Russian Cutlets
By: Anonymous
Published: Monday, November 30, 2009 - 10:59pm

Ingredients




nutmeg
water
parsley
rice
tomato
butter
salt

Preparation

1 Cover bottom of cutlet moulds with Russian Pilaf and cover Pilaf with Chicken Force-meat II , doubling the recipe and omitting nutmeg. Set moulds in pan of hot water, cover with buttered paper, and bake in a moderate oven fifteen minutes. Remove from moulds to serving dish, surround with Brown Mushroom Sauce, and garnish with parsley. 2 Russian Pilaf. Wash one-half cup rice. Mix one cup highly seasoned chicken stock with three-fourths cup stewed and strained tomato, and heat to boiling-point. Add rice, and steam until rice is soft. Add two tablespoons butter, stirring lightly with a fork that kernels may not be broken, and season with salt.