Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Fresh uncooked meat is always used for these forcemeat rissoles. Make a forcemeat with beef, a little kidney fat, chopped onion, breadcrumbs, salt and pepper, and bind with an egg. Shape into rissoles, coat with breadcrumbs, and fry in butter. Remove from the pan, mix in a little sour cream with the butter and pour the sauce over the rissoles.

These cotletki are extremely popular in Russia.