No. 1469 — Cold Mayonnaise of Whole Pike, Zander or Trout
English historical translation of Molokhovets recipe No. 1469 from the 1901 Russian cookbook, retaining original methods and measures.
Clean a fish weighing three Russian pounds and salt for an hour. Wrap in a napkin, tie and place in a fish kettle.
Boil water with roots and spices, add ⅛ glass of vinegar, cool and pour over the fish. Cook until done.
Let cool in its cooking stock, then lift carefully from the liquid and napkin. Drain onto a dish or a board wrapped in a napkin.
Cover with mousse and decorate with aspic and other garnishes as described in the general note.
For mousse add three pounds of small fish and one or two zolotnik of isinglass to the same broth, reduce to four glasses and clarify with pressed caviar or egg whites.
Serve Provençal sauce No. 480, mustard sauce No. 479 or mixed sauce No. 478.
To provide
One 3-pound pike and 1–2 zolotnik isinglass 3 Russian pounds small fish Or calf's head or 4 calf's feet ½ glass vinegar, salt and 2 carrots 1 parsley root, leek and celery root 5 onions and 5 allspice berries | 1–2 bay leaves ½ glass olive oil 2 lumps sugar for colouring ⅛ Russian pound pressed caviar or 2 egg whites Garnish separately |