But I did find him!
I will not say that it was difficult, because collections of recipes for public catering establishments are still used by many chefs with school packaging (even if it seems ridiculous to some of our contemporaries), and there are many options for them on the net (thanks enthusiasts).
So I now have a recipe for minced meat that went for cutlets and meatballs in Soviet times.
By the way, the recipe is actually interesting, very different from the so-called "home" version. First of all, by its simplicity.
Are we used to cooking at home? If we add bread or bread crumbs, then we must soak them in milk. More eggs in cutlets, and, in some versions, grate raw potatoes.
So, as a result, something is wrong.
I remember when I first read about Brezhnev's favorite cutlets, I was surprised: and where are the eggs? And what about all the other usual supplements? After all, Brezhnev's favorite cutlets consisted exclusively of minced veal minced at least twice. Delicious cutlets, apparently, were. No wonder the secretary general loved.
Well, as a child I loved cutlets in the school cafeteria. Not once or twice he confessed his love for them - tender and nostalgic (now nostalgic).
They scared me that there was no meat in the cutlets, only bread. Well, even if so, they were delicious.
And the meat in them, in fact, was. And not enough. Because they still fought with the robbers and thieves (UBKHS in particular), they caught and punished.
The recipe for ten servings of cutlets is here:
- Or beef - 1010 grams
- Or veal - 1120 grams
- Or pork - 870 (take 900, not scary) grams
- Or lamb 1030 (take 1000) grams
- Wheat bread - 180 grams
- Water - 240 grams
- Bread crumbs - 100 grams
- Salt - 9-12 grams
How do we cook?
Pass the meat through a meat grinder, mix with salt and refrigerate for 10 minutes.
While the meat is in the refrigerator, we clean the stale white wheat bread or loaf from the crusts and soak it in water (remember we have 240 grams of it?).
We squeeze out the soaked bread and send it to stir with the minced meat. At home, you can, of course, with your hands, or you can also use a stirrer attachment at the lowest speed in a food processor. While the minced meat is kneading, add water (the one that remained after soaking the bread).
Minced meat mix for ten to fifteen minutes at least. It is important.
Well, and then - we cut them into cutlets, bread them in crackers, fry or bake as you like.
Bon Appetit!