The 1901 Cookbook Archive
No. 234 — Herring Quenelles
Complete English translation of Molokhovets recipe No. 234 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Soak two good Scottish herrings overnight in water, tea, kvass or milk. Remove their skins and bones and chop finely.
Fry lightly in one spoonful of butter with a finely chopped onion, then transfer to a stoneware bowl and let cool.
Add two eggs, two spoonfuls of sour cream, a little ordinary pepper and enough crushed rusks to make a mixture that holds together.
Dip a teaspoon into boiling water, form little portions of the forcemeat and cook them. Transfer to a soup tureen and serve in potato soup No. 166.
Historical editorial note: Historical soaking times for salted fish are not modern cold-storage guidance.
Original source: Read the Russian recipe No. 234. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.