|
About this Recipe:
This recipe draws its inspiration
from the well known Russian cook and prolific recipe
author, Elena Molokhovets. She lived and wrote in the
18th Century, a time when well-to-do Russian families
could afford to employ French cooks who inturn influenced
Russian palettes and culinary history.
I did not achieve success with Molokhovets'
recipe for the pastry cases so have substituted hers
for this one which has worked well on its own or when
making a double recipe.
The Coffee Bechamel (and syrup) is
adapted from Molokhovets' original recipe as translated
into English by Joyce Toome. It is easy to make and
absolutely delicious.
|
