No. 1061 — Turkey or Chicken Cutlets with Lemon, Madeira and Capers
English historical translation of Molokhovets recipe No. 1061 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the fillets from one turkey or two hens, trim the sinews and mince finely.
Add ½ Russian pound of butter, just under ¼ teaspoon of mace, salt and a three-kopeck French roll soaked in a glass of milk; optionally one egg. Pound thoroughly in a mortar.
Form small cutlets, coat with breadcrumbs and fry in two spoonfuls of butter.
For the sauce, add the juice of ¼ lemon, ¾ small glass of Madeira and some capers to the frying juices, dilute with one glass of broth and boil. Alternatively use champignon sauce No. 435 or truffle sauce No. 413.
Arrange cutlets in a circle, optionally filling the middle with fresh peas No. 516 or dried peas No. 511.
For a large party, place the cutlets in two long rows and pour over one of the same sauces. On a separate dish arrange rows of green beans, boiled potatoes with butter and herbs, chestnuts, fried sausages, turned carrots and turned turnips, separated by strips of pastry.
The source additionally allows truffle sauce No. 413 or 455 and sauces of greens or root vegetables.
Use the remaining poultry bones and flesh for soup No. 19 or 23 the following day.
To provide
1 turkey or 2 hens 3 spoonfuls of butter ¼ teaspoon of mace A three-kopeck French roll and 1 glass of milk | 2 eggs and 5–6 rusks For the sauce: Optional ¼ lemon and ¾ small glass of Madeira ¼ small jar of capers |