No. 881 — Fricassée of Veal Breast or Shoulder with Rice
English historical translation of Molokhovets recipe No. 881 from the 1901 Russian cookbook, retaining original methods and measures.
Boil the veal breast according to the cookbook's general note.
Lightly fry one spoonful of butter with ½ glass of flour and thin with four glasses of the broth in which the breast or other veal cooked.
Bring to the boil, add two seedless lemon slices, boil again and strain. Stir in a little chopped parsley.
Beat two or three yolks with ¼ glass of broth and add to the sauce. Heat gently while stirring until very hot.
Arrange the veal breast on a serving platter, surround with fluffy rice boiled in broth and pour over the sauce.
To provide
1 breast of veal or 2½–3 Russian pounds of veal 1 carrot, ½ leek and ½ parsley root ½ celery root and optionally 1 onion Optional: 1 bay leaf | Optional: 5 allspice berries 1 spoonful of butter and ½ glass of flour 2–3 egg yolks and 1 glass of rice Parsley and 1–2 lemon slices |