(Recipe #10, pages 120 – 121)
1 pound of fine flour, 6 ounces of butter, one egg, 1/8 quart thick sour cream. Make a dough using a knife, cut it into several portions, and roll each out as thin as possible. Butter a springform pan or iron casserole and spread the dough out in it. Finely chop cooked ham together with some fat (the last of the ham can be used) and an onion. The portion should fill a deep plate.
Now stir together 5–6 beaten eggs, ½ quart thick fresh cream, nutmeg, and ham; spread this forcemeat about ½ inch thick on the dough. Top with a circle of dough, and continue alternating and finishing with dough.
Bake in a hot over for 1 hour; turn it upside down and bring it to the table.
Translated by David Green.