Ciernikis (Russian Hors d'Œuvre)

Ingredients

• 250 g pressed fresh cheese (fromage blanc)
• 125 g flour
• 50 g melted butter
• 3 eggs
• salt
• pepper
• nutmeg
• 75 g flour

Instructions

1. Combine the pressed fresh cheese, initial flour, melted butter, eggs, salt, pepper, and nutmeg. Mix together and work the mixture with a spoon for a few moments. Pass through a fine sieve, then gradually absorb the additional 75 grammes of flour into the worked paste.
2. Mold the batter into small galettes 4 to 5 centimetres in diameter and about 1 centimetre thick.
3. Poach the galettes in boiling salted water for 15 to 18 minutes until they rise and hold their shape.
4. Drain immediately. Arrange in a warm timbale (pastry drum mold) and coat with melted butter before serving.