No. 1493 — Pike Pudding with Anchovy and Caper Sauce
English historical translation of Molokhovets recipe No. 1493 from the 1901 Russian cookbook, retaining original methods and measures.
Cream almost half a Russian pound of butter with two pounds of boiled, boneless finely minced pike.
Beat in five or six eggs and a little finely chopped fried onion, or dill, or a quarter teaspoon of mace or nutmeg.
Add a fifth pound of minced ox bone marrow and a crustless French roll soaked in milk, enough to keep the mixture soft.
Boil in a napkin or mould for about two hours according to the original.
For sauce fry two spoonfuls of flour in one spoonful of melted butter.
Add six washed, boned anchovies finely minced with half an onion, fry together and pour in about 2½ glasses of broth.
Boil well, strain, add capers and a few lemon slices, boil again and pour over the pudding.
To provide
½ Russian pound butter, 2 pounds pike and 5–6 eggs ½ onion or dill Or mace 5–6 lots bone marrow One five-kopeck French white roll | 1 glass milk and 2–3 rusks For sauce: 1 spoonful butter and 2 spoonfuls flour 6 anchovies and ½ onion 1 spoonful capers and ½ lemon |