No. 888 — Boiled Veal Breast with Cream and Egg-Yolk Sauce
English historical translation of Molokhovets recipe No. 888 from the 1901 Russian cookbook, retaining original methods and measures.
Wash a whole half of a not-too-fatty veal breast and lower it into boiling water or broth. Cook covered for about half an hour, skimming off the foam.
Once tender, remove, put into cold salted water for five minutes and then place under a press. Cut the meat along the bones and strain the broth.
For the sauce, reduce five glasses of this strained broth with one glass of thick cream and mushroom essence to taste, until the volume is halved. Strain through a cloth.
Beat two or three egg yolks separately with ½ Russian pound of butter in small pieces. Slowly pour in the reduced sauce while stirring continuously with a spatula.
Place over steam, heat until very hot and add salt and lemon juice to taste. Shortly before serving, pour the sauce over the breast and heat the dish in a pan of boiling water.
Transfer to a platter, pour over the sauce and serve.
To provide
Veal breast and 1 glass of cream 2–3 egg yolks | ⅛ Russian pound of butter ½ lemon |