No. 353 — Meat Croquettes for Broth or Roast Beef
English editorial translation of Molokhovets recipe No. 353 from the 1901 Russian cookbook, with historical measures, method and source.
Cut two Russian pounds of tender beef into pieces, salt, add two or three chopped onions and fry lightly with a spoonful of butter, without scorching.
Remove the meat, chop and pound to a paste. Add two spoonfuls of fine flour, a little pepper and about one-eighth of a nutmeg.
Return to the saucepan, add enough stock to make the filling resemble thick porridge, and cook until it has boiled up three times; cook longer if the mixture remains thin.
Transfer to a stoneware bowl and cool over ice. Shape into balls, flat cakes or any desired form.
Coat in grated stale white bread, then in egg yolk mixed with a little olive oil, then again in grated lean bread. Repeat the coating three times, allowing it to dry after each egg brushing.
After the third coating, fry in Russian butter or deep fat. Drain the croquettes on a sieve lined with absorbent paper and serve immediately, either with soup or as a garnish around roast beef.
To provide
2 Russian pounds of veal, as printed in the supply list ⅛ Russian pound of butter and 2–3 onions 2 spoonfuls of flour and ⅛ nutmeg | 2–3 eggs and a stale five-kopeck bread roll 2–3 teaspoons of olive oil 1 Russian pound of Russian butter or deep-frying fat |