The 1901 Cookbook Archive
No. 867 — Veal Escalopes, Cut Like Beefsteaks
English historical translation of Molokhovets recipe No. 867 from the 1901 Russian cookbook, retaining original methods and measures.
Take 3 Russian pounds from the very tender kidney-end fillet of veal and cut into slices like beefsteaks.
Wrap each slice in a napkin, beat gently to give it a round shape, then make several small cuts around its edge.
Melt ½ spoonful of butter and fry these escalopes. If desired, first dip them in egg and breadcrumbs.
Serve with boiled macaroni sprinkled with cheese, or vegetables and greens. If served with sauce alone, the author usually recommends a dark, piquant sauce.
Original source: Read Russian recipe No. 867. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.