No. 1468 — Cold Fish Mayonnaise in a Ring Mould
English historical translation of Molokhovets recipe No. 1468 from the 1901 Russian cookbook, retaining original methods and measures.
Lightly fry three Russian pounds of tench, pike, carp, salmon, perch or whitefish as in No. 1467.
Prepare aspic as described in the general note and reduce it to three and a half or four glasses.
Beat into mousse, pour over fish in a ring mould, cool and turn out onto a dish.
Fill the centre with mixed sauce, optionally enriched with half a glass of strong aspic.
Garnish around the outside with salad. Offer mixed sauce No. 478, mustard No. 479, Provençal No. 480 or Tatar No. 461.
To provide
3 pounds large fish and 3 pounds small Fish, with 1–2 zolotnik isinglass Or 3 pounds fish and a calf's head or 4 calf's feet 2 carrots, parsley and celery roots 1 leek and 3–4 medium onions 20–30 allspice berries 2–3 bay leaves | ½–1 glass vinegar and salt 3–5 eggs and ⅓ glass olive oil 1½ spoonfuls butter and a small glass wine ½ lemon and mustard 2 lumps sugar for colouring Salad and decorations Sauce ingredients as above |