Kulibiac Smolenska

Fry a chopped shallot in butter without letting it attain a color, add a quarter of a pound of raw mushrooms cut in quarter inch squares, and when the moisture has evaporated, add carrots, turnips, and celery roots, all blanched and fried in butter, also some cabbage; season with salt, black and red pepper, and moisten with some remoistening (No. 189), then let cook slowly in such a way that the moisture becomes thoroughly reduced when the vegetables are done; thicken it with half veloute (No. 415), and half espagnole (No. 414), and set it aside to get cold. Roll out some foundation paste (No. 135), to an eighth of an inch in thickness; cut from this round pieces three and a half inches in diameter, and fill the centers with the above preparation, shaping it into one and a half inch balls, wet the edges of the paste, and raise them up to join the opposite corners, pinch them well together to make them fasten, and range on a baking sheet; egg over the surfaces, and let them cook in a hot oven; serve on folded napkins.