No. 1439 — Salt Fish and Rice Pâté
English historical translation of Molokhovets recipe No. 1439 from the 1901 Russian cookbook, retaining original methods and measures.
Soak salted fish, including salted zander, thoroughly while changing water. Boil in water with roots, spices and herbs until cooked, then cool and slice evenly.
Rinse one Russian pound of Carolina rice well in warm water. Put in a saucepan with ⅓ pound of butter, salt, pepper and nutmeg and enough broth barely to cover.
Bring to the boil, cover and place in a hot oven for about a quarter hour until the rice is tender but retains its shape.
Butter a small pâté dish and arrange rice, slices of fish, more rice and more fish, finishing with rice.
Cover with pastry, brush with egg and bake for half an hour in the original directions.
Lift the pastry lid, pour in a glass of buttery herb sauce No. 402 and serve more separately.
To provide
2 Russian pounds fish and 1 pound rice 1 carrot and 1 parsley root 1 celery root and 1 leek 2 onions and 10 peppercorns | 1–2 bay leaves A bouquet of herbs and ⅓ pound butter 1 egg Sauce No. 402 separately |