No. 1773 — Rice Cutlets with Chocolate Sauce
English historical translation of Molokhovets recipe No. 1773 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare soft rice as in No. 1772, adding a teaspoon butter and spoonful sugar.
While hot stir in half a vanilla pod crushed with a lump sugar; cool and beat in two eggs or three yolks.
Shape small pear-like cutlets, dip in yolks mixed with olive oil, coat with grated stale bread and fry in boiling butter or frying fat.
Drain on absorbent paper and roll in grated chocolate.
For sauce cream two yolks with two lumps fine sugar, mix with two spoonfuls grated chocolate and two glasses boiled milk cooled slightly.
Heat while stirring until thick but do not boil; pour over the cutlets.
Optionally stuff the cutlets with thick jam: make a little ball of rice, put jam into a hollow and gently shape into a pear before coating and frying.