Dinner parties usually featured several courses. Tatjana preferred to start an elaborate meal by serving a clear bouillon. She often prepared pastry rolls filled with meat to accompany the soup.
Here is Tatjana's recipe for the meat-filled rolls:
Here's how I translated the recipe:
Dough for Rolls to Serve with Bouillon
Set aside 1/2 cup margarine and 1 cup butter to come to room temperature so that they are completely softened. After creaming the mixture, add 2 to 3 tablespoons (with a "cap") sour cream and some flour. Then after mixing, add 2 tablespoons [grain] alcohol.* Mix again, adding as much flour so the dough is flaky, and so you'd be able to roll it. If you used salted butter then check to see if the dough needs a bit more salt and/or 1 teaspoon sugar.
Grind boiled beef [Tatjana selected the chuck roast she had used to make the bouillon]. Add as much bouillon to the meat as necessary to make the meat softer (similar to the texture of a paté). Then add salt, ground pepper, one sautéed onion (finely minced), and chopped fresh parsley.
Bake at 400-450ºF. It's possible also to brush the surface with a [beaten] egg.
*Ha ha! So, adding Vodka to a pastry dough is not really a recent innovation.
4 comments:
I take it she wrote in Greco-Roman script, rather than Cyrillic (if there is such a thing as Cyrillic script).
(I know, American...)
Tatjana used both the Cyrillic and Latin alphabets. She grew up reading and Russian, and she learned Lithuanian after she married.
She also knew French, German, Polish, and Ukranian. She learned the Latin alphabet when she studied French.
She learned English when she moved here. Note in the recipe she uses "cup" for measurement.
A very accomplished lady.
But is there such a thing as Cyrillic script? I don't believe I've ever seen it.
I think it's Cyrillic alphabet. I don't know about script.n
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