No. 1223 — Herring Cutlets with Bread or Potatoes
English historical translation of Molokhovets recipe No. 1223 from the 1901 Russian cookbook, retaining original methods and measures.
Soak ordinary or Dutch herrings for twenty-four hours, eviscerate, debone and skin, and chop finely.
Add one or two onions minced and fried in ½ spoonful of butter, a French roll soaked in milk or six boiled potatoes, two eggs, two or three spoonfuls of sour cream, pepper and a little butter.
Mix, form cutlets, coat in egg and breadcrumbs and fry in butter.
Instead of bread or potatoes, boiled finely chopped beef may be used.
Serve with brown sweet-and-sour lemon or caper sauce No. 406, chiefly at breakfast.
A fasting-day alternative is made with ½ glass of mustard, olive or poppy-seed oil.
To provide
4–5 ordinary or Dutch herrings 1 French white roll and 2 eggs 1 glass of milk and ½ teaspoon crushed pepper; optional 6 potatoes | 2–3 spoonfuls of sour cream 1–2 onions and 2 spoonfuls of butter Breadcrumbs from bread crust plus 2–3 rusks |