Veal Patties Pojarski Food

VEAL POJARSKI

Steps:

• Soak the mushrooms in warm water to cover until soft (about 30 minutes), then drain and coarsely chop.
• Heat oven to 450 degrees.
• In a large skillet, melt 1/2 the butter over medium heat. Add the mushrooms, shallot and garlic. Cook, stirring, until shallot is translucent and soft, about 5 minutes. (Do not brown.) Transfer to a plate and set aside to cool for 5 minutes.
• Soak bread in milk for 15 minutes, then lightly squeeze dry.
• In a large bowl, combine porcini mixture, soaked bread, roasted meat, ground veal, thyme, egg and salt. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to mixture, to taste.
• Divide the mixture in half and shape each half into a ball, with a slightly flattened top and bottom. If using bones, poke a hole in one side of each ball and stick a bone into the hole.
• Put the remaining 2 tablespoons butter in a heavy baking dish and gently lay the balls side by side. Lay 2 pieces of bacon on each and roast for 30 to 40 minutes, basting every 4 or 5 minutes, until sizzling and fragrant. Remove bacon for last 5 minutes of cooking. Serve hot.

VEAL PATTIES POJARSKI

Steps:

• Have the veal ground twice by the butcher, or use a food processor to give the texture of twice-ground veal.
• Place the veal in a mixing bowl, and chill it in refrigerator until very cold.
• Remove the chilled veal from the refrigerator and add the nutmeg, salt, pepper, cream and three-quarters of the bread crumbs. Blend well. Beat briskly in a circular motion with a wooden spoon until well blended and smooth.
• Divide the mixture into four equal portions. Shape into patties about 3/4-inch thick. Coat entirely with the remaining bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon oil in a nonstick skillet large enough to hold the patties in one layer without crowding. Brown the patties lightly over medium heat for about 5 minutes, and turn. Continue browning on the other side until the meat is cooked through without becoming dry. Do not overcook.
• Transfer to a warm plate and wipe out the skillet. Add the remaining butter and cook it until it is foamy. Continue cooking until the butter is a hazelnut color. Add the lemon juice and pour over each patty.

KOTLETY POZHARSKIE (RUSSIAN GROUND CHICKEN CUTLETS)

Steps:

• Soak bread slices in the milk in a small bowl for 15 minutes, then squeeze the bread dry.
• Combine the bread with the meat (grind together if you have a meat grinder), and gradually beat in the softened butter, along with the salt& pepper, until the mixture is smooth.
• Make 6 oval patties from this mixture (about 1 1/2" thick), then dip each in egg and then in the bread crumbs, thoroughly coating both sides.
• Clarify the remaining 10 tbsp butter by, without letting the butter brown, melting it slowly in a heavy skillet over low heat and skimming off the foam as it rises.
• Remove the butter from heat and let it sit for 2-3 minutes so they whey can settle out, then spoon off the clear butter and discard the milky solids at the bottom of the pan, and return 6 tbsp of the butter to the skillet.
• Place over a medium-high heat and when the butter is very hot fry the patties for about 5-6 minutes on each side or until the outside is golden brown and the inside doesn't look pink when pierced with the tip of a knife.
• Pour remaining clarified butter over the patties and serve immediately.

VEAL PATTIES WITH MUSHROOMS AND CHIVES

Steps:

• Put oven rack in middle position and preheat oven to 200°F.
• Soak bread in cream in a large bowl 5 minutes. Stir in egg, salt, pepper, and 1 tablespoon chives until blended well. Add veal and mix with your hands until combined well. Form veal mixture into 4 (4-inch) patties. Spread dry bread crumbs on a sheet of wax paper and coat patties all over.
• Heat oil with 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then cook patties, carefully turning over once, until golden brown, firm to the touch, and thermometer inserted into center of each registers 148°F, 8 to 10 minutes total. Transfer patties to an ovenproof platter and keep warm, covered with foil, in oven. Do not clean skillet.
• Heat remaining 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and tender, 3 to 5 minutes. Stir in remaining 1 1/2 tablespoons chives and salt and pepper to taste.
• Serve veal patties topped with mushrooms.