The 1901 Cookbook Archive
No. 872 — Veal Cutlets with Sour-Cream or Milk Béchamel
English historical translation of Molokhovets recipe No. 872 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare minced or rib veal cutlets, adding about ½ spoonful of butter.
Without brushing with egg or scattering breadcrumbs, place on a baking sheet greased with ½ spoonful of butter.
Cover each cutlet with béchamel, sprinkle with grated cheese and bake in the oven.
To provide
2 Russian pounds of veal ½ French loaf, salt and pepper ½ spoonful of butter Alternatively: 9 veal chops and ½ spoonful of butter | For béchamel, see No. 433 ⅛ Russian pound of butter, ½ glass of flour and salt 1½ glasses of sour cream or 1½ glasses of milk ⅛ Russian pound of cheese |
Original source: Read Russian recipe No. 872. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.