• 3 cups flour
• 1 lb. sweet butter, divided
• 3/4 cup cold water
• 2 tsp. salt, divided
• 1 tbsp. rum or vodka
• 2 lbs cabbage
• 1 tsp. sugar
• 3 hardboiled eggs, peeled and chopped
• Milk
• 1 egg yolk

Preparation:
To make the dough combine 3 cups flour with 1/2 lb. cold sweet butter (2 sticks), cutting it until the mixture resembles coarse crumbs. Mix together the 3/4 cup water, 1 tsp. salt, and the rum or vodka. Add this to the flour mixture and gently mix. Turn out onto a floured board and roll out dough into a rectangle about 1/2-inch thick. Fold into thirds, seal in a plastic bag and refrigerate for a few hours or overnight.
Bring one stick butter (1/4-lb.) to room temperature. Roll out dough again to a thickness of 1/2-inch and spread butter on it. Fold into thirds and roll again. Fold the dough again, place in airtight plastic in refrigerator.
Finely shred the cabbage as if you were making cole slaw. (Or you can use 3 bags of the already shredded cabbage that you can purchase at some supermarkets, but be sure the cabbage is very white and fresh.) Put cabbage in a pan with enough milk to cover 1/2 the depth of the cabbage. Add 1 tsp sugar and 1 tsp. salt. Mix gently and cook, uncovered, until soft. Drain cabbage well. Into the pan that you used to cook the cabbage, put the remaining 1 stick of butter and heat to melt. Add the cabbage and the chopped hard-boiled eggs.
Preheat oven to 550-degrees F. Butter a 9 x 12 x-inch pan. Take 3/4 of the dough, roll it into a rectangle slightly larger than the pan, bringing the dough up the sides and cutting off the excess. Spread cabbage mixture over top. Roll out remaining dough and place over top. Pinch edges to seal. Brush with an egg wash that you have made by combining one egg yolk and 1-tsp. water. Make holes in the top of the pie to let steam escape during cooking.
Place pan on lowest rack of preheated oven. Bake for 15-minutes. Move up to middle rack and lower heat to 500-degrees. Bake another 30 to 35 minutes, watching to see that it does not burn. Note: Doubled, to serve a large group, this recipe will fill a standard 12 x 18-inch baking sheet.

• 3 cups flour
• 250 g butter
• 15 g yeast
• 0.5 c milk
• Filling:
  • 500 g meat
  • 2-3 onions
  • 2-3 potatoes
  • parsley
  • dill
  • salt
  • pepper
  • 2 eggs
  • 0.5 c meat stock

Preparation:
Make dough from the butter, flour, 1 egg, yeast, and put it in the cold. Roll out the dough in a layer 1 cm thick. Place a half of it in a dripping pan and cover with the meat filling, onions and herbs. Salt the filling, add some pepper, 1 bay leaf, and finely chopped raw potatoes. Cover with the second layer of dough, and spread an egg over it. Make small holes in the pie, and pour some broth through it while baking. Bake in a hot oven for 30-40 minutes.

• 4 cups of all-purpose flour
• 1/2 pound of chilled unsalted butter, cut into bits
• 6 tablespoons of chilled vegetable shortening
• 1 teaspoon of salt
• 10 to 12 tablespoons of ice water
• Filling:
  • 2 cups of dry white wine
  • 1 cup of coarsely chopped onions
  • 1/2 cup of coarsely chopped celery
  • 1 cup of scraped, coarsely chopped carrots
  • 10 whole black peppercorns
  • 4 1/2 teaspoons of salt
  • 2 1/2 pounds of fresh salmon, in one piece
  • 8 tablespoons of unsalted butter (1/4 pound stick)
  • 1/2 pound of fresh mushrooms, thinly sliced
  • 3 tablespoons of fresh, strained lemon juice
  • freshly ground black pepper
  • 3 cups of finely chopped onions
  • 1/2 cup of unconverted, long-grain white rice
  • 1 cup of chicken stock, fresh or canned
  • 1/3 cup of finely cut fresh dill leaves
  • 3 hard-cooked eggs, finely chopped

Preparation:
In a large, chilled bowl, combine the flour, butter, shortening and salt. Working quickly, use your fingers to rub the flour and fat together until they blend and resemble flakes of a coarse meal. Pour 10 tablespoons of ice water over the mixture all at once, toss together lightly and gather into a ball. If the dough seems crumbly, add up to 2 tablespoons more of ice water by drops. Divide the dough in half, dust each half with flour, and wrap them separately in wax paper. Refrigerate 3 hours, or until firm.
Combine 3 quarts of water, wine, coarsely chopped onions, celery, carrots, peppercorns, and 3 teaspoons of salt in a 4- to 6-quart enameled or stainless steel casserole. Bring to a boil over high heat, then lower the salmon into the liquid and reduce the heat to low. Simmer 8 to 10 minutes, or until the fish is firm to the touch. With a slotted spatula, transfer the fish to a large bowl and separate it into small flakes with your fingers or a fork.
Melt 2 tablespoons of butter in a heavy 10- to 12-inch skillet set over high heat. Add the mushrooms, reduce the heat to moderate, and, stirring occasionally, and cook for 3 to 5 minutes, or until the mushrooms are soft. With a slotted spoon, transfer the mushrooms to a small bowl and toss them with lemon juice, 1/2 teaspoon of salt and a few grindings of black pepper.
Melt 4 more tablespoons of butter in the skillet over high heat and drop in all but 1 tablespoon of the finely chopped onions. Reduce the heat to moderate and, stirring occasionally, cook 3 to 5 minutes, or until the onions are soft but not brown. Stir in the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper and with a rubber spatula, scrape into the mushrooms.
Now melt the remaining 2 tablespoons of butter in the skillet over high heat. Drop in the remaining tablespoon of onion, reduce the heat to moderate and stirring frequently, cook for 2 to 3 minutes, or until soft but not brown. Stir in the rice and cook 2 or 3 minutes, stirring almost constantly, until each grain is coated with butter. Pour in the chicken stock, bring to a boil, and over the pan tightly. Reduce the heat to low and simmer for 12 minutes, or until the water is completely absorbed and the rice is tender and fluffy. Off the heat, stir in the dill with a fork. Add the cooked mushrooms and onions, rice and chopped, hard-cooked eggs to the bowl of salmon and toss together lightly but thoroughly. Taste for seasoning.