No. 936 — Battered Mutton Chops with Onion Purée
English historical translation of Molokhovets recipe No. 936 from the 1901 Russian cookbook, retaining original methods and measures.
Brown one glass of flour in 1½ spoonfuls of butter and thin with one bottle of whole milk; boil thoroughly to make a thick béchamel.
Peel ten onions, slice them, add two glasses of broth and cook until tender. Rub through a sieve, stir this onion purée into the béchamel, boil and add salt.
For the chops, cut a rack of mutton into separate chops, retaining one rib bone on each. Beat well and trim off the sinews.
Melt ¼ Russian pound of butter in a frying pan and brown the chops on both sides, seasoning with salt. Transfer to a platter and cool.
Prepare batter as in Nos. 298–300. Heat one Russian pound of clarified butter or deep-frying fat in a saucepan until very hot. Dip each chop into the batter and fry three or four at a time until browned.
Arrange the chops in a circle around the onion purée on a platter.
For the finishing sauce, dissolve ¼ Russian pound of concentrated dried stock in ½ glass of water, boil and pour over the chops.
To provide
6–8 mutton rib chops and ¼ Russian pound of butter 1 Russian pound of clarified butter or frying fat ⅛ Russian pound of concentrated dried stock | 1 bottle of milk and ¼ Russian pound of butter For the batter, see Nos. 298–300 |