bitocks à la russe


Meatballs made the usual way with soaked bread and egg yolk. These have Worcestershire sauce and chopped parsley. Slightly flattened, fried in butter 4 minutes on each side. Sauce is wine with cognac, and boy, is it good. 

This is what Edouard de Pomiane calls them in his book French Cooking in Ten Minutes. You can buy the book used for a few dollars on Amazon or on Abebooks. It is only 142 pages and the book is so small it can fit in your pocket, if your pockets are large like cargo pants pockets. And it has sketches of things on every three pages or so, but no pictures of actual food.

1 comment:

Trooper York said...

Wow that looks great.

Might serve them over egg noodles though.

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