The 1901 Cookbook Archive
No. 2577 — Eel or Burbot Pâté
English historical translation of Molokhovets recipe No. 2577 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare this pâté according to recipe No. 1437, replacing butter with a vegetable oil. Prepare the fish forcemeat according to recipe No. 2575 and the pastry according to recipe No. 2574.
Pour over sauce No. 468. When preparing a burbot pâté, remember to add the cooked burbot liver, cut into pieces, as directed in the source.
Original source: Read Russian recipe No. 2577. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.