No. 1028 — Minced Chicken Cutlets
English historical translation of Molokhovets recipe No. 1028 from the 1901 Russian cookbook, retaining original methods and measures.
Singe and eviscerate a lean hen, even an older one. Remove the skin and all the flesh, and mince finely or pass through a meat grinder.
Add the crumb of a small three-kopeck white bread roll soaked in milk, together with a piece of butter. Pound the mixture and rub through a coarse sieve.
Season with about ½ teaspoon of salt and, if desired, a little pepper or nutmeg. Substitute thin cream for milk for more delicate cutlets. Mix well; the source specifically says not to add onion or egg to veal-type cutlets.
Shape cutlets on a wet board, coat in breadcrumbs and fry gently in butter in a copper sauté pan.
Make broth from the bones, wings and feet. The author suggests a five-Russian-pound hen, or two hens of 2½ pounds each, for eight or nine cutlets and six full bowls of broth.
Serve with the garnishes used for fried brains, No. 834.
To provide
1 or 2 hens 1 glass of cream or milk Optional pepper or nutmeg | 1 spoonful of butter A three-kopeck roll and ½ glass of breadcrumbs ¼–⅓ Russian pound of butter |