No. 876 — Veal Patties Layered with Lazanki Noodles
English historical translation of Molokhovets recipe No. 876 from the 1901 Russian cookbook, retaining original methods and measures.
Cut veal into thin slices, sprinkle with salt, chopped onion and grated bread, then stew under a lid over low heat in two spoonfuls of hot butter.
Prepare lazanki noodles according to Section XVI of the original book, using half of the given proportions. Boil in salted water, drain in a sieve, rinse with cold water and fry in butter.
Sprinkle the noodles with parsley and mix with one egg, two spoonfuls of sour cream and nutmeg.
Grease a saucepan with the butter used to fry the veal and dust with breadcrumbs. Alternate layers of lazanki and veal, repeating until the dish is filled.
Bake in the oven. When done, turn out onto a serving dish in the manner of a pudding and pour over the rich sauce No. 470.
To provide
2 Russian pounds of veal, 1 onion and bread 1 egg and 2–3 spoonfuls of sour cream Parsley and salt Nutmeg | 2–3 rusks and 2–3 spoonfuls of butter For the lazanki noodles: 1½ glasses of flour and 1 egg |