No. 1454 — Eel and Crayfish Aspic
English historical translation of Molokhovets recipe No. 1454 from the 1901 Russian cookbook, retaining original methods and measures.
The old source begins by cutting the head off a live eel, allowing it to bleed, rubbing it with coarse sand and salt and rinsing.
Cut the fish into pieces, salt and boil in a small amount of water with roots. When fully cooked, peel off the skin.
Add dissolved isinglass, salt and vinegar to the stock; clarify with egg whites or roe, strain and cool slightly.
Boil crayfish and remove tails and claws.
Pour several spoonfuls of eel aspic into a mould and set. Add pieces of eel, alternating with crayfish tails, claws, parsley and dill, then cover with remaining stock and chill.
Turn out onto a dish, optionally surrounded with whole cooked crayfish.
To provide
3 Russian pounds eel and 1 onion ½ parsley and ½ carrot 2–3 black and 6–8 allspice berries 2–3 bay leaves and dill | Parsley and 24 small crayfish Optional 12 larger crayfish 10 sheets white gelatine Or 10 zolotnik isinglass |