No. 2431 — Sauce for Fish Pies and Pâtés
English historical translation of Molokhovets recipe No. 2431 from the 1901 Russian cookbook, retaining original methods and measures.
Fry 1½ pounds of fish in 1 tablespoon of butter. Add 1 glass of sour cream, bring to the boil once, add fish stock and stew for about half an hour. Stir in 4 teaspoons of green-herb soy sauce, 2 teaspoons of crayfish soy sauce and 3 lots of concentrated fish stock. Melt another ½ tablespoon of butter in a saucepan, stir in ½ tablespoon of flour, dilute with the prepared fish sauce, bring to the boil and strain. Add 10–12 chopped black olives, ripe salted green olives or truffles, season with salt, bring to the boil and serve with fish pâté.
For a fasting-day fish pie, thin the sauce with the stock in which fish was boiled and omit the sour cream.
To provide
1½ pounds fish and 1 glass sour cream. 4 teaspoons green-herb soy sauce. 2 teaspoons crayfish soy sauce. | 3 lots concentrated fish stock. ½ tablespoon flour and 1½ tablespoons butter. 10–12 olives or truffles. |