For the cutlets, the filling, mashed potatoes and mushroom sauce are prepared separately.
Instead of whites for cooking stuffing, you can take mushrooms or chanterelles, as well as any seasonal mushrooms.
300-400 g of white, strong champignons cut into large slices. Two medium onions finely chop.
Fry in a pan in a mixture of vegetable and butter mushrooms and onions.
When the mushrooms are half cooked, sprinkle them with 1 tsp. flour and add 4 tbsp. l cream (20% fat). As well as salt, pepper to taste and 1/2 cloves of grated garlic and some dill.
If the filling is thick, slightly dilute with cream.
Now turn on the mashed potatoes. Recipe take note.
On it you can cook the patties without filling.
Serve as a separate dish or as a side dish for meat and fish dishes.
Wash and clean 1 kg of potatoes. Boil until tender and punch in a blender with butter — 100-120 g.
Beat two eggs with a fork and add to the mashed potatoes. Salt, pepper to taste, add ground nutmeg (at the tip of the knife), 1.5 tbsp. l flour and ½ tsp. ground dry paprika.
Whip the puree again, about 5-7 minutes.
You will get a lush potato mass.
We will need this sauce for frying cutlets — so that the mass does not spread over the pan.
For lezona need to mix and beat ½ cup of milk, 3 eggs, 1 tbsp. l soy sauce, salt and pepper (to taste).
Form potato patties. Their size should be larger than that of meat.
Approximately with your palm.
In the middle of each patty, make a small indentation, put the mushroom filling and close up so that the filling is completely closed.
Dip the patties in the ice.
Then roll in breadcrumbs and fry in a pan in a mixture of vegetable and butter until ruddy color.
For meatballs, be sure to cook the mushroom sauce.
Without it — no way.
I prefer mushroom stuffing and a sauce of caps of porcini mushrooms, dried in a Russian oven. As they say in Plesa, the whites from «whit it out!’
For the sauce, boil the mushroom, vegetable or chicken broth in advance.
Measure out 250 ml.
Heat 100 g of butter and a tablespoon of flour in a pan. Add a glass of chopped mushrooms. Gently pour in the broth and stir quickly to avoid lumps.
Add a little more than half a glass of cream (20% fat), salt, pepper, garlic and dill to taste.
Get a thick sauce with mushrooms.
Serve the mushroom patties, watering them with mushroom sauce.
They are especially good with the heat of the heat — ruddy and crispy.
“Mother’s mother, my grandmother, a cossack, Olga Vladimirovna, didn’t even read the diploma, but she was the owner of — hoo hoo!
And the first lessons of life I received from her. And my Moscow grandmother Claudia Vladimirovna is every day, then theater, museums, first etiquette skills.
Most of our lives we lived in Zamoskvorechye, on a sliver.
Aunt, uncle, father, I — we all finished 627 school. They gave me everything they could: the Loktevsky Choir, the Bolshoi Theater, the Hall of Columns, music, painting, songs with a guitar, a dacha in Zagorsk, playing lotto until the morning under a samovar.
Dad cooked great, and I learned a lot from him.
I lived in France for ten years, first in Paris, then in Burgundy.
But she returned to Russia.
I have on the Volga, in Pleso, there is a small, intimate hotel with a wonderful restaurant “Private Visit”. I am happy to delight my family, my children, guests, and casual travelers, with homemade dishes, aromas, and incredible abundance. ”
Helen Manenan recipes:
My grandmother, Olga Vladimirovna, cooked such soup, and everyone I served them asked for a recipe. We put stew beef tongue.
From low-fat beef meat.
The secret of cooking this omelet gave me the eldest son Dmitry. He has been living in Switzerland for over 15 years and works as a chef at a local restaurant.