No. 1328 — Pike Pudding with Anchovy Sauce
English historical translation of Molokhovets recipe No. 1328 from the 1901 Russian cookbook, retaining original methods and measures.
Cream almost ½ Russian pound of butter with two pounds of boiled, boned, finely minced pike.
Beat in five or six eggs, a little onion fried and chopped, lettuce or dill, or about ¼ teaspoon mace.
Add five or six lots of finely chopped ox bone marrow and a crustless French loaf soaked in ¾ glass of milk without squeezing; keep the mixture reasonably soft.
Boil in a napkin or mould for about two hours, as directed in the cookbook's boiled-puddings instructions.
For sauce melt one spoonful of butter, fry two spoonfuls of flour while stirring, then add six boned anchovies chopped with half an onion and fry together.
Thin with about 2½ glasses of broth, boil thoroughly, add capers and a few lemon slices, boil once more and pour over the pudding.
Other pike dishes mentioned are mayonnaise Nos. 1466–1473, aspic No. 1452, roulade No. 1455, cold pike No. 1450 and monastery- or English-style preserved pike Nos. 4089 and 4085 in Part II.
To provide
½ Russian pound of butter, 2 pounds of pike and 5–6 eggs ½ onion or dill Or mace 5–6 lots of bone marrow 1 French white loaf | 1 glass of milk and 2–3 rusks For sauce: 1 spoonful of butter and 2 spoonfuls of flour 6 anchovies and ½ onion 1 spoonful of capers and ½ lemon |