No. 512 — Dried Green Peas with Mushroom Cutlets
English historical translation of Molokhovets recipe No. 512 from the 1901 Russian cookbook, retaining original methods and measures.
Cook the dried green peas as described in the general note, drain in a sieve and allow the water to run off.
Boil ⅛ Russian pound of dried porcini in water and chop them finely. Cook one glass of rice until soft in water with salt, nutmeg and parsley.
Mix the mushrooms and rice, shape into cutlets, coat in egg and crushed rusks, then fry in Finnish-style butter or poppy-seed oil.
Rub one teaspoon of flour into one spoonful of butter and thin with a glass of mushroom stock mixed with the cooking stock from the peas. Boil.
Arrange the peas on a dish, pour the sauce over them and garnish with the mushroom cutlets.
To provide
¼ Russian pound, or ¾ glass, of dried green peas 2 onions and 1–2 lumps of sugar 1 glass of rice, salt and pepper Nutmeg and 1 parsley root ⅛ Russian pound of dried mushrooms and 1 spoonful of butter | 1 teaspoon of flour ¼ glass of Provençal or poppy-seed oil Or 2 spoonfuls of Finnish-style butter Optional 4–5 rusks and 2 eggs |