No. 750 — Rice Cutlets and Small Pies
English historical translation of Molokhovets recipe No. 750 from the 1901 Russian cookbook, retaining original methods and measures.
Bring 1½ glasses of rice once to the boil, drain in a sieve and rinse with cold water. Transfer to a saucepan with a little water, salt, pepper, nutmeg, one parsley root and one onion studded with four cloves.
Cook until the rice is thoroughly soft. Remove the parsley root and onion and, if desired, rub the rice through a sieve.
Beat one or two eggs into the rice and shape small round cutlets, placing meat or mushroom forcemeat in their centers. For mushroom filling, the source specifies ⅛ Russian pound of dried mushrooms, ½ spoonful of butter and ½ onion.
Coat the cutlets in another egg and crumbs from four or five rusks, then fry in butter or frying fat. Serve as a garnish for greens or chicken or turkey in sauce.
To provide
1½ glasses of rice, pepper and nutmeg 1 parsley root and 1 onion 4 cloves and 2–3 eggs 4–5 rusks and ¾ glass of frying fat | For the stuffing: ⅛ Russian pound of dried mushrooms ½ spoonful of butter ½ onion |