No. 374 — Veal and Herring Filling Baked in Shells
English historical translation of Molokhovets recipe No. 374 from the 1901 Russian cookbook, retaining original methods and measures.
Chop some roast veal together with a soaked herring from which every bone has been removed. Combine with onion fried in one spoonful of butter, add some broth and stew under a lid.
Pour in ½ glass of sour cream and bring to the boil. When cool, add allspice, two spoonfuls of crushed rusks, two egg yolks and a little more broth.
Fill six to nine shells. Top with two spoonfuls of grated cheese mixed with one spoonful of breadcrumbs, then bake for fifteen minutes.
To provide
1 Russian pound of veal and 1 Scottish or Dutch herring ⅛ pound of butter and 1 onion ½ glass of sour cream and 2 yolks | 6–7 rusks and 1 spoonful of grated cheese 6–7 allspice berries, 2 black peppercorns and nutmeg |