No. 1309 — Layered Pike with Horseradish, Stuffing and Sour Cream
English historical translation of Molokhovets recipe No. 1309 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and gut three Russian pounds of pike, remove the skin, salt inside and out, flatten, debone and cut into portions.
For the stuffing finely mince the milt, liver and one pound of the boneless fish with three hard-boiled eggs.
Add ¼ teaspoon pepper, ½ teaspoon salt, a little nutmeg, one spoonful of butter, one raw egg white, about two spoonfuls of cold water and a three-kopeck white roll soaked in ½ glass of milk. Rub through a sieve.
Melt a spoonful of butter in a sauté pan, arrange a layer of fish, brush with butter and raw yolk, and put into the oven for a quarter of an hour.
Brush again with butter; sprinkle with stale grated bread and horseradish, add fresh sour cream and return briefly to the oven.
Add a layer of stuffing and bake lightly. Continue with another layer of fish brushed with butter, crumbs, yolk and horseradish; cover with more fish, butter, crumbs and yolk.
Brown and finally pour over the sour cream and return to the oven. Serve in the same pan, optionally scattered with crayfish tails.
To provide
3 Russian pounds of pike One three-kopeck French roll for stuffing One three-kopeck roll grated for crumbs ½ glass of milk 1 horseradish root | ¼ teaspoon pepper and nutmeg About 2 teaspoons of salt and 3 hard-boiled eggs 1 raw egg white 2 raw yolks and 3 spoonfuls of butter 1½ glasses of sour cream and optionally 25 crayfish |