No. 1405 — Fish Forcemeat for Pâtés
English historical translation of Molokhovets recipe No. 1405 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, gut, wash and debone one and a half Russian pounds of pike, zander, perch or large ruffe, then mince finely and salt.
Fry one minced onion in a spoonful of butter, add the minced fish and fry lightly.
Add three to five crushed peppercorns, the squeezed crumb of half a five-kopeck French roll soaked in water, broth or milk, one more spoonful of fresh washed butter and half a glass of broth or thick cream.
Season with a little nutmeg and minced herbs. Mix, chop again, pound in a mortar and rub through a sieve.
No eggs are used in forcemeat from the fish named above. For whitefish or other large fish whose flesh does not bind well, add three or four eggs.