No. 1316 — Pike with Cheese Sauce and Fish Quenelle
English historical translation of Molokhovets recipe No. 1316 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and cut about three Russian pounds of pike, salt and put into nearly hot water with ½ spoonful of butter, onion, black and allspice berries, bay leaves and roots. Cook until half done.
Transfer to another saucepan with one glass of cream or sour cream, 1½ spoonfuls of butter, a grated onion, crushed pepper and two spoonfuls of grated cheese.
Cover and stew on the stove until done, shaking the saucepan frequently.
Meanwhile prepare fish forcemeat No. 229. Place it along a narrow buttered cloth and sew into a sausage shape; boil in fish stock.
Cool slightly, remove the cloth and cut the quenelle into slices about a finger thick. Use them to garnish the fish.
Thin the pike's cream sauce with a little stock and squeeze in half a lemon. Pour over the dish.
To provide
3 Russian pounds of pike and ½ parsley root ½ celery root, 1 onion and ½ leek 10 peppercorns and 2–3 bay leaves 1 glass of cream or sour cream ½ lemon 2 spoonfuls of butter and 2 spoonfuls of grated cheese | For forcemeat No. 229: 1 Russian pound of pike, 3–4 black and 3 allspice berries 1 spoonful of flour 1 small onion and 2 eggs One three-kopeck French roll and ½ glass of milk 1 spoonful of butter and mace |