No. 279 — Rice Dumplings with Shaped Vegetables
Complete English translation of Molokhovets recipe No. 279 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Bring ½ glass of rice to the boil once, drain in a colander and rinse with cold water. Put into a saucepan with a little salt, pepper and nutmeg, one parsley root and an onion studded with four cloves.
Cover with broth and cook, with a lid, over low heat until the rice is tender. Remove the parsley root and clove-studded onion.
Finely dice another small parsley root, one leek, one small carrot and a little turnip into rice-sized pieces. Cover with broth, cook until tender and drain in a sieve. Mix into the soft rice and beat in one egg.
Shape dumplings with a spoon, arrange on a dish and place somewhere cold until set. Coat in a second beaten egg, or in one yolk mixed with a teaspoon of olive oil, then in grated stale bread.
Five minutes before serving, fry in deep fat or butter until browned, drain on absorbent paper and lower the dumplings into the broth.
To provide
½ glass of rice, pepper and nutmeg 1 parsley root, 1 onion and 4 cloves 1 additional small parsley root, 1 leek, 1 carrot and 1 small turnip | 2 eggs, stale bread and optionally 1 teaspoon of olive oil 1 glass of frying fat |