Chicken and Pancake Croquettes (Cutlets iz Tzipliat e olady)

Ingredients

• half a pound of French rolls
• a pint of cold water
• the same quantity of cold fowl
• one or two fat livers
• a tablespoonful of onions
• one or two truffles chopped fine
• two ounces of butter
• a teaspoonful of salt

Method

1. 1

   Soak half a pound of French rolls in a pint of cold water.

2. 2

   Mince very fine the same quantity of cold fowl, one or two fat livers, and a little suet.

3. 3

   Press the bread in a clean cloth to extract all the water.

4. 4

   In a stewpan, melt two ounces of butter, add a tablespoonful of onions and one or two chopped truffles, fry for two minutes, then add the bread and stir until dry.

5. 5

   Add the meats and season with salt.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 206. The excerpt below is the record exactly as published.

two ounces of butter ; season, and close the stewpan hermetically, keeping it at the entrance of the oven for ten minutes, then remove back, and let it cool. Coulebiaca Paste. Dilute about a quarter of an ounce of good yeast with a tablespoonful of warm milk ; pass the liquid through 520 RUSSIA a sieve into a kitchen basin, and prepare a leaven by introducing as much flour as it can absorb, keeping the paste soft. Cover, and put it on to a warm place to rise. When ready introduce gradually three ounces of flour, two ounces of butter scarcely melted, a little milk, and two whole eggs. Work the paste to give it a little consistency, gather it up, cover it, and let it rise again previous to using it. Spread on a floured napkin a flat of coulebiaca paste, more long than wide, mask the centre of this flat with a layer of prepared forcemeat, on which place a layer of cold boiled rice. On this rice put the fillets of fish in layers, intermixing each layer with fine herbs cooked, and thicken with a little cold sauce. Mask the fish with the remainder of the forcemeat, then raise the paste over the preparation, solder it carefully, and turn the pie out on to a baking sheet. Let the paste rise in a warm temperature. Brush over with melted butter, then sprinkle over a handful of breadcrumbs, and bake in a moderate oven for one hour. Send up separately a boatful of brown sauce reduced with white wine. Brown Sauce. Rub two ounces of butter over the bottom of a stew- pan ; peel two or three large onions, cut them in thick slices, lay them on the bottom, cut into small pieces about two pounds of knuckle of veal (half veal and beef can be used ; or if no veal all beef), all meat, or three pounds if with bone, a quarter of a pound of lean bacon 521 BANQUETS OF THE NATIONS cut small, two cloves, a few peppercorns, a tablespoonful of salt, two bay leaves, a gill of water ; set it on a brisk fire, let it remain ten minutes, then stir it well round, subdue the fire, let it remain a few minutes longer, and stir now and then till it has a nice brown colour ; fill your pan with three quarts of water ; when boiling, set it on the corner of the stove, with the lid three parts on the saucepan ; when boiling, skim off the fat ; after one hour or one hour and a half simmering, pass it through a sieve into a basin. Kopt chonnoye Kabannoe Myasso. (Roast Wild Boar.) Choose the saddle or haunch of a young wild boar, remove the swarth, put the meat in a kitchen basin, moisten nearly to height with cooked pickle consisting of oil, red wine, vinegar, chopped onions, bay leaves, pepper and salt, and steep for two days. Drain the meat, sponge well, place it in a stewpan with hog's lard, fry on a moderate fire to a nice colour, then sprinkle over two tablespoonfuls of powdered sugar ; two minutes after, moisten with the pickle passed through a sieve ; let the liquid boil on a moderate fire till the meat is three parts cooked ; drain, and place it in another stewpan and keep it warm. Remove the fat from the stock and strain it through a sieve. Crumble two spice cakes, moisten them with a little tepid water, crush them with a spoon, dilute this paste with a part of the stock, pour all to- gether into a stewpan, and bring to the boil, stirring 522 RUSSIA all the time ; it should then be as thick as a medium cream. Boil this on side of fire for ten minutes, pour it through a strainer into a stewpan containing the wild boar, add to it a handful of pistachios ; finish cooking the meat in this sauce on a very moderate fire, repeatedly basting with sauce. Ten minutes before serving, mix in the sauce a handful of currants, same of sultana raisins well cleaned in tepid water. Keep up a moderate ebullition till the moment of serving ; then dish the piece of wild boar, surrounding it with sauce and gar- nishes including roasted potatoes. Vireska e Sadovy Tzikory. (Fillet of Beef and Endive.) Cut tender fillets into slices, season, and cook them on a gridiron. Glaze and lay them over a pile of mashed potatoes. A small piece of cooked goose liver or pate de foie gras should be laid on each fillet, surmounted by a little heap of chopped truffles. Serve with stock cullis in which some tomato puree has been mixed. Stewed Endive. Clean and pick over two heads of endive, and blanch by first putting them into hot water and then into cold ; chop them finely, put them into a stewpan with enough broth to cover, along with a bouquet game, and stew until the endive is done and the broth all boiled away, leaving it quite dry. Add two ounces of butter, a little nutmeg, salt and pepper to taste; mix them well, and send quite hot to table along with croutons. May be eaten as a separate dish. 523 BANQUETS OF THE NATIONS Cutlets iz Tzipliat e olady. (Chicken and Pancake Croquettes.) Put half a pound of French rolls to soak in a pint of cold water ; mince very fine the same quantity of cold fowl, one or two fat livers, and a little suet. Press the bread in a clean cloth to extract all the water ; put into a stewpan two ounces of butter, a tablespoonful of onions, and one or two truffles chopped fine ; fry for two minutes, then add the bread ; stir with a wooden spoon until rather dry, then add the meats ; season with a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.