Steamed Rice Pudding with Meat Stock

Ingredients:

50 g/2 oz rice
200 g/7 oz meat stock
10 g/ 2/5 oz butter
1/2 egg

Wash and dry rice, then grind it in a coffee grinder. Add ground dice to the boiling stock and cook until done, then add egg yolk, whipped egg white, and 5 g (1/5 oz) vegetable oil, mix everything well, then transfer into a buttered mold and steam until cooked. Garnish with a piece of butter and serve.

This recipe is for patients with bowel disorders.

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“Gurievskaya” Porridge

Ingredients:

3/4 cup farina
2 eggs
1/2 cup sugar
2 cups milk
2 tbsp butter
50 g/2 oz almonds
1 tsp vanilla extract
1/2 can canned fruit

Put sugar and vanilla into boiling milk. Gradually pour in farina, mixing all the time, and cook 10 minutes. Add butter and egg to the porridge, mix everything well, transfer into a buttered and sprinkled with sugar skillet and put into a preheated oven. Porridge is ready when it is lightly brown.

Just before serving decorate porridge with canned fruit, glaze with sweet sauce and sprinkle with rushed almonds.

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Sago Stuffing for Pie

Ingredients:

1 cup sago
2 eggs
2-3 tbsp butter

Wash sago in cold water, put into salted boiling water (10-12 cups) and cook 20-25 minutes stirring from time to time, until it becomes transparent. Drained cooked sago in a colander. When the grain is dried transfer it to a mixing bowl, add melted bitter, chopped eggs, finely chopped dill or parsley leaves, season with salt and mix well.

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Buckwheat and Liver Stuffing for Pie

Ingredients:

300 g/11 oz liver
1 cup buckwheat groats
2-3 tbsp oil
3 eggs, hardboiled
1-2 onions

Wash and trim veal, lamb, or pork liver, removing all film and bile ducts, cut it into small pieces and fry in oil together with sliced onions. Finely chop prepared liver, mix it with cooked buckwheat, chopped eggs, and season with salt and pepper.

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