Pozharsky cutlet
Kethokan Pozharsky (basa Rusia: пожарская котлета , pozharskaya kotleta, jamak: пожарские котлеты , pozharskie kotlety ; uga ditulis Pojarski) punika salah sawijining jinis pangananbreaded lemah pitik utawa veal Patty sing khas kanggo masakan Ruslan .[1][2][3] Fitur sing beda saka cutlet iki yaiku nambah butter kanggo daging cincang sing nyebabake konsistensi jus lan lembut.[4][5][6] Piring kasebut digawe ing wiwitan abad kaping 19 ing Ruslan lan banjur diadopsi dening masakan haute Prancis.
 A Pozharsky cutlet served with mashed potatoes, mushroom sauce and sliced cucumber | |
| Jeneng liyané | Chicken suprême Pojarski, Veal chop Pojarski |
|---|---|
| Jinis | Patty, minced cutlet |
| Ajangan | Main |
| Panggonan asal | Russia |
| Hawa ajangan | Hot |
| Woworan pokok | chicken or veal, bread crumbs, butter |
Referensi
besut- ↑ Павел Сюткин, Ольга Сюткина. Непридуманная история русской кухни. Котлетная история. Moscow: Астрель, 2015 (in Russian). ISBN 978-5-45717-598-3.
- ↑ Н. А. Лопатина. История пожарских котлет. Тверь: ТО "Книжный клуб", 2014 (in Russian). ISBN 978-5-903830-44-2
- ↑ Jeremy MacVeigh. International Cuisine. Cengage Learning, 2008. pp. 218, 233. ISBN 978-1-41804-965-2
- ↑ Пелагея Павловна Александрова-Игнатьева (1909). Практические основы кулинарного искусства. Saint Petersburg, 1909, p. 317 [Pelageya Alexandrova-Ignatieva (1909). The Practical Fundamentals of the Cookery Art (in Russian)]
- ↑ Книга о вкусной и здоровой пище. Moscow: Пищепромиздат (Food Industry publishing house), 1952, с. 191 (in Russian) [English translation: Book of Tasty and Healthy Food: Iconic Cookbook of the Soviet Union. Pozharskie croquettes. SkyPeak Publishing, 2012. ISBN 978-0615691350]
- ↑ Auguste Escoffier. A guide to modern cookery. London: W. Heinemann, 1907. pp. 513, 421