Rissoles(cutlets) are among the most popular Russian dishes. People are not only fond of pork and lamb chops and cutlets, they also like rissoles made from minced beef, lamb, pork and veal. There are also chicken, fish, game, beetroot, kidney-bean, cabbage, carrot, and many other kinds of rissoles (cutlets)are served vsith various vegetables and sauces.
Pozharsky was the surname of a man. He was the owner of a restaurant in Torzhok. Torzhok is a small town near Moscow. It was meet renowned for the dish which in time became known as Pozharsky rissoles (cutlets).
How to cook Pozharsky rissoles (cutlets):
1.) First clean a chicken about one kilogramme in weight. Take the meat and skin from the bones, mince and add about 100 grammes of white bread without the crust, soaked in milk.
2.)Put this mixture through the mincer again, add a little melted butter and salt, and mix thoroughly.
3.) Form this mixture into small rissoles and coat in bread-crumbs. Drop the rissoles into a deep pan of butter and fry for live minutes, until a light brown crust has formed.
4.)Then take the pan with the rissoles and place for five minutes in a hot oven. Plate the rissoles on a dish and pour some melted butter over them.
They are usually served with a variety ot vegetables, such as peas, beans, cauliflower and potatoes.