No. 909 — Pilaf from Boiled or Roast Veal
English historical translation of Molokhovets recipe No. 909 from the 1901 Russian cookbook, retaining original methods and measures.
Fry a small finely chopped onion in butter, stir in ½ spoonful of flour, then add sour cream and two glasses of broth. Bring to the boil and strain.
Add dill and parsley; optionally add two spoonfuls of small champignons and about three spoonfuls of their pickling vinegar.
Put small pieces of cooked veal or beef into the sauce and bring to the boil. Arrange on a dish mixed with rice and covered with another layer of rice, then bake until browned.
Boil the rice separately in broth, adding it little by little to keep the grains loose.
Alternatively, mix one glass of rice boiled in broth with finely cut cooked beef or veal, add salt and one or two spoonfuls of butter, and warm briefly in the oven.
To provide
2 Russian pounds of boiled veal or beef 1 onion 1 spoonful of butter and 1 spoonful of flour ½ glass of sour cream and parsley | Dill, salt and ½ glass of rice — 2 spoonfuls of champignons About 3 spoonfuls of the mushroom vinegar |