No. 885 — Boiled Veal Breast with Crayfish and Cauliflower
English historical translation of Molokhovets recipe No. 885 from the 1901 Russian cookbook, retaining original methods and measures.
Cut the veal breast, forequarter shoulder or chicken into pieces. Lower into salted boiling water, bring to the boil, remove and wash in cold water.
Salt, pour over the strained cooking broth and cook with roots until tender, adding a spoonful of butter, lemon zest, lemon juice and parsley.
When the meat is ready, remove it. Take three or four glasses of its broth, add flour rubbed with a spoonful of crayfish butter, bring to the boil and strain.
Add the cooked tails and claws from twenty to thirty crayfish. Add cauliflower boiled separately in broth and about twelve pieces of asparagus. Bring briefly to the boil and pour over the meat.
Garnish with small pieces of puff pastry. At serving, the original additionally advises pouring over brown sauce Nos. 405–408 with amourettes. Use the remaining broth to prepare aspic (lanspik).
To provide
1 breast of veal or one large chicken Or 2½ Russian pounds of veal 1 carrot, ½ parsley root and ½ celery root ½ leek and 1–2 bay leaves 10–15 allspice berries | ¼ lemon and parsley ½ glass of flour and 20–30 crayfish 1–2 heads of cauliflower 6–12 asparagus shoots and 2 spoonfuls of butter For puff pastry, one third of No. 303 |