No. 1380 — Fish Pie with Viziga, Rice and Eggs
English historical translation of Molokhovets recipe No. 1380 from the 1901 Russian cookbook, retaining original methods and measures.
Boil viziga as described in the general note, mince finely, salt and pepper. Mix with two to four chopped hard-boiled eggs and rice boiled with onion, parsley and a spoonful of butter.
Add a spoonful of rich broth, dill and parsley, and mix. Spread three quarters of the stuffing over rolled yeast dough.
Cover with the thinnest boneless, lightly salted slices of pike, zander, whitefish, salmon or sturgeon, then season with crushed allspice.
Lay the remaining stuffing and pastry on top, let rise, brush with egg and bake for about an hour. Serve butter separately.
Three alternatives are offered: 1) viziga, eggs and fish, with ⅜ Russian pound viziga, two pounds fish and two or three eggs; 2) viziga, rice and eggs, with ½ pound rice, ¼ pound viziga and two or three eggs; 3) rice and eggs, with one pound rice, butter, three or four eggs and herbs.
To provide
For dough: 1¼–1⅓ glasses of water or milk Including 3 zolotnik yeast 2–3 eggs, ¼ Russian pound butter and salt 1½–2 pounds flour and sugar 1 egg and 2 rusks | For stuffing: ⅛–¼ pound viziga and 3–4 eggs Optional ½–1 glass rice and 1½–2 pounds fish Dill and parsley 1 parsley root, 1 onion and ¼ pound butter 3–4 black peppercorns and salt |