No. 1470 — Cold Mayonnaise of Whole Stuffed Roast Fish
English historical translation of Molokhovets recipe No. 1470 from the 1901 Russian cookbook, retaining original methods and measures.
For twelve to eighteen people clean a five- or six-pound pike, zander or salmon, slit along the backbone, remove that bone, salt and remove the smaller bones.
For stuffing mince three pounds of boneless fish and pound with one and a half French rolls soaked and squeezed in milk, two and a half spoonfuls of butter, ten allspice berries, salt, optional onions fried in butter, half a nutmeg and six to ten eggs.
Sieve with a wooden spoon, stuff the fish and sew closed.
Put onto a baking sheet greased with a spoonful of butter, sprinkle with chopped parsley, onion, leek and salt, and add half to one glass of rich broth.
Cover with a clean cloth folded double and wetted in rich broth, then roast in the oven, basting frequently.
When cooked, clean, cool and transfer to an oblong platter. Decorate with mousse, coloured aspic and other ornaments as in the general note.
Serve Provençal sauce No. 480, mixed sauce No. 478 or mustard sauce No. 479.
To provide
One 6-pound fish For stuffing: 3 pounds boneless fish 1½ French rolls 1 glass milk and allspice Salt, nutmeg and 6–10 eggs ½ pound butter and optional 2 onions For mousse: 3 zolotnik isinglass | 6 pounds small fish, bones and scales 1½ parsley roots and 1½ leeks 2 celery roots and 4–6 onions 10 allspice berries 2–3 bay leaves and 1 glass sherry 1 glass vinegar 1½ glasses olive oil 2–3 sheets red gelatine Other decorations |