Reference > Farmer's Cookbook > ENTRÉES > Russian Cutlets
  Chicken Cutlets Brown Mushroom Sauce  
CONTENTS · BIBLIOGRAPHIC RECORD

Russian Cutlets

Cover bottom of cutlet moulds with Russian Pilaf and cover Pilaf with Chicken Force-meat II , doubling the recipe and omitting nutmeg. Set moulds in pan of hot water, cover with buttered paper, and bake in a moderate oven fifteen minutes. Remove from moulds to serving dish, surround with Brown Mushroom Sauce, and garnish with parsley.

Russian Pilaf. Wash one-half cup rice. Mix one cup highly seasoned chicken stock with three-fourths cup stewed and strained tomato, and heat to boiling-point. Add rice, and steam until rice is soft. Add two tablespoons butter, stirring lightly with a fork that kernels may not be broken, and season with salt.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chicken Cutlets Brown Mushroom Sauce  
 
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