Gooseberry Sauce with Veal and Potato Croquettes
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
Ingredients
- 500 g veal tenderloin
- vegetables for the broth (carrot, celery, parsley root, leek)
- seasonings: bay leaf, allspice, salt, pepper
- 70 g gooseberries
- 20 g butter
- 20 g flour
- 100 g sour cream
- 10 g sugar
Preparation
- Cover the veal, vegetables, and seasonings with water and cook in a pressure cooker for 20 minutes.
- Cook the gooseberries in a glass of broth, then press through a sieve.
- Make a zaprazhka (roux): lightly fry the flour in butter, pour in the gooseberry broth, and stir quickly.
- Add the sour cream and sugar, bring to a boil, stirring constantly.
- Cut the meat into pieces and braise in the gooseberry sauce for 10 minutes.
- You can make this the same way with a redcurrant sauce: /recipes/porichkova-pidlyva/
Ingredients
- 800 g potatoes
- 2 carrots
- 20 g cream or sour cream
- 2 egg yolks
- salt, pepper
- 1 egg
- breadcrumbs
Preparation
- Peel the potatoes and carrots and boil until tender.
- Once slightly cooled, pass them through a meat grinder.
- Add the egg yolks, cream, salt, and pepper. Mix well.
- Shape into small logs, dip in beaten egg and then breadcrumbs, and fry in a pan.
