No. 1310 — Stuffed Pike with Grey Apple-and-Rye-Bread Sauce
English historical translation of Molokhovets recipe No. 1310 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and cut the pike into medium portions, wash, salt for an hour and stuff the pieces with minced flesh removed from each piece, a half white roll soaked and squeezed, salt, pepper and nutmeg. Add an onion fried in olive oil if desired.
Cover the stuffed portions with three or four glasses of strong broth from roots and spices, one glass of table wine, about half a small glass of vinegar, ¼ glass of olive oil, seedless half-lemon slices and ½ glass of raisins.
Cover and boil over strong heat until cooked. Remove the fish to another saucepan kept warm over steam.
For the grey sauce boil one glass of grated rye bread, a sliced carrot, three or four sour apples, some cinnamon, cloves and two or three lumps of sugar in water until thick like porridge.
Rub through a sieve, mix with the fish's cooking broth and reduce to a sauce consistency.
Arrange the fish on a dish and pour over the sauce. Garnish if desired with separately boiled sliced fish quenelle No. 229.
To provide
3 Russian pounds of pike and ½ French roll Pepper, salt and nutmeg 1 onion, 3 carrots and 1 parsley root 1 celery root, 1 leek and 2 onions 2–3 bay leaves and 20 allspice berries | ½–1 glass of table wine and vinegar ¼ glass of olive oil or butter ½ lemon and ½ glass of raisins ½ Russian pound of grated rye bread 2–4 apples and 2 lumps of sugar Cinnamon and 2–3 cloves |