No. 864 — Veal Chops with Brains
English historical translation of Molokhovets recipe No. 864 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare and trim the veal chops as described in the cookbook's introductory note. Salt, dip each chop in beaten egg and breadcrumbs; alternatively, omit the egg and coat in flour.
Put the chops into a frying pan with hot butter and fry on both sides, keeping them juicy and golden yellow.
The following ways of serving are given:
a) Pour over the strained frying juices diluted with two or three spoonfuls of broth, and offer a salad.
b) Alternatively serve with sauces Nos. 405 or 408, garnishing with pickles or cooked and sliced amourettes (the animal tissue named in the original).
c) Or serve with green-pea sauce; fried or boiled potatoes; mashed potatoes; potato croquettes; spinach sauce; carrot sauce; and similar garnishes.
d) Or with truffle sauce, No. 407.
e) Or with sauce No. 406 or the sweet-and-sour sauce No. 415.
To provide
9 veal chops and 2 eggs | 6 rusks, or ½ glass of flour, and ¼ Russian pound of butter |