Pancakes Stuffed With Ham Recipe
Ingredients
14 oz. lean ham
1 egg yolk
1/5 pt. bechamel sauce
1/2 tsp. red paprika
Pinch of ground black pepper
1/5 pt. sour cream
2 eggs
5 oz. bread crumbs
7 1/2 oz. lard
For 10 pancakes:
2 eggs
5 oz. flour
3/5 pt. milk
3 1/2 oz. lard
A little salt
Directions
Cook 10 pancakes from salted batter.
Cut ham finely and mix well with bechamel sauce, sour cream, flavour with pepper, red paprika, and with salt, if necessary.
Fill pancakes with the stuffing, roll them up, turning in edges, then dip into eggs, dredge in bread crumbs and fry in hot fat.
Tomato or Madeira sauce should be served separately.
As an alternative to pancakes fried in bread crumbs, they may be prepared without coating; put them in a buttered, fireproof dish, sprinkle with sour cream and melted butter and cook in a hot oven.
Cut ham finely and mix well with bechamel sauce, sour cream, flavour with pepper, red paprika, and with salt, if necessary.
Fill pancakes with the stuffing, roll them up, turning in edges, then dip into eggs, dredge in bread crumbs and fry in hot fat.
Tomato or Madeira sauce should be served separately.
As an alternative to pancakes fried in bread crumbs, they may be prepared without coating; put them in a buttered, fireproof dish, sprinkle with sour cream and melted butter and cook in a hot oven.
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