Pozharsky patties - chopped chicken (game) cutlets breaded in breadcrumbs from white bread . Differ in juiciness and a crisp.
Pozharsky cutlet with mashed potatoes
|Included in national cuisines|
|Place of origin|
|Appearance time||first half of the 19th century|
|The main||chicken fillet, white bread, crackers, cream, butter|
500 grams of chicken is passed through a meat grinder or chopped in a food processor . 2-3 slices of white bread are soaked in cream , then squeezed and added to the minced meat along with melted butter (2 tablespoons), cream (2 tablespoons), finely chopped and seasoned with butter, onions , spices and salt . You can do without an egg.
According to another version of the recipe, butter is added to minced meat in frozen and crushed form. Then the minced meat is thoroughly kneaded, almost the same way as the dough is kneaded. Hands, each time dipping them in hot water, form oval cutlets, in the middle of each of which you can put a piece of butter for juiciness. Then they roll in breadcrumbs of white bread, previously frozen and grated on a coarse grater, and fry  (usually in ghee ). After frying it is recommended to bring to readiness in the oven.
The origin of the name of the fire cutlets is associated with Evdokim Pozharsky, the owner of the inn and hotel "Pozharskaya" in Torzhok at the beginning of the XIX century  . In 1826, Alexander Pushkin wrote to his friend bibliographer Sergei Sobolevsky  :
Have lunch at your leisure
Pozharsky in Torzhok,
And go light.
A popular legend that arose later  connecting the appearance of fire cutlets with the name of the liberator of Moscow from the Polish-Lithuanian invaders ( 1612 ), Prince Dmitry Pozharsky , has nothing to do with reality  .
Initially, cutlets were supposedly prepared from veal . They acquired their modern look in the 1830-1840s already under Daria Pozharskaya, who had inherited the inn after the death of her father. There are numerous references by contemporaries to both veal fire patties and their later versions of minced chicken meat in breadcrumbs  .
Mikhailo Zhdanov, who visited Torzhok in May 1838, wrote in his Traveling Notes on Russia (1843):
... in hotelsѣ Pozharskaya cooked delicious cutlets; they are sent out of the chicken and thawed in their mouths: I advise everyone passing through Torzhok to eat them. Portia, or two cutlets cost only a ruble "  .
French romantic poet Victor d'Arlencourt spoke of “des côtelettes Pojarsky” in the most excellent terms, noting that they are made from calf meat  .
The writer, poet Theophile Gauthier, in his "Journey to Russia" in 1867, reported:
The recipe for chicken cutlets was given to the hostess of the inn by one unfortunate Frenchman who could not otherwise pay for the shelter and thus helped this woman make a fortune. Chicken cutlets are really a delicious dish! [eight]
However, the version about the Frenchman as a source of cutlet recipe is not the only one  .
One way or another, once Daria Pozharskaya treated Emperor Nicholas I, passing through Torzhok, with her chicken cutlets. He liked the cutlets so much that later he repeatedly invited the innkeeper to the royal court  . The portrait of the artist Timofey Neff captured, presumably, the scene of the baptism of the grandson of Prince Peter Volkonsky ; Daria Pozharskaya is depicted on it having adopted a child from the hands of the godmother Empress.
After the death of Daria in 1854, the Pozharsky family business gradually fell into decay  . However, the fate of her branded cutlets was more successful: they became a typical dish of Russian cuisine , widely known both in Russia and abroad. In the days of the USSR, due to the need for strict observance of the recipe and the norms for investing products, they were preserved only in the restaurant kitchen, not becoming a mass catering dish  .
- The Kiev's cutlets
- Aleksandrova-Ignatieva, P. Practical Foundations of Culinary Art]. - Petrograd, 1914 .-- S. 324.
- L.V. Belovinsky . Pozharsky patties // Illustrated encyclopedic historical and everyday dictionary of the Russian people. XVIII - beginning of XIX century / ed. N. Ereminoy . - M .: Eksmo, 2007 .-- S. 501. - 784 p.: - Ill. with. - 5,000 copies. - ISBN 978-5-699-24458-4 .
- Pushkin, A. Letters. // Sobolevsky S.A., November 9, 1826
- Miodek, J. Sobieskie proszę . - Wiedza i Życie, No. 9, 1997 (Polish) .
- Syutkina O., Syutkin P. Uninvented history of Russian cuisine. - M .: AST, Corpus, 2011 .-- S. 512. - ISBN 978-5-271-32289-1 .
- Zhdanov M. Travel notes for Russia. - SPb. , 1843. - S. 26, 4.
- Le Vicomte D'Arlincourt L'Etoile polaire . - Paris, 1843. - P. 306 (fr.) .
- Gauthier, T. Travel to Russia. - M .: Thought, 1988. - S. 400. - ISBN 5-244-00187-6
- Mitrofanov, A. Yamshchichka // “September 1. Favorite city ”, No. 42.