The 1901 Cookbook Archive
No. 1272 — Fish Roulade from Zander, Perch or Pike
English historical translation of Molokhovets recipe No. 1272 from the 1901 Russian cookbook, retaining original methods and measures.
Use the same fish forcemeat as for cutlets No. 1271, but shape into a long, rather flat loaf.
Place on a buttered sauté pan, sprinkle with sifted breadcrumbs and finely chopped parsley, drizzle with butter and bake.
Baste occasionally with cooking juices, but less often than for a beef roulade.
Transfer carefully to a dish and pour over pan gravy thinned with two or three spoonfuls of broth and about two spoonfuls of sour cream.
Serve in place of roast meat with fresh or pickled salads from Section X, or with brown sauces.
Original source: Read Russian recipe No. 1272. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.