Siberian Pelmeni

Name: Siberian Pelmeni
Cuisine: France
Ingredients: equal parts fat ham and lean ham; equal to ham quantity roasted hazel grouse meat; to taste salt; to taste pepper; to taste nutmeg; small amount parsley; 1 good tablespoon Espagnole sauce (mother sauce); walnut-sized portions farce (forcemeat mixture); to taste melted butter; to taste lemon juice; to taste parsley; small amount glace de viande (meat glaze)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

equal parts fat ham and lean ham
equal to ham quantity roasted hazel grouse meat
to taste salt
to taste pepper
to taste nutmeg
small amount parsley
1 good tablespoon Espagnole sauce (mother sauce)
walnut-sized portions farce (forcemeat mixture)
to taste melted butter
to taste lemon juice
to taste parsley
small amount glace de viande (meat glaze)

Instructions

Prepare a forcemeat (salpicon) by combining diced fat ham, lean ham, and roasted hazel grouse meat in equal proportions. Season the mixture with salt, pepper, and nutmeg. Add a small amount of chopped parsley. Bind the forcemeat with reduced Espagnole sauce (approximately one good tablespoon per 100 grams of salpicon).
Prepare a very thin noodle dough (pâte à nouilles). Cut two rounds of dough and enclose a walnut-sized portion of the forcemeat between them, forming small pastries (pelmeni) similar in shape to small pâtés.
Poach the pelmeni in boiling water for about fifteen minutes. Drain carefully and arrange in a heated timbale (cylindrical mold or serving vessel). Dress with melted butter combined with lemon juice, chopped parsley, and a thread of melted meat glaze (glace de viande). Serve hot.