ReceptnaptárBreaded Fried Meat Tartlets
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Ingredients
Method
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- Melt the butter, add the flour and enough broth or water to make a thick mixture, then let it cool.
- Pound the cooled base in a mortar or food processor together with the ground veal, the egg, salt and pepper until fine.
- Carefully fold in the whipped cream.
- For the mushroom hash, braise the mushrooms, onion and parsley in butter, sprinkle with flour, and add enough broth and tomato purée to make a thick paste; season with salt and pepper.
- Dipping your finger in egg white, smooth the meat mixture into cutlet shapes, leaving a hollow in the middle.
- Put some mushroom hash into the hollow, and smooth more of the meat mixture over the top, evening it out with a wet knife.
- Stand the molds in a dish of water reaching up to their height, and steam them over the stove for about 20-25 minutes, until set.
- Turn out onto a sieve to cool, roll in egg and breadcrumbs, fry in hot lard until golden brown, and serve hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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