No. 770 — Pudding from Boiled Beef
English historical translation of Molokhovets recipe No. 770 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop boiled beef left over from the previous day's broth.
Chop one or two onions and fry in one spoonful of butter. Add the beef and fry very lightly, then salt. Mix in ½–1 glass of very fresh sour cream, two or three raw eggs, a little pepper and about ½ glass of grated stale white bread.
Transfer to a buttered saucepan sprinkled with breadcrumbs and bake. Turn out onto a serving dish and pour over sardelle sauce No. 411 or champignon sauce No. 435. Serve as a second course.
To provide
Boiled beef ½ glass of grated white bread 2–3 eggs and 1½ spoonfuls of butter | ½–1 glass of sour cream Pepper and 1–2 onions Sauce, as desired |