No. 828 — Cutlets Made with Beaten Egg Whites
English historical translation of Molokhovets recipe No. 828 from the 1901 Russian cookbook, retaining original methods and measures.
Scrape 2 Russian pounds of tender beef with a knife and work it with a spoon. Add one spoonful of butter, a three-kopeck French roll soaked in water or broth, salt, pepper, two egg yolks and two whipped egg whites.
Shape round cutlets resembling klops, roll in flour and fry briefly in butter until firm.
Transfer to a wide saucepan along with the frying butter, add more butter and a little broth and braise covered.
Serve with the sauce from the pan, optionally adding about two spoonfuls of sour cream, or with any of the accompaniments described in No. 827.
To provide
2 Russian pounds of tender beef A three-kopeck French roll and 2 eggs ½ Russian pound of butter in total | Salt, pepper and optional sour cream ½ glass of flour and 1 glass of milk Additional ingredients for the sauce are measured separately |