No. 1752 — Fluffy Groats or Rice with Mushroom Broth
English historical translation of Molokhovets recipe No. 1752 from the 1901 Russian cookbook, retaining original methods and measures.
Rub two glasses Smolensk groats with two eggs, dry and sieve; alternatively use two glasses rice, briefly blanched.
Soak five to ten dried mushrooms, scald and boil them in fresh water with salt, roots and spices. Remove and finely chop.
Strain and measure two and a half glasses of mushroom stock, add two spoonfuls butter fried with onion, bring to the boil and pour in all the grains while stirring constantly.
Boil five minutes over high heat, then cover and cook ten minutes over lower heat.
Stir to remove lumps, add more butter and the chopped mushrooms, and bake until lightly browned. Unmould to serve.
The stock is seasoned with carrot, parsley, celery, onion, leek and allspice.