No. 1772 — Fried Rice Cutlets, Savoury or Sweet
English historical translation of Molokhovets recipe No. 1772 from the 1901 Russian cookbook, retaining original methods and measures.
Cook one and a half glasses rice in six glasses water or milk until soft but not completely broken down. Salt and cool.
Stir in a spoonful butter, one whole egg and two yolks, form cutlets on a floured board.
Dip in two beaten yolks mixed with half a spoonful olive oil, coat with grated stale bread or sifted rusks and fry in butter or deep-frying fat.
Serve at breakfast or as a second course with mushroom or sweet-and-sour sauce.
For dessert, flavour the rice with rose water, chopped sweet almonds, sugar rubbed on lemon zest or cinnamon.
Fry the sweet cutlets and serve with sabayon No. 490, milk sauce No. 488 or rum sauce No. 494.
To provide
1½ glasses rice and 5 eggs 2 bottles milk and 1 spoonful butter | ¼ pound butter or frying fat ½ spoonful olive oil and ½ white roll |