Cutlets from dried mushrooms
1/8 lb dried mushrooms
1/4 lb white bread
1 cup milk
2 medium shallot onions
2 tbsp butter
1.5 tbsp flour
½ cup breadcrumbs
2 cups any broth
4 black peppercorns
1 bay leaf
½ lb potatoes
Salt and pepper on taste
Boil dried mushrooms with ½ - 1 cup water. Cool and grate.
Soak white bread in the milk, drain, and grate mushrooms and bread together.
Peel onions, and cut them into small cubes.
Fry the onions with butter until they achieve a rich gold color. Cool.
Add to mushrooms-bread mix the eggs, fried onions, salt, and pepper.
Shape small flat cutlets from this mix.
Roll them in flour, egg, and breadcrumbs; fry them in a pre-heated skillet with butter for 4 minutes per side on medium heating.
Pour potato sauce over them when serving.
To make the potato sauce, cut 1 onion into small cubes.
Fry the flour on a skillet with butter until it obtains a nutty aroma, then add onions, and fry until the onions turn transparent. Set to the lowest heating, and pour the broth on the skillet by the tbsp, mixing thoroughly.
Add peppers and bay leaf, and boil for 10 minutes.
The sauce has to be thin. Blend, and put into a saucepan, and put potatoes cut into very small cubes on top.
When the potatoes are ready, add salt, sugar (optional), and lemon juice.
You can add 1 tbsp parsley greens into the sauce.
Also, potato sauce is good for meat.
Serve hot cutlets with hot potato sauce.