Pojarski Cotletki

Pojarski Rissoles

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


These are done in the same manner as the preceding cotletki, but with the meat of 3 or 4 uncooked hazel hens, ½ lb. of pork, a little bread soaked in milk, sour cream, butter, 1 or 2 whole eggs, salt and pepper. They are served with sour cream.