No. 1466 — Cold Mayonnaise of Whole Boiled Stuffed Fish
English historical translation of Molokhovets recipe No. 1466 from the 1901 Russian cookbook, retaining original methods and measures.
For twelve people make a stock from three parsley roots, two leeks, two celery roots, five onions, bay leaf, allspice, herbs, the bones removed from the fish and about twenty ruffe.
Strain and cool, add two or three peeled salted cucumbers and half to one bottle of table wine or Sauternes.
Place a newly salted and stuffed six-pound fish such as pike, zander or salmon, sewn closed, on the rack of a fish kettle.
Pour in enough cooled stock to reach halfway up the fish, cover and cook gently until done without allowing it to break apart.
Cool, lift carefully, remove the skin and put on a board covered with a napkin. Decorate with mousse and aspic as in the general note.
Prepare fish stuffing as in No. 1470. Reduce the stock to six glasses and divide into aspic and mousse as in No. 1457.
Test setting on a spoon and add white gelatine if needed; clarify aspic with pressed caviar and proceed as described.
Serve Provençal sauce No. 480, mixed sauce No. 478, Tatar sauce No. 461 or mustard sauce No. 479.
To provide
6 Russian pounds fish, 3 parsley roots and 2 leeks 2 celery roots and 5 onions 2–3 bay leaves 10–20 allspice berries Herbs and 3–4 pounds ruffe 4–6 gelatine sheets 2–3 salted cucumbers ½–1 bottle wine | For stuffing: 2 Russian pounds fish and 1 French roll Nutmeg, allspice and salt 6–8 eggs, 2 onions and 3–4 spoonfuls butter For mousse: 1 glass olive oil ½ glass vinegar Garnishes |