No. 327 — Puff Pies with Pike or Perch Filling
English editorial translation of Molokhovets recipe No. 327 from the 1901 Russian cookbook, with historical measures, method and source.
Clean the fish and bring it to the boil once. Cut into pieces, remove every bone, chop finely and salt.
Fry one finely chopped onion in butter and then fry the fish in the same butter. Sprinkle with pepper and mix with one chopped hard-boiled egg.
Fill round baked puff-pastry cases and return to the oven for about ten minutes. Before serving, sprinkle with crushed rusks or fresh parsley.
To provide
For pastry No. 303: 1 glass of flour and ½ Russian pound of butter 1 egg for brushing Filling: 1 Russian pound of raw pike or perch | 1 onion and ⅛ Russian pound of butter 1 egg, pepper and salt 2–3 rusks or ½ spoonful of butter; fresh parsley or frying fat for the greens |