The 1901 Cookbook Archive
No. 2587 — Whole Cold Fish with Clear Aspic
English historical translation of Molokhovets recipe No. 2587 from the 1901 Russian cookbook, retaining original methods and measures.
Boil a pike-perch or trout according to recipe No. 1452, cool it and place it on a serving dish with the back facing upwards. Pour a ring of clear aspic around the dish and chill until set.
Coat the back of the fish with the same clear aspic and let it set. Decorate with slices of lemon cut in two and fresh or pickled peas; sprinkle with finely chopped clear aspic. Serve sauce No. 479 or No. 478 separately.
Original source: Read Russian recipe No. 2587. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.