No. 1317 — Italian-Style Pike Baked with Anchovies and Cheese
English historical translation of Molokhovets recipe No. 1317 from the 1901 Russian cookbook, retaining original methods and measures.
Make a shortcrust border for a serving dish from ½ Russian pound of flour, a very small egg and ¼ pound of butter, salting if the butter is unsalted. Roll out and line the rim.
Mince ten sardines or anchovies very finely, mix with chopped champignons and ¼ pound of fresh butter, and divide the mixture in half.
Spread one half on the bottom, sprinkle with two handfuls of crushed rusks and a handful of Dutch cheese.
Arrange boned pike pieces closely side by side. Squeeze the juice of two lemons over them, salt and pepper, and add ½ glass of table wine, topping up with stock if needed to cover.
Spread the remaining anchovy mixture over the fish, scatter with more crumbs and cheese and add ¼ Russian pound of butter in pieces.
Cover the dish with paper and bake in a hot oven for about half an hour by the original directions.
To provide
3 Russian pounds of pike 10 sardines or anchovies A handful of champignons 1 glass of small rusks | ¼ Russian pound of Dutch cheese and 3 spoonfuls of butter 2 lemons and ½ glass of wine For pastry: 1 glass of flour, 1 egg and ½ Russian pound of butter |