The 1901 Cookbook Archive
No. 120 — Ukha with Fish Quenelles and Roe
Complete English translation of recipe No. 120 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Prepare ukha from ruffe, from the bones, skin and heads of perch, and from white roots and spices as in No. 117. Cook the ruffe until completely disintegrated, strain through a sieve and bring the broth to the boil.
Instead of perch fillets, lower into the broth quenelles prepared from the perch fillets according to No. 229. After about ten minutes, when the quenelles are cooked, pour the soup into a tureen over chopped fresh dill and half-slices of lemon.
A quarter of a small wineglass of sherry, Madeira, Sauternes or champagne may also be poured into each plate of ukha.
1901 Russian original: See recipe No. 120 in Russian. Historical measures and source references have been preserved; consult the measurements guide. Period preparation and medical claims do not replace contemporary food-safety guidance.