No. 1269 — Steamed Zander Pudding with Crayfish Sauce
English historical translation of Molokhovets recipe No. 1269 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wash zander, cut away all flesh, mince or grind it and pound in a mortar with ⅓ glass of thin cream and the crumb of ½ Russian pound of white bread.
Rub through a sieve, salt, season with a little cayenne and set the mixture over ice or in cold water.
Beat with a spatula, gradually adding one glass of thick cream. When the mixture expands, fold in another glass of whipped cream.
Butter a thick-walled ring mould and fill only halfway. Cover with waxed paper and a lid.
Set the mould in a deep pan of hot water with protective paper underneath; also pour boiling water into the ring's central opening. Steam gently at the edge of the stove without vigorous boiling.
The historic sign of doneness is that the pudding firms on top and draws away from the sides. Turn onto a dish.
Fill the centre with dried green peas No. 511 and decorate with crayfish tails and neatly cut white-bread croutons.
Pour over crayfish sauce No. 431 and offer more separately.
The author allows this pudding to be made from other low-boned fish such as trout, whitefish, salmon or perch.
To provide
3 Russian pounds of zander ⅓ glass of thin cream 2 glasses of whipping cream Salt and cayenne ½ spoonful of unsalted butter for the mould | 30 crayfish Dried green peas No. 511 Crayfish sauce No. 431 1 Polish roll for croutons No. 217 |