The 1901 Cookbook Archive
No. 922 — Veal and Parmesan Tartines
English historical translation of Molokhovets recipe No. 922 from the 1901 Russian cookbook, retaining original methods and measures.
Cut French white bread into slices and brush both sides with melted butter.
Place a slice of leftover roast veal on each, sprinkle with grated Parmesan and drizzle with butter.
Bake in the oven until browned.
To provide
1–1¼ French white loaves 2 spoonfuls of grated Parmesan | 1–1½ spoonfuls of butter Leftover roast veal |
Original source: Read Russian recipe No. 922. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.