Varénikis Lithuaniens (Lithuanian Beef Dumplings — a Russian Hors-d'œuvre)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 250 grammes beef fillet
- 250 grammes beef kidney fat
- 2 onions
- butter
- salt
- pepper
- nutmeg
- 2 spoonfuls reduced Sauce Béchamel
- noodle paste
- melted butter
Instructions
- Chop separately 250 grammes of beef fillet and 250 grammes of beef kidney fat, broken into small pieces and well freed of sinew.
- Cook 2 onions in butter, add the chopped fillet and fat, and brown thoroughly.
- Season with salt, pepper and nutmeg, and bind with 2 spoonfuls of reduced Béchamel sauce.
- With this mixture make ravioles in noodle paste, square, 6 centimetres to the side, cut out with the pastry wheel.
- Put the varénikis into a sauté pan of boiling water and poach them a good quarter of an hour.
- Drain, arrange in a timbale and moisten with melted butter.