1 1/2 cup wheat flour 6 tbsp margarine 1 tsp salt 1 egg for dough, 1 egg for stuffing and 1 egg yolk 1 lb (500 gm) beef forcemeat 1 onion 2 oz (50 gm) fresh mushrooms, shredded 2 tbsp butter 1 tbsp cognac ground peppercorn, salt, nutmeg for stuffing | Directions: Cut flour together with margarine until crumbly texture, add an egg and salt, knead dough and refrigerate for 1 hour.
Fry chopped onion in butter, add mushrooms and fry for several minutes. Combine the mass with forcemeat and stew, covered. Season with salt, ground peppercorn and nutmeg. Cool and stir in cognac and an egg. Beat the mass well.
Roll out the prepared dough in a rectangle, put stuffing, dock the edges and make piercings. Make decorations out of the dough remains and stick them to the roll’s surface with egg yolk. Brush the roll with the rest egg yolk and bake in an oven at 390oF (200oC) for 1–1 ½ hour.
Serve the roll cooled. |
