Livonian Pirogue

Ingredients

• panade made from rye bread crumbs
• butter
• kasha (buckwheat groats)
• Parmesan cheese, grated

Instructions

1. Prepare a panade (thick paste) from rye bread crumbs following the method for Piroguis en croissants.
2. Once completely cold, shape the panade into pieces of any desired form.
3. Brown the shaped pieces well in butter on all sides.
4. Arrange them on a serving dish.
5. Sprinkle the surface with kasha and grated Parmesan cheese.
6. Pass under a hot oven for 5 minutes.