No. 2585 — Eel Aspic with Crayfish
English historical translation of Molokhovets recipe No. 2585 from the 1901 Russian cookbook, retaining original methods and measures.
The historical source begins by describing the dispatching and cleaning of a live eel. After washing and rubbing it with coarse sand and salt, cut it into pieces, salt and cook in a small quantity of water with aromatic roots. When completely cooked, remove the skin.
To the cooking broth add dissolved fish glue, salt and vinegar. Clarify with egg whites or roe, strain and allow to cool slightly. Meanwhile boil the crayfish and remove the tail and claw meat.
Pour a few spoonfuls of eel aspic into a mould and let set. Arrange pieces of eel alternating with crayfish meat and sprigs of parsley and dill; pour over the remaining fish broth and chill until set. Unmould onto a serving dish; if desired, garnish with a whole boiled crayfish.
To provide
3 pounds of eel and 1 onion. ½ parsley root and ½ carrot. 2–3 black peppercorns and 6–8 allspice berries. 2–3 bay leaves and dill. | Parsley and 24 smaller crayfish, with an optional 12 larger crayfish. 10 sheets of white gelatin or 10 zolotniks of fish glue. |