From f749bacf066674a12d62013ea8e861ba622c8eed Mon Sep 17 00:00:00 2001 From: Dick <80989518+DickFaggotson@users.noreply.github.com> Date: Fri, 19 Mar 2021 23:34:29 +0000 Subject: Add files via upload --- src/pozharskiye-cutlets.md | 33 +++++++++++++++++++++++++++++++++ 1 file changed, 33 insertions(+) create mode 100644 src/pozharskiye-cutlets.md (limited to 'src') diff --git a/src/pozharskiye-cutlets.md b/src/pozharskiye-cutlets.md new file mode 100644 index 000000000..bcd81d9a6 --- /dev/null +++ b/src/pozharskiye-cutlets.md @@ -0,0 +1,33 @@ +# Pozharskiye Cutlets + +Famous Russian cutlet recipe, favoured by Nicholas I. +Despite what seems to be a massive amount of butter required, they're rather light, yet creamy. + +## Ingredients + +- Chicken mince +- Butter (originally, 1 part butter per 2 parts chicken; 1/4 works perfectly fine) +- Eggs (~1 egg per 500g chicken, plus usually 3-5 for the breading) +- A couple white bread loafs (store-bought breadcrumbs also suffice, but require more eggs) +- Spices/salt (optional, recommended) +- Non-lard based, non-chunky sauce (optional) +- Onions (optional) + +## Directions + +1. Prepare 2 medium-sized and 1 extra large bowl, a few plates and a regular frying pan. +2. Get the chicken out of the cold and into the XL bowl. Butter, too, but onto a plate. +4. While they warm up, crumb up the bread. By hand. The smaller, the better. If you're using store-bought crumbs, just put those into a bowl. +5. Mince the chicken, if necessary. Mince the onions, if you desire them. Divide butter, once softened, into medium bits. +6. Add eggs to the meat and put a few into a medium bowl; mix both bowls' contents thoroughly. +7. Add the spices, salt and/or sauce of your choosing. Some may consider this barbaric, but I found that Heinz's mustard ketchup works exceptionally well with the recipe. They'll come out a tad red, though. +8. Add the softened-up butter to the XL bowl and mix thoroughly. +9. MAKE A TEST CUTLET by rolling up a small ball of the mince, then dipping it into the bread, then into the eggs, then into the bread again, compounding the breading slightly between dips. More dips means less leaked butter/juice, but don't overdo it lest you want more bread than meat in your cutlet. +10. Fry, let cool and then taste the cutlet. (Pozharskiye are very juicy, so liquid in the pan is to be expected.) +11. If unsatisfied, add more flavoring or throw everything away. If satisfied, repeat step 9. (Most cutlet sizes work well. Haven't tried making giant or tiny ones, though.) + +## Contribution + +Dick, with love from the Motherland. + +;tags: russian chicken -- cgit v1.2.3 From da347599f41eff05cb6650d8a3b43f5d259f3a89 Mon Sep 17 00:00:00 2001 From: Dick <80989518+DickFaggotson@users.noreply.github.com> Date: Fri, 19 Mar 2021 23:35:40 +0000 Subject: Delete pozharskiye-cutlets.md --- src/pozharskiye-cutlets.md | 33 --------------------------------- 1 file changed, 33 deletions(-) delete mode 100644 src/pozharskiye-cutlets.md (limited to 'src') diff --git a/src/pozharskiye-cutlets.md b/src/pozharskiye-cutlets.md deleted file mode 100644 index bcd81d9a6..000000000 --- a/src/pozharskiye-cutlets.md +++ /dev/null @@ -1,33 +0,0 @@ -# Pozharskiye Cutlets - -Famous Russian cutlet recipe, favoured by Nicholas I. -Despite what seems to be a massive amount of butter required, they're rather light, yet creamy. - -## Ingredients - -- Chicken mince -- Butter (originally, 1 part butter per 2 parts chicken; 1/4 works perfectly fine) -- Eggs (~1 egg per 500g chicken, plus usually 3-5 for the breading) -- A couple white bread loafs (store-bought breadcrumbs also suffice, but require more eggs) -- Spices/salt (optional, recommended) -- Non-lard based, non-chunky sauce (optional) -- Onions (optional) - -## Directions - -1. Prepare 2 medium-sized and 1 extra large bowl, a few plates and a regular frying pan. -2. Get the chicken out of the cold and into the XL bowl. Butter, too, but onto a plate. -4. While they warm up, crumb up the bread. By hand. The smaller, the better. If you're using store-bought crumbs, just put those into a bowl. -5. Mince the chicken, if necessary. Mince the onions, if you desire them. Divide butter, once softened, into medium bits. -6. Add eggs to the meat and put a few into a medium bowl; mix both bowls' contents thoroughly. -7. Add the spices, salt and/or sauce of your choosing. Some may consider this barbaric, but I found that Heinz's mustard ketchup works exceptionally well with the recipe. They'll come out a tad red, though. -8. Add the softened-up butter to the XL bowl and mix thoroughly. -9. MAKE A TEST CUTLET by rolling up a small ball of the mince, then dipping it into the bread, then into the eggs, then into the bread again, compounding the breading slightly between dips. More dips means less leaked butter/juice, but don't overdo it lest you want more bread than meat in your cutlet. -10. Fry, let cool and then taste the cutlet. (Pozharskiye are very juicy, so liquid in the pan is to be expected.) -11. If unsatisfied, add more flavoring or throw everything away. If satisfied, repeat step 9. (Most cutlet sizes work well. Haven't tried making giant or tiny ones, though.) - -## Contribution - -Dick, with love from the Motherland. - -;tags: russian chicken -- cgit v1.2.3 From c5a47a45aa7eb9be4496cf61c2cd06a1e2a63988 Mon Sep 17 00:00:00 2001 From: Dick <80989518+DickFaggotson@users.noreply.github.com> Date: Fri, 19 Mar 2021 23:36:31 +0000 Subject: tagged all recipes I do not know how github works. --- src/pozharskiye-cutlets.md | 33 +++++++++++++++++++++++++++++++++ 1 file changed, 33 insertions(+) create mode 100644 src/pozharskiye-cutlets.md (limited to 'src') diff --git a/src/pozharskiye-cutlets.md b/src/pozharskiye-cutlets.md new file mode 100644 index 000000000..bcd81d9a6 --- /dev/null +++ b/src/pozharskiye-cutlets.md @@ -0,0 +1,33 @@ +# Pozharskiye Cutlets + +Famous Russian cutlet recipe, favoured by Nicholas I. +Despite what seems to be a massive amount of butter required, they're rather light, yet creamy. + +## Ingredients + +- Chicken mince +- Butter (originally, 1 part butter per 2 parts chicken; 1/4 works perfectly fine) +- Eggs (~1 egg per 500g chicken, plus usually 3-5 for the breading) +- A couple white bread loafs (store-bought breadcrumbs also suffice, but require more eggs) +- Spices/salt (optional, recommended) +- Non-lard based, non-chunky sauce (optional) +- Onions (optional) + +## Directions + +1. Prepare 2 medium-sized and 1 extra large bowl, a few plates and a regular frying pan. +2. Get the chicken out of the cold and into the XL bowl. Butter, too, but onto a plate. +4. While they warm up, crumb up the bread. By hand. The smaller, the better. If you're using store-bought crumbs, just put those into a bowl. +5. Mince the chicken, if necessary. Mince the onions, if you desire them. Divide butter, once softened, into medium bits. +6. Add eggs to the meat and put a few into a medium bowl; mix both bowls' contents thoroughly. +7. Add the spices, salt and/or sauce of your choosing. Some may consider this barbaric, but I found that Heinz's mustard ketchup works exceptionally well with the recipe. They'll come out a tad red, though. +8. Add the softened-up butter to the XL bowl and mix thoroughly. +9. MAKE A TEST CUTLET by rolling up a small ball of the mince, then dipping it into the bread, then into the eggs, then into the bread again, compounding the breading slightly between dips. More dips means less leaked butter/juice, but don't overdo it lest you want more bread than meat in your cutlet. +10. Fry, let cool and then taste the cutlet. (Pozharskiye are very juicy, so liquid in the pan is to be expected.) +11. If unsatisfied, add more flavoring or throw everything away. If satisfied, repeat step 9. (Most cutlet sizes work well. Haven't tried making giant or tiny ones, though.) + +## Contribution + +Dick, with love from the Motherland. + +;tags: russian chicken -- cgit v1.2.3 From 13c0a2e772c9c97734ed33dfff4eb710e8b4bea2 Mon Sep 17 00:00:00 2001 From: Richard <80989518+DickFaggotson@users.noreply.github.com> Date: Sat, 20 Mar 2021 00:30:14 +0000 Subject: Update pozharskiye-cutlets.md >loafs --- src/pozharskiye-cutlets.md | 4 ++-- 1 file changed, 2 insertions(+), 2 deletions(-) (limited to 'src') diff --git a/src/pozharskiye-cutlets.md b/src/pozharskiye-cutlets.md index bcd81d9a6..d95fa6797 100644 --- a/src/pozharskiye-cutlets.md +++ b/src/pozharskiye-cutlets.md @@ -7,8 +7,8 @@ Despite what seems to be a massive amount of butter required, they're rather lig - Chicken mince - Butter (originally, 1 part butter per 2 parts chicken; 1/4 works perfectly fine) -- Eggs (~1 egg per 500g chicken, plus usually 3-5 for the breading) -- A couple white bread loafs (store-bought breadcrumbs also suffice, but require more eggs) +- Eggs (~1 egg per 500g chicken, plus 3-5 for the breading) +- A couple white bread loaves (store-bought breadcrumbs also suffice, but require more eggs) - Spices/salt (optional, recommended) - Non-lard based, non-chunky sauce (optional) - Onions (optional) -- cgit v1.2.3