Vatrovskis

Ingredients

• a pound of white cheese
• a piece of butter
• four eggs
• an ounce of yeast
• a glass of milk
• six ounces of flour
• four of butter

Method

1. 1

   Press cheese to extract moisture, pound with butter, season, and mix in eggs.

2. 2

   Make a paste with yeast and milk, mix with flour, cover, and let rise.

3. 3

   Add remaining flour, butter, and eggs, work the paste, let rise again.

4. 4

   Roll out, stamp in rounds, fill with cheese mixture, fold, egg wash, and bake.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 30. The excerpt below is the record exactly as published.

Vatrovskis Press a pound of white cheese through a cloth to extract the moisture, pound it in a mortar with a piece of butter, season with salt and a very little nutmeg ; put all into a basin, and work in four eggs. Make a paste with an ounce of yeast mixed in a glass of milk, pass through a sieve, mix with as much flour as it will absorb, cover, and put into a warm place to rise. When ready add in six ounces of flour, four of butter

Cook this with the app: pantry check, scaling, and the assistant.