The day before the varenikis are needed for use put some pot cheese in a cloth, wrap it up and tie with a striug; lay it on a colander, place a weight on top and leave it without further pressure until the next day so that all the buttermilk drains off. Take it out of the cloth, put it in a mortar, seasoning with salt, pepper and a dash of nutmeg, then pound well to have it a very smooth paste. Now add gradually two ounces of fresh butter then a heaping tablespoonful of marrow fraugipane and as much cream cake paste (No. 132) and lastly four egg-yolks; continue to pound and mix until the paste is exceedingly smooth, then rub it through a sieve; lay it in a vessel and let rest in the ice-box. Prepare a raviole paste (No. 147) and after half an hour roll it very thin and from this cut out some strips; cover each band with a small part of the preparation the size and shape of a nut and form them into small rissoles the same as for ordinary rissoles (No. 161); lay each one as soon as prepared on a slightly floured tin and stand them in a cool place. Ten minutes before serving throw them into a saucepanful of lightly salted boiling water. As soon as poached drain them on a cloth and then arrange them in a silver dish; pour a few spoonsfuls of sweet cream over, serving more separately.

In Russia they substitute melted butter for cream and serve sour cream apart.