Name: Varenikis à la Polonaise
Cuisine: Russia
Ingredients: lemon juice; cream; sour cream; boiling salted water; moisten; melted butter; paste

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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 to

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1287 Varenikis à la Polonaise

Russian Hors-d’oeuvre

Method

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