Cut off the fillets from 1 turkey or 2 chickens, remove the membranes, and chop the meat fine. Add
Or pour on a sauce made of field mushrooms or truffles.
Or, arrange the patties around the edge of the platter and fill the center with fresh or dried peas.
If the patties are being prepared for a large number of people, arrange them in two rows lengthwise down the middle of the platter, and pour on one of the sauces mentioned above. Serve various vegetables separately on another platter. Arrange them across the platter in diagonal rows, dividing each vegetable with a strip of pastry. Appropriate vegetables (zelen’)** are green beans, boiled potatoes with butter and greens, chestnuts, fried sausages, carefully cut carrots or turnips, etc.
Or serve with mushroom sauce, or with greens or root vegetables, etc.
Save the leftover bones and meat of the turkey or chickens to make soup for the next day.
*These patties are usually called Pozharski cutlets after the inn of that name which used to exist in Torzhok on the road from Moscow to Novgorod. Pushkin recommended them in a whimsical culinary guide that he wrote for his friend
**The English word “greens” has a more restricted meaning than the Russian zelen’. In this context, a better translation might be “garnishes.”
© 1992 All rights reserved. Published by Indiana University Press.