No. 862 — Veal Chops with Piquant Sardine Sauce
English historical translation of Molokhovets recipe No. 862 from the 1901 Russian cookbook, retaining original methods and measures.
Take nine or ten veal rib chops and trim as described in the introductory note. Fry in ¼ Russian pound of good butter until light brown, without overcooking.
Remove the chops from the saucepan and to the pan butter add two teacups of fresh sour cream and 1½ cups of strained broth.
Finely chop and pound eighteen sardines to a smooth paste. If sardines are unavailable, use Reval sprats or even good Dutch herring.
Add the fish paste to the sauce and cook thoroughly, stirring until perfectly blended and the paste does not separate from the liquid.
Return the chops to the sauce, boil for about three minutes and transfer to a serving dish.