No. 328 — Book-Shaped Puff Pies with Burbot Filling
English editorial translation of Molokhovets recipe No. 328 from the 1901 Russian cookbook, with historical measures, method and source.
Clean and salt one Russian pound of burbot and fry lightly in one spoonful of butter. Remove the bones and chop the fish finely.
Fry one finely chopped onion in another spoonful of butter and combine with the fish. Add pepper, salt and the burbot liver, which has been boiled separately and chopped.
Stir in one spoonful of sour cream and one egg yolk and warm while stirring. Fill book-shaped puff-pastry pies and bake for about ten minutes.
To provide
1 Russian pound of burbot and 1 onion ½ Russian pound of butter, as printed in the ingredients Pepper, salt and the burbot liver | 1 spoonful of fresh sour cream and 1 egg yolk Puff pastry No. 303: 2 glasses of flour, ½ Russian pound of butter and 1 egg |