No. 225 — Dutch or Swiss Cheese Meatballs
Complete English translation of Molokhovets recipe No. 225 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Grate ¼ Russian pound of ordinary Dutch or Swiss cheese, add one spoonful of butter and pound in a mortar.
Beat in two eggs, add half a French roll soaked in milk and squeezed out, and one spoonful of sour cream. Roll the mixture into balls and coat with breadcrumbs.
Poach in a separate small saucepan of stock, as for other meatballs and dumplings. When cooked, lift out with a perforated spoon, let cool and cut each in half with a sharp knife.
Place in a soup tureen, strain in their cooking broth through a napkin, then pour in the rest of the broth. Serve in clear broth, sour-cream soup or puréed soup.
To provide
¼ Russian pound of cheese and 2 eggs 1 spoonful of butter | ½ five-kopeck French bread roll 1 spoonful of sour cream and 3–4 rusks |