The 1901 Cookbook Archive
No. 2397 — Small Pies with Fish Forcemeat and Sardelles
English historical translation of Molokhovets recipe No. 2397 from the 1901 Russian cookbook, retaining original methods and measures.
Bone one pound pike, zander, ruffe or perch, season with salt, pepper, a chopped onion fried in half a spoonful oil and a small bread roll soaked in water. Add nutmeg optionally.
Chop and pound finely, then press through a sieve. On a floured table form a sausage, tie in a clean cloth and poach in fish broth.
Cool, unwrap and slice, then serve with ukha or use the same forcemeat to fill pelmeni, pies and pâtés.
Historical editorial note: Despite the title mentioning sardelles, the surviving method duplicates fish forcemeat No. 2357 and contains no sardelles.
Original source: Read Russian recipe No. 2397. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.