No. 1270 — Milanese-Style Zander Cutlets with Rice and Crayfish Sauce
English historical translation of Molokhovets recipe No. 1270 from the 1901 Russian cookbook, retaining original methods and measures.
Fry zander cutlets by the method just described in the book.
For the rice, soak one glass of rice in cold water for several hours, drain, bring once to the boil in fresh cold water, drain and rinse.
Melt ¼ Russian pound of butter and ¼ pound of finely chopped ox bone marrow. Fry one onion until golden and remove it.
Add the rice, fry lightly and pour in a glass of white wine. When it begins to thicken, add two pinches of saffron and gradually pour in hot broth, stirring to prevent burning and keeping the grains distinct.
Cook until ready without over-softening, sprinkle generously with grated Parmesan and serve immediately, garnished with zander cutlets and crayfish sauce.
For crayfish sauce boil thirty crayfish with salt and dill. Remove tails and claws, dry and pound the shells and fry them red in two spoonfuls of butter.
Add flour, dilute with three glasses of broth and boil thoroughly. Strain, add two or three spoonfuls of sour cream or cream and a little lemon juice, boil once, then add the crayfish tails and claws.
Alternatively garnish with pickled crayfish tails No. 4089 and use fresh sour-cream white sauce No. 460.
To provide
For cutlets: 8 Russian pounds of zander ½ French roll, pepper and ½ glass of flour ¾ glass of milk and ¼ glass of thick Cream and ¼ Russian pound of butter For rice: 1 glass of rice and ¼ pound Of ox bone marrow ¼–½ Russian pound of Parmesan | 1 glass of white wine and lemon juice 1 onion and 2 pinches of saffron For sauce: 30 pickled crayfish tails Or 30 live crayfish ½ glass of flour and 2 spoonfuls of butter 2–3 spoonfuls of sour cream |