The 1901 Cookbook Archive
No. 871 — Veal Cutlets in Puff Pastry
English historical translation of Molokhovets recipe No. 871 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare raw veal chops (as in the introductory note) or raw minced veal cutlets.
Without brushing them with egg or covering with breadcrumbs first, wrap each cutlet in a thin sheet of puff pastry.
Brush the pastry with egg, sprinkle with crumbs from three or four rusks and put in a hot oven for about half an hour.
Transfer to a platter and pour over rich sauce No. 470, or serve the pastries alongside broth.
To provide
Original source: Read Russian recipe No. 871. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.