No. 230 — Fish Quenelles with Roe
Complete English translation of Molokhovets recipe No. 230 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Take ½ Russian pound of cleaned, boned fish—perch, pike or pike-perch—and ½ pound of roe from the same kind of fish. Chop both very finely.
Add salt, two or three grains each of ordinary pepper and allspice, half a French white roll soaked and squeezed dry, three spoonfuls of cream or one spoonful of butter, one-sixteenth of a nutmeg, and one-quarter of a finely chopped onion lightly fried in butter.
Pound in a mortar, rub through a sieve and shape into a thin sausage. Cook as indicated in the general note, transfer to a soup tureen and pour over ukha.
To provide
½ Russian pound of fish; the printed table additionally says 1½–2 perch About ½ Russian pound of perch roe 2–3 grains each of ordinary pepper and allspice | Nutmeg and ¼ onion 1½ spoonfuls of butter or about 3 spoonfuls of cream ½ French white roll and 1 spoonful of flour |