Piroshkis in Crescent Shape

Ingredients

• 30 grams butter
• 3 tablespoons veal stock (corsé — concentrated)
• 250 grams fine rye bread crumb
• 250 grams fresh cheese (tvarogue — white cheese curd)
• 250 grams butter
• 1 whole egg
• salt
• pepper
• clarified butter

Instructions

1. Melt 30 grams of butter and add 3 tablespoons of concentrated veal stock (jus de veau corsé) and 250 grams of fine rye bread crumb. Mix well and dry this panade (bread-based paste) over high heat, as you would for a forcemeat.
2. Spread this panade on a buttered sheet in an even layer 7–8 millimeters thick.
3. Once cooled, cut into crescent shapes, dipping the cutter in hot water to ease cutting.
4. Prepare the tvarogue filling: take 250 grams of fresh cheese (fromage blanc), well drained, and press it firmly in a cloth. Transfer to a bowl and work it with a spoon until smooth. Add 250 grams of butter, first kneaded and then softened to a pomade consistency, along with one whole egg. Season with salt and pepper.
5. Cover one face of each crescent with the tvarogue filling and press two together to form a sandwich. At the moment of serving, colour both sides well in clarified butter.