Soviet recipes: school cutlets, eclairs with white lipstick and herring butter

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I remembered a delicious cake from a buffet in a puppet theater, and also cutlets... the very ones, almost bread.
Join us, the post is long - today we will remember and cook together according to the good old Soviet recipes.

Recipe for Soviet cutlets according to GOST for baby food

Ingredients:

500 gr. beef
100 g unsalted lard
300 gr. wheat bread (crust, white loaf) with crust, but not burnt
250 g onions
300 ml milk
2 eggs
2 cloves of garlic
salt
pepper
breadcrumbs
oil or cooking oil for frying

How to cook:

1. Cut the bread into pieces and soak in warm milk, squeeze out the excess, but leave the milk, it will come in handy later.
2. Beef, lard in cubes, squeezed bread, onion in halves, garlic with cloves - pass twice through a meat grinder.
3. Add eggs, salt, ground pepper, remaining milk and stir for a long time. Better to beat off in a bowl.
Check the readiness of the minced meat as follows: take the minced meat in your hand and squeeze it through a fist onto a dry table, if the mass spreads within a minute, stir it still, if not, the mince is ready.


4. Form cutlets, roll in breadcrumbs and fry in oil or fat until slightly golden brown on both sides for 1-2 minutes per side, it all depends on the stove.
5. Put the fried cutlets on a baking sheet "on the edge" and put in an oven preheated to 180 degrees for 20-25 minutes.
Done!

We put the cutlet on a slice of black bread and with sweet tea. Enjoy your meal!

And if you want gravy, then here is the same recipe from the recipe book for cook-technologists of Soviet canteens.

Let's talk about sweets. There was always a lot of this stuff in Soviet canteens and canteens.
Starting from dairy biscuits, "potatoes", strips with jam or pink icing, baskets with cream, rings with nuts and biscuit nuts themselves with condensed milk, as well as ending with meringues, waffle tubes with fillings, cakes and custard cakes.

Eclairs with fondant come to mind especially. More often with white and very rarely met ganache - a chocolate version.

Eclairs with shallotte cream and white lipstick

Ingredients for the dough:

100 g butter
1 cup flour
1 glass of water
4 eggs
a pinch of salt

For Charlotte Cream:

1 egg
125 ml milk
190 g Sahara
215 gr. butter
2 tbsp. l. cognac or liquor

For lipstick:

4 tbsp. l. water
225 gr. powdered sugar
1 bag of vanilla sugar

How to cook:
1. Preheat oven to 210 degrees.
2. Cooking the dough: pour cold water into a saucepan with a thick bottom, throw in pieces of butter, a pinch of salt and bring to a boil.
3. Pour all the flour into boiling water at once and quickly and quickly start stirring right on the stove, slightly reducing the heat.
4. Continuing to stir, hold the dough on the stove for a little more so that it dries slightly. The dough will become thick, homogeneous, and should lag behind the sides of the pan.
5. Remove the dough dishes from the stove and cool slightly.
6. Break one egg into a warm mass, rubbing each egg thoroughly and whisking the whole mixture so that each egg is completely mixed and the dough is enriched with air.

7. Grease a baking sheet with oil or cover with parchment. Using a pastry syringe, plant long eclairs - having deposited sticks with a diameter of 2 cm and a length of 12 cm. It is necessary to leave a small distance between them, since in the oven they will increase in volume and inside will be empty.
8. Bake the eclairs for 10 minutes at 210 degrees, then reduce the temperature to 180 degrees and bake for another 25 minutes.

10. Cooking shallot cream: break the egg into a saucepan, add sugar and grind until the mass becomes lighter.
Pour in warm milk gradually. Place the saucepan on a hot stove and bring the mixture to a boil, stirring constantly. When the cream thickens, begins to "gurgle", remove from the stove after 1-2 minutes.
Well brewed, cool to room temperature, flavor with cognac and vanilla. Gradually add the cream to the soft butter. Beat until creamy and smooth.

Stuff the eclairs with cream

Cool the eclairs and stuff them with a syringe with shallot cream (it was also used for the Kievsky cake).

11. Cooking fondant: mix sugar with powdered sugar, pour cold water and put on low heat. Boil the lipstick, stirring until thick.
Cover the stuffed cakes with warm fondant. The thickness of the fondant for eclairs is easy to adjust by adding powdered sugar (to thicken) or water (to liquefy).

By the way, a clipping from a recipe book for Soviet confectioners.

And, finally, for an appetizer - a dish from the beloved then and especially now, herring.

What cooks and housewives of the past did not come up with from it: from salads to appetizers, pastries and all kinds of spreads-pates. Remember?

Recipe Herring Butter Sandwich

Ingredients:

1 carcass of lightly salted herring
1 pack of butter
greens (dill, green onions)

How to cook:

1. Peel the herring from skin, bones and other things. You will need two clean fillets.
2. Chop the greens finely.
3. Pass the herring with herbs through a meat grinder 1-2 times until the required state (some people like it with pieces).
4. Mix the herring mass with soft butter. Then there are two options: transfer to a jar with a lid, or to a "sausage" bag and remove the refrigerator for 2-3 hours.
Done! Enjoy your meal!

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Thanks for reading to the end!

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