The 1901 Cookbook Archive
No. 2285 — Ruffe Ukha with Fish Quenelles
English historical translation of Molokhovets recipe No. 2285 from the 1901 Russian cookbook, retaining original methods and measures.
Make fish broth from ruffe, perch bones, skins and heads, roots and spices as in No. 117; boil the ruffe until fully softened, then strain.
Bring the broth to a boil and drop in fish quenelles made from perch fillets, No. 229, instead of whole fillets.
After about ten minutes add to a soup tureen over dill and seedless half-slices lemon.
A quarter small glass sherry, Madeira, Sauternes or Champagne may be added to each plate.
Original source: Read Russian recipe No. 2285. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.