No. 728 — Fried Saffron Milk Caps
English historical translation of Molokhovets recipe No. 728 from the 1901 Russian cookbook, retaining original methods and measures.
Wash the mushrooms in cold water, bring once to the boil and salt them, allowing ½ teaspoon of salt for each Russian pound. Mix.
Coat each mushroom in flour and put into hot butter that is already lightly browned, with shredded onion. Fry for about six minutes, turning the mushrooms like beefsteaks: they should lie side by side, not in a heap.
Transfer to a dish and serve immediately. For six people use two Russian pounds for a separate breakfast dish, or one pound as a garnish. Serve pepper separately.
To provide
1 Russian pound of saffron milk caps ½ teaspoon of salt ¼ Russian pound of flour 1 onion | ¼ Russian pound of butter Fresh green dill Pepper, served separately |