The 1901 Cookbook Archive
No. 717 — Fried Porcini, Another Method
English historical translation of Molokhovets recipe No. 717 from the 1901 Russian cookbook, retaining original methods and measures.
Scald large porcini with boiling water and dry on a towel.
Dip in beaten egg, coat in breadcrumbs, fry in butter and serve with chicken or veal sauce.
Original source: Read Russian recipe No. 717. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.