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Page 6
Cover with a kitchen towel & weighting it with a can of something.
Allow cheese to drain undisturbed for 2-4 hrs. Then use back of a large spoon to force cheese through a fine sieve. Beat in egg yolks & gradually beat in flour, salt & sugar. Shape mixture into equal sized balls. Place cheese balls on a lightly floured surface. Use your hands to form them into 3"-4" long cylinders. Wrap each cylinder separately in wax paper & chill for 30-60 mins. Cut each cylinder into 1" wide rounds. Melt 4 tb butter in a heavy 10"-12" skillet. Add 6-8 rounds to your skillet then fry over med-heat for 3-5 mins. per side until golden brown. Transfer to a heated platter & cover them loosely with foil to keep warm. Fry remaining rounds & add butter to pan as needed. Serve them hot, with a bowl of sour cream along with jam or preserves.
Title: Goluptsi - Stuffed Cabbage 4 3/8 lb Cabbage 1 c Millet 1 3/4 oz Salt Pork 2 ea Carrots 1 ea Onion 2 tb Flour 4 tb Tomato Paste 8 tb Sour Cream 2 tb Butter 2 c Water or broth as needed Hot Peppers Salt to taste Pour boiling water over a head of cabbage with stem removed. Separate leaves from head & trim veins. Dice onions & carrots fine then saute until onions are starting to brown. Wash millet well, cover with water & bring to a boil. Strain & combine with chopped salt pork, carrot/onion mixture peppers salt & raw eggs. Mix thoroughly using your hands, then place portions of mixture onto cabbage leaves, roll tightly & tuck in the ends. As you finish rolling cabbage rolls, put them into a Dutch oven & add sour cream dressing, boil thoroughly strain, salt & serve. SOUR CREAM DRESSING: Brown flour in butter. Add tomato paste, sour cream & some of broth from millet. ALTERNATIVE: Put cabbage rolls in a large baking pan, make sour cream dressing without thinning it, cover rolls & bake at 325 deg-F for about 1 hr. * * * * * * Title: Livre V Smetana - Liver in Sour Cream 2 1/2 lb Liver (calf-pork-beef) 2 ea Onions chopped 1 c Sour cream
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