No. 1305 — Pike Zrazy Stuffed with Fried Onion
English historical translation of Molokhovets recipe No. 1305 from the 1901 Russian cookbook, retaining original methods and measures.
Split a large pike lengthwise along one side, flatten and cut across into portions suitable for zrazy. Salt lightly.
Spread each piece with stuffing, roll up, coat with egg and sifted breadcrumbs and brown in melted butter.
Before serving, thin the frying butter with water or broth, bring to the boil and pour over the zrazy.
For the stuffing mince six onions, squeeze out their juices through a cloth and mince again. Fry in hot butter and cool.
Add grated white bread, ground pepper and one raw egg and mix thoroughly. Serve with dried green peas No. 511.
To provide
3 Russian pounds of pike 6 onions and 2 eggs | ½ glass of grated bread, pepper and salt 3 spoonfuls of butter |