| How To Cook: |
|
|
|
THE PANCAKES:
|
1. Place the eggs in a blender. Add the water, flour, and salt. Blend until smooth. Over a medium burner, heat a 10-inch Silverstone-lined slope-sided frying pan. This will give you an 8-inch round pancake.
|
2. Oil the pan with a bit of the peanut oil and pour in about 3 tablespoons of the batter. Do this quickly and tilt the pan so that the batter covers the pan evenly. Cook on one side only, and only until the top is dry.
|
3. The pancakes should not be at all browned or too dry, so be sure that the heat is not too high. Stack the cooked pancakes as you cook them, separating them with waxed paper.
|
|
THE FILLING:
|
1. Simmer the veal and chicken in the Chicken Stock until just cooked, about 15 minutes. Strain the meat and save the stock for another dish.
|
2. To make the filling, grind the meats fine in a meat grinder. Add ˝ cup of the Paprika Gravy and season with salt and pepper.
|
3. Heat a 10-inch frying pan and add the lard. Add the filling mixture to the pan and warm it over a low flame. In another 10-inch frying pan, warm the pancakes individually over a low flame.
|
4. Place a warm pancake on a large plate and put about 1/3 cup of filling in the center. Fold in the sides of the pancake and roll it up into a rectangle. Roll all of the pancakes.
|
5. Place them, 4 at a time, in an oiled frying pan and, with the pan covered, barely toast the bottom of the pancake rolls. Keep cooked pancakes warm while making the rest.
|
6. Serve on warmed plates topped with the remaining Paprika Gravy, warmed, and a dollop of sour cream.
|
