No. 831 — Beef Roulade Stuffed with Bread or Fresh Mushrooms
English historical translation of Molokhovets recipe No. 831 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the minced beef mixture used for the cutlets in No. 827. Spread it on a damp napkin in a layer one finger thick.
Spread approximately 1½ glasses of filling evenly over the meat. With the help of the napkin, roll it into a cylinder and neaten the ends to make an even oblong loaf.
Brush with egg and sprinkle with breadcrumbs. Using the napkin, gently turn it onto a buttered baking sheet; brush the other side with egg, coat with breadcrumbs, pour over butter and place in a hot oven.
When browned, lower the heat, pour in a few spoonfuls of broth and only then start basting; basting too early may soften and crack the crust. Bake for about an hour.
For serving, add one or two spoonfuls of sour cream to the sauce and bring once to the boil.
For the bread filling, remove the outer crust from a five-kopeck French roll and crumble its crumb. Pour on a glass of cream or milk, add ½ Russian pound of veal kidney fat, trimmed of membrane and finely minced, two eggs, salt, nutmeg, pepper, finely chopped dill or parsley, and mix thoroughly.
A salad is particularly recommended with this roulade.
Alternatively, replace the bread filling with fresh mushrooms braised in butter, sour cream and herbs, as in No. 715. Drain any surplus liquid to use in the gravy.
For an egg filling, boil several eggs hard, peel and slice them thinly. Stir in two or three spoonfuls of melted butter, salt, cayenne pepper and chopped dill.
To provide
2 Russian pounds of lean beef ¼ Russian pound of veal kidney fat A three-kopeck French roll ¼–½ onion and 2 egg yolks 1 teaspoon of salt, 5 peppercorns and ⅓ Russian pound of butter 1–2 spoonfuls of sour cream | For the filling: A five-kopeck French bread roll 1 glass of cream or milk ⅛ Russian pound of veal fat 2 eggs and nutmeg Salt and pepper Dill or parsley |