Kiev style fish cutlets
The fish fillet should be twice passed through the mincing-machine, then salted and formed into scones. Into the heart of every scone put some butter, turn up the edges so that to make a cutlet oval in form, following which coat it twice with egg and bread-crumb (in flour and rusks). Cook the dish in great amount of fat. For trimmings resort to fried potatoes, green peas, boiled beet-roots and carrots, pickled or salted vegetables. When serving the dish it is good practice to pour the warmed up butter over the” cutlets.
Fillet — 600 g, butter — 100 g, two eggs, wheaten flour — two table-spoons, two table-spoons of bread-crumbs, ground black pepper, some salt.