The 1901 Cookbook Archive
No. 1166 — Bream Stuffed with Fish Quenelles
English historical translation of Molokhovets recipe No. 1166 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the bream as in No. 1165 but stuff it with fish quenelle forcemeat No. 229 and sew closed.
Brown butter, place the fish in the pan, dust with flour and roast in the oven, basting frequently.
Transfer to a metal serving dish and cover with sour cream boiled with flour rubbed into butter and an addition of tomato purée.
Return to the hot oven. Serve in the same dish, sprinkled with finely chopped dill.
To provide
3 Russian pounds of bream and 2 spoonfuls of flour 2 spoonfuls of butter and fish quenelles No. 229 1½ glasses of sour cream and 1 spoonful of flour | 1 spoonful of tomato purée 1 spoonful of butter and dill |
Original source: Read Russian recipe No. 1166. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.