Description
The recipe is in the book of Elena Chekalova "World cuisine". The prototype of this recipe, Elena found in the ancient book of the last century Mr. Zelenko "the art of Cooking". Many of the recipes are translated from the books of the founder of French cuisine, Antonin careme, who was invited to the Royal court, he studied Russian cuisine and supplied descriptions of the recipes marked as "Russian". Our recipe is in this category. The brine taste one of the typical for Russian cuisine. The dish is gorgeous.
Ingredients
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The pie
300 g
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Chicken stomachs
300 g
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Chicken liver
300 g
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Mushrooms
300 g
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Mushrooms
5 piece
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Onion
100 g
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Carrots
100 g
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Cream
400 g
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Cucumber
3 piece
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The dough is flaky unleavened
1 pack
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Salt
1.5 tsp
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Black pepper
1 tsp
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Butter
50 g
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Flour
2 Tbsp
Cooking
If you have dry mushrooms. They need to soak and boil until soft. The broth will go into the sauce. In a saucepan boil chicken hearts and stomachs. At the same time blanchere liver in boiling water (put in boiling water for a few seconds and in a colander.)
Cut the onion into half rings, carrot sticks.
From the stomachs to remove the veins and cut into 4 parts.
The liver is cut in half.
Have hearts cut out and throw away the tail.
Cauldron grease with vegetable oil, heat butter over medium heat and fry until soft onions and carrots.
If you have mushrooms, fry them in separate pan until a small roast. The water should evaporate. Put the fried mushrooms into the cauldron. If you have dry mushrooms, cut into large chunks and add to the onions and carrots.
Immediately put our guts., sprinkle with flour, mix everything and tormented for 2 minutes. The mixture pour the cream or sour cream. Add 2/3 Cup mushroom broth or broth from cooking the hearts and stomachs.
Cucumber peel from skin and finely chop. Once everything is boiling, add the cucumbers, salt, and pepper.
Collect a ramekin. On the bottom I recommend putting a small piece of butter, then spread the contents of the cauldron. I threw on top of dill.
Each pot is ready to seal the dough. In the middle of the dough several times to prick with a fork so that the steam did not break the cap. Put in oven preheated to 180 degrees for 40 minutes.
Quote: "While everyone is languishing and offal swell, suffused creamy sauce, the dough rises, and is not just a cap, and a rosy puff pastry roll. It is a special gusto, to break off a piece and dip in the sauce, podzeplje pieces of mushrooms and tender chicken livers."
Here's our pot without lid.
Today for the first time after a long winter bought our greenhouse cucumbers and peppers. Made salad with green onion and canned peas, smeared with mayonnaise. Salad fits the giblets and fragrant bun. Bon appetit.
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