No. 229 — Fish Quenelles
Complete English translation of Molokhovets recipe No. 229 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Clean and wash fresh pike, pike-perch, perch or similar fish and remove the bones. Season with salt, a little ordinary pepper and allspice, and the smallest finely chopped onion fried in butter.
Add a French roll soaked in water and squeezed dry, mix and mince finely. Add ½ spoonful of butter, two eggs and nutmeg; pound in a mortar and rub through a sieve.
Dust the table with flour, roll the forcemeat into a thick sausage shape and cook as directed in the general note. Transfer to the soup tureen and pour over ukha (fish broth).
To provide
1 Russian pound of fish and 1 spoonful of flour 3 grains of ordinary pepper and 7 grains of allspice | 1 small onion and ½ five-kopeck French roll 1 spoonful of butter and 2 eggs |