No. 1437 — Eel, Burbot or Pike Pâté
English historical translation of Molokhovets recipe No. 1437 from the 1901 Russian cookbook, retaining original methods and measures.
Fry finely chopped leek, celery and two pounds of sliced fish in two spoonfuls of butter.
When almost done add a third glass of wine, several lemon slices and a little water and bring to the boil covered over high heat.
Put fish forcemeat No. 1405 into a pâté dish or mould, adding sliced cooked burbot liver if making the burbot version.
Layer on fish, optional truffles soaked in Madeira, crayfish tails and more forcemeat. Smooth with a knife, cover with puff pastry, glaze with egg and bake an hour.
For sauce add lemon juice and half a spoonful of flour browned in one spoonful of anchovy butter No. 397 to the fish cooking broth, then boil.
Pour one glass into the pâté before serving and offer the rest separately.
Alternatively serve sauce No. 468 made with this fish stock in place of its additional fish, optionally without sour cream.
For eel offer sauce No. 469; for burbot or pike, crayfish sauce No. 472; or choose truffle sauce No. 471 or strong sauce No. 470.
To provide
¼ Russian pound butter, 1 leek and 1 celery root 2 pounds fish, ⅓ glass wine and ½ lemon Optional 2–3 truffles For forcemeat: 1½ pounds pike, zander or perch ¼ pound butter and ½ French white roll | Optional ½ glass milk ½ onion, salt and ½ glass thick cream Nutmeg Black and allspice berries Puff pastry No. 303 or other pastry Sauce ingredients separately |