz) of Salpicon.

Poach the finished Pellmènes in boiling water for 15 minutes and drain well; place in a hot deep service dish and sprinkle with melted butter, lemon juice, chopped parsley and a little melted Meat Glaze.

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