Pozharsky cutlet

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Pozharsky cutlet
Refer to caption
A Pozharsky cutlet served with mashed potatoes, mushroom sauce and sliced cucumber
Jeneng liyanéChicken suprême Pojarski,
Veal chop Pojarski
JinisPatty, minced cutlet
AjanganMain
Panggonan asalRussia
Hawa ajanganHot
Woworan pokokchicken or veal, bread crumbs, butter

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.

Referensi[besut | besut sumber]

  1. Павел Сюткин, Ольга Сюткина. Непридуманная история русской кухни. Котлетная история. Moscow: Астрель, 2015 (in Russian). ISBN 978-5-45717-598-3.
  2. Н. А. Лопатина. История пожарских котлет. Тверь: ТО "Книжный клуб", 2014 (in Russian). ISBN 978-5-903830-44-2
  3. Jeremy MacVeigh. International Cuisine. Cengage Learning, 2008. pp. 218, 233. ISBN 978-1-41804-965-2
  4. 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)]
  5. 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]
  6. Auguste Escoffier. A guide to modern cookery. London: W. Heinemann, 1907. pp. 513, 421