Russian Collops

Ingredients

• 1 oz. of butter
• 2 tablespoonfuls of flour
• four beaten eggs
• 1 teacupful of cream
• beaten egg for dipping
• season the mixture with salt

Method

1. 1

   Put 1 oz. of butter into a saucepan with 2 tablespoons of flour, stir it well over the fire, and pour in 4 beaten eggs and 1 teacupful of cream.

2. 2

   Season the mixture with salt, stir it with a wooden spoon until on the point of boiling, then take it off immediately.

3. 3

   Melt 1 lb. of butter in a frying-pan, pour in some of the mixture, and fry until lightly browned on both sides.

4. 4

   Cut each cake into halves, trim into equal-sized oblong-shaped pieces, cover with quenelle force-meat, roll them round, moisten the edges to make them stick, dip in beaten egg, coat thickly with breadcrumbs, and fry in boiling butter until browned.

5. 5

   Drain the Collops, put them on a hot dish, garnish with fried parsley, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 451. The excerpt below is the record exactly as published.

Russian Collops. — Put loz. of butter into a saucepan with 2 table-spoonfuls of flour, stir it well over the fire, and pour in four beaten eggs aid 1 teacupful of cream. Season the mixture with salt

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