No. 233 — Dried Porcini Mushroom Fritters for Soup and Borscht
Complete English translation of Molokhovets recipe No. 233 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Boil ¼ Russian pound of dried mushrooms until soft and drain in a sieve. When completely dry, chop as finely as possible.
Add the crumb of two French bread rolls soaked in mushroom stock and squeezed dry, a spoonful of sour cream, ¼ glass of melted butter, two or three eggs, salt and one onion baked or fried in butter.
Pound everything thoroughly and allow the forcemeat to swell. Roll into balls like small fritters, coat in egg yolk mixed with two teaspoons of olive oil and then in grated bread. Fry in butter or deep fat.
Serve instead of small pies with mushroom soup, potato soup or borscht. Pour some of the mushroom stock into the soup; the rest may be saved for the following day to make Smolensk-groat porridge.
To provide
¼ Russian pound of dried mushrooms and 2–3 eggs 2 three-kopeck French bread rolls; ¼ pound of butter 2 spoonfuls of sour cream | 3 teaspoons of olive oil and 2 egg yolks 1 onion and grated bread |