No. 1292 — Stuffed Eel with Truffles or Champignons
English historical translation of Molokhovets recipe No. 1292 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the eel as in the general note and pound the flesh in a mortar.
Add half a French bread roll previously soaked and squeezed, one finely chopped onion and parsley fried in ½ spoonful of butter.
Season with salt, ground allspice and black pepper, add two or three eggs, two or three spoonfuls of chopped truffles or fresh champignons and two spoonfuls of sour cream.
Mix thoroughly, shape the stuffing around the whole backbone, sprinkle with breadcrumbs and roast in the oven in a pan, basting with a spoonful of butter.
Transfer to a dish and pour over rich sauce No. 470 or brown sauce Nos. 406–408.
To provide
3 Russian pounds of eel and 1 parsley root ½ French roll 1 onion and 3–4 allspice berries | 3–4 black peppercorns and 2–3 eggs 1½ spoonfuls of butter and 2 spoonfuls of sour cream 2–3 spoonfuls of truffles or champignons |