In the moments of sadness and unsureness Fyodor Dostoyesvsky used to find solace in food, and asked for a cup of chicken soup and an escalope.
You wouldn’t call this great classic a biohacker, he was an avid sweet tooth. But this is just because he didn’t know that sugar is an empty calorie which rapidly ages you. But he also had nice eating habits. For example, also respected quality protein – escalope.
“Fedya was harrassing me relentlessly about why we don’t have any chicken. It nearly went to a fight…” – that’s the excerpt from his wife’s diary. Fyodor Mikhailovich just loved boiled chicken with a glass of milk, and was always furious when he couldn’t have his favorite lunch like that. And if you like chicken like Mikhail Fedorovich, then our selection 11 Ukrainian Foods You Must Try has a wonderful recipe for Kiev cutlets.
He always added heavy cream to his coffee, any time of the day (or even at night). But when he was feeling down and upset, Dostoyevsky asked for some tea, wine, a cup of chicken soup and a veal escalope – you’re just about to learn his favorite recipe.
- 500 gr veal tenderloin
- 150 gr carrot
- 100 ml heavy cream
- 100 ml red dry wine
- 1 egg
- 30 gr butter
- 1/2 lemon juice
- 1 tbsp hot spices mix for meat
- Wash meat and pat it with a paper towel. Cut meat into pieces about 1cm thick. Cover it wih a film to keep the meat moist, and then beat the meat with a meat mullet, until the pieces are about 5mm thick.
- Whisk an egg, dip the meat into it, then season it with salt, pepper and your hot spices mix.
- Fry the meat in butter, about 3 minutes per each side. Take it away.
- Grate a carrot on the small grate side, and then fry it in the rest of melted butter, sprinkle the lemon juice of 1/2 of a lemon, add heavy cream and wine and stew the mix for about 8 to 10 minutes. Cover the meat with this sauce. Priyatnogo appetita!