No. 1337 — Crayfish and Zander Soufflé
English historical translation of Molokhovets recipe No. 1337 from the 1901 Russian cookbook, retaining original methods and measures.
Boil forty crayfish with dill and salt. Remove the tails and claws, mince, pound and rub through a sieve.
Clean two Russian pounds of zander, debone, mince and pound the flesh, then rub through a sieve and combine with the crayfish.
Prepare ⅛ Russian pound of crayfish butter from shells and mix into the purée with two glasses of thick cream, two eggs and salt.
Butter a ring mould and line with ½ Russian pound of morels boiled in salted water. Pour in the mixture and steam for about half an hour before serving.
Turn onto a dish, fill the centre with neatly cut boiled potatoes sprinkled with herbs and butter, and serve Hollandaise sauce separately.
To provide
40 crayfish, dill and 2 glasses of cream 2 Russian pounds of zander and 2 eggs | ½ Russian pound of morels and ½ garnets' measure of potatoes 3 spoonfuls of butter and Hollandaise sauce No. 322 |