No. 2402 — Small Bread Rolls Stuffed with Crayfish
English historical translation of Molokhovets recipe No. 2402 from the 1901 Russian cookbook, retaining original methods and measures.
Cook twenty crayfish and remove the meat. Wash, dry and pound the shells and fry them in a quarter glass olive oil.
Add half a glass fish stock, simmer and strain to make crayfish oil. Mix half a spoon flour with two spoons the strained oil and dilute with a glass fish stock boiled with the remaining fried shells.
Bring repeatedly to the boil, add chopped crayfish tails, fried finely chopped boneless fish, fried chopped porcini or button mushrooms, nutmeg and parsley fried in oil; mix.
Cut lids from twelve to fifteen small lean bread rolls and carefully remove their crumb. Brush each interior with crayfish oil, add filling and replace the lid.
Brush with crayfish oil, scatter ground rusks and bake for a quarter of an hour.
To provide
20 crayfish and ½ pound fish 3–4 porcini or button mushrooms ½ spoonful flour | ¼ glass olive oil Fresh parsley 12–15 small rolls |