No. 371 — Fish Filling Baked in Shells
English historical translation of Molokhovets recipe No. 371 from the 1901 Russian cookbook, retaining original methods and measures.
Fry one chopped leek and about ten shallots in one spoonful of butter, or use chopped onion instead. Add small pieces of salted fish and two or three cooked, finely chopped mushrooms. Cover and stew until the fish is cooked.
Cool and chop everything together again. Combine with two egg yolks, ½ glass of sour cream, two crushed rusks, allspice and salt. Add a little broth if needed.
Fill the shells, level the tops, sprinkle with breadcrumbs, drizzle with butter and bake for fifteen minutes. Serve with fish soup.
For economy, the author suggests using fish already boiled for the soup, frying it with onion and continuing by the same method.
To provide
10 shallots and 1 leek, or 2 onions 1½ Russian pounds of fish and 2–3 mushrooms | 2 egg yolks, ½ glass of sour cream and 4 rusks ¼ Russian pound of butter and allspice |