No. 1472 — Whole Cold Fish for Breakfast
English historical translation of Molokhovets recipe No. 1472 from the 1901 Russian cookbook, retaining original methods and measures.
Boil the fish in a fish kettle as in No. 1130 and let it cool in the broth.
Lift out on the rack, remove the skin and drain, then place upright, back uppermost, on a serving dish.
Put one red crayfish at the head, centre and near the tail; scatter celery leaves in the gaps.
Surround with the clearest fish aspic cut into small cubes.
Make about two glasses of aspic by simmering twenty-five small fresh ruffe in very little water.
Into the boiling stock stir pounded pressed caviar diluted with water, juice of a quarter lemon, sherry to taste and caramelized sugar.
Cover and keep at the edge of the stove about half an hour to clarify; strain through a wet napkin, pour into a dish and cool until set.