No. 223 — Veal Kidney Meatballs
Complete English translation of Molokhovets recipe No. 223 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Put two veal kidneys into boiling water, let them come to the boil twice, then remove, wash again, peel and chop finely. Salt the meat.
Finely chop one small onion and fry in one spoonful of butter. Combine with the kidneys, add two or three crushed rusks, two eggs, two spoonfuls of sour cream and a little pepper. Pound everything together in a mortar, adding salt and nutmeg.
Shape into balls and roll in breadcrumbs. Just before serving, lower them into boiling broth and cook as in the preceding general note No. 222.
These meatballs may also be made from a suckling pig's kidney and served with suckling pig soup.
To provide
2 veal kidneys and 1 onion 1 spoonful of butter and 6 rusks | 2 eggs and 2 spoonfuls of sour cream Pepper and nutmeg |