The 1901 Cookbook Archive
No. 4163 — Fish Sausages
English historical translation of Molokhovets recipe No. 4163 from the 1901 Russian cookbook, retaining original methods and measures.
Take 5 pounds pike, perch or pikeperch with skin and bones removed, and pound finely.
Add half a spoon salt, half a teaspoon ground pepper, some mace, half a pound melted butter, three eggs, half a glass cream and half a handful chopped shallots.
Add the crumb of one French roll soaked in water or milk.
Stuff thin sausage casings, simmer briefly in water and then fry in butter in a pan.
Historical editorial note: Raw fish and egg sausage fillings require thorough temperature-controlled cooking; the historic brief simmer is not a validated safety instruction.
Original source: Read Russian recipe No. 4163. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.