Delicious Russian blinis piled up and layered with a creamy chicken and mush-room sauce, Karani (kah-rah-nee) makes an excellent light lunch or supper dish.
2 oz. butter
1 medium-sized onion, chopped
8 oz. mushrooms, wiped clean and chopped
10 oz. cold cooked chicken, chopped
4 chicken livers, cooked and finely chopped
4 fl. oz. chicken stock
1 tablespoon cornflour , dissolved in
2 tablespoons water
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper … A g teaspoon cayenne pepper
8 fl. oz. sour cream Blinis, made with
3 oz. buckwheat flour and
8 oz. flour, kept warm
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Add the mushrooms and cook, stirring occasionally, for 3 minutes, or until the mushrooms have softened slightly.
Add the chicken and chicken livers to the pan and stir well until they are well coated with the butter. Pour in the stock and cornflour mixture and sprinkle in the thyme. Bring to the boil, stirring constantly, and cook for 2 minutes. Add the salt, pepper and cayenne and stir well to mix.
Reduce the heat to low and stir in the sour cream. Cook gently until the mixture is creamy and hot but not boiling. Remove the pan from the heat.
Place one blini on each of four warmed individual serving plates. Spoon
2 tablespoons of the chicken mixture on to each one, then top with another blini. Continue to make layers in this way until all the ingredients are used up, ending.with a layer of the chicken mixture.
Serve at once.