Cut fancy rounds of paste as for small Pâtés. Place a little Twarogue mixture in the centre of half of the rounds, moisten the edges, cover with the other rounds and press them together using the top of a smaller cutter.
Poach in boiling salted water for 15 minutes, drain well and serve in a deep dish sprinkled with melted butter. Serve separately a sauceboat of sour cream, or ordinary cream which has been acidulated with lemon juice.
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