No. 869 — Veal Chops with Mushrooms and Madeira
English historical translation of Molokhovets recipe No. 869 from the 1901 Russian cookbook, retaining original methods and measures.
Trim the chops and, about three quarters of an hour before serving, brown them as described in the introductory note but without coating them with eggs or breadcrumbs.
Transfer to a deep sauté pan and add finely sliced and fried porcini, or boiled preserved mushrooms. Pickled porcini may be used as a last resort; first boil briefly, rinse with cold water and then fry them in butter.
Lightly brown ½ spoonful of butter with a spoonful of flour and dilute with two glasses of broth. Bring to the boil, stir in a spoonful of tomato purée and a glass of sour cream, and boil again.
Season with salt and cayenne pepper, add a small glass of Madeira and strain the sauce over the chops. Cover and braise over low heat for about half an hour.
Arrange the chops in a circle on a platter and pour over the sauce. Fill the middle with crisp fried potatoes and stand a sprig of fresh parsley in the centre.
To provide
6–8 veal chops ⅜ Russian pound of butter 2 eggs and 6 rusks About 20 mushrooms Salt and cayenne pepper ½ spoonful of butter | 1 spoonful of flour 1 glass of sour cream 1 heaped spoonful of tomato purée 1 small glass of Madeira Potatoes and 1 spoonful of butter Parsley |