No. 653 — Carrots, Turnips, Potatoes and Cabbage with Milk Béchamel
English historical translation of Molokhovets recipe No. 653 from the 1901 Russian cookbook, retaining original methods and measures.
Serve the four vegetables in a four-compartment salad dish or on one platter divided into four by baked strips of pastry.
To make the divider, mix one egg with one spoonful of water and enough flour to produce a very stiff dough. Roll into a long sheet, cut two strips, decoratively notch one edge of each, and arrange crosswise on a baking sheet. Brush with egg and bake until browned.
The author recommends baking the divider separately and only then transferring it carefully to the serving platter.
Cut all the vegetables into small pieces. Boil each vegetable separately in salted water, then drain.
Five minutes before serving, add the vegetables to prepared béchamel No. 433 and bring to the boil once. Arrange each vegetable in its own compartment.
To provide
1 glass of chopped carrots 1 glass of chopped turnips 1 small head of cabbage cut into pieces | 1 Russian pound of sliced potatoes 1½ spoonfuls of butter and some broth Béchamel sauce No. 433 |