1286 Varenikis Lithuaniens

Russian Hors-d’oeuvre

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a mixture as follows: Chop separately 250 g (9 oz) each of fillet of beef and beef suet well cleaned of connective tissue. Cook 150 g ( oz) chopped onion in a little butter, add the beef and suet and cook until the meat is lightly brown.

Season with salt, pepper and nutmeg and mix with 2 tbs of thick Sauce Béchamel; allow to cool.

Prepare some noodle paste and make into 6 cm ( in) square Raviolis using the prepared mixture and cutting them out with a fancy pastry wheel. Poach the Varenikis in boiling salted water for 15 minutes, drain well and serve in a deep dish sprinkled with melted butter.

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