Cotletki

Name: Cotletki (Rissoles)
Cuisine: Russia
Ingredients: 1 lb. butter, salt, pepper and nutmeg.; ¼ lb. bread soaked in milk; ¼ lb. bread soaked in milk; 1 lb. of salmon (tail end); A few cooked mushrooms, crayfish or prawns, slices of pickled cucumber, fresh peas, and a little sour cream or smetana.; 1 lb. butter, salt, pepper and nutmeg.; 1 lb. butter, salt, pepper and nutmeg.; 1 lb. butter, salt, pepper and nutmeg.; A few cooked mushrooms, crayfish or prawns, slices of pickled cucumber, fresh peas, and a little sour cream or smetana.; A few cooked mushrooms, crayfish or prawns, slices of pickled cucumber, fresh peas, and a little sour cream or smetana.; A few cooked mushrooms, crayfish or prawns, slices of pickled cucumber, fresh peas, and a little sour cream or smetana.; A few cooked mushrooms, crayfish or prawns, slices of pickled cucumber, fresh peas, and a little sour cream or smetana.; A few cooked mushrooms, crayfish or prawns, slices of pickled cucumber, fresh peas, and a little sour cream or smetana.; A few cooked mushrooms, crayfish or prawns, slices of pickled cucumber, fresh peas, and a little sour cream or smetana.

Rissoles

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

1 lb. of salmon (tail end)
¼ lb. bread soaked in milk

Europe
Russia
Fish course
Pescatarian
Eastern Europe

Method

Chop the salmon coarsely and work with the butter and bread, mixing thoroughly and seasoning with salt, pepper and a little nutmeg. Shape into flat rissoles in the shape of a cutlet and cook in butter till lightly browned on both sides. Place on a hot dish and garnish with the above-mentioned ingredients. Serve with smetana.