Piroshki with Vegetables

Ingredients

• 200 grams brunoise of carrot (finely diced carrot), stewed in butter
• 3 whole hard-boiled eggs, chopped
• 100 grams kache or cooked rice
• 350 milliliters béchamel sauce (mother sauce of béchamel), reduced

Instructions

1. Follow the method exactly as for Piroshki with Game (Piroguis au Gibier), substituting the game forcemeat with the following preparation:
2. Combine the diced carrot (stewed in butter) or ordinary brunoise with the chopped hard-boiled eggs (both whites and yolks) and the kache or cooked rice.
3. Bind the mixture with the reduced béchamel sauce, using approximately 350 milliliters (3½ deciliters).
4. Allow to cool completely before proceeding to shape and prepare the piroshki.