Millet Pirog
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- cups millet groats
- bottles milk
- funt wheat flour
- spoon thick yeast
- cups melted butter
- eggs
- salt
- batch filling
Instructions
- Boil a millet kasha in milk and sieve; mix with yeast and butter and let rise.
- Add yolks, whipped whites, salt and a little flour; let rise again.
- Form a round pirog with any filling (best meat) and bake.