177 Sippets with forcemeat and Parmesan cheese

Grenochki s mjasnym farshem i parmezanom

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 1 lb cooked meat
  • 1 onion
  • 2 spoons grated roll, or ¼ French roll
  • spoons butter
  • 1 egg
  • 2 spoons sour cream
  • 1 to 1½ French roll
  • lb grated Parmesan


    Chop 1 lb beef or veal, boiled or fried, with an onion, stir in 2 spoons of grated roll, and fry in 1 spoon butter. Beat in 1 egg and add 2 spoons sour cream and a little salt. Spread this mixture on slices of a roll, sprinkle with Parmesan cheese, and dry out slightly in the oven on a baking sheet* greased with butter.

    Alternatively, thinly slice the roll, remove the crusts, and, using a small feather,** paint the slices with melted butter. Place on a baking sheet, sprinkle with cheese, and bake.

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