6 large pancakes 1/4 cup of dry bread crumbs 1/2 cup of cooked rice 4 mushrooms, sliced 7 tablespoons of butter 1/2 cup of cooked peas 1/2 cup of chopped veal 1/2 cup of cooked cauliflower, broken up 1/2 cup of sour cream 2 egg yolks
Make pancakes about 6 inches in diameter, or to fit the round 1 1 1/2 quart casserole in which you will cook the dish. Grease the casserole and sprinkle it with dry bread crumbs. Put in 1 pancake. Spread with rice. Cover with second pancake. Sauté mushrooms in 1 tablespoon of butter and spread over. Cover with pancake. Sauté peas briefly in 2 tablespoons of butter and place on pancake. Cover with pancake. Sauté vela in 2 tablespoons of butter until it loses its red color. Spread on and cover with pancake. Sauté cauliflower in 2 tablespoons of butter and spread over. Top with last pancake. Mix sour cream and egg yolks thoroughly and pour over all. Bake in 300ºF. oven for 25 minutes. Serves 6
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