No. 468 — Sauce for Fish Pâtés
English historical translation of Molokhovets recipe No. 468 from the 1901 Russian cookbook, retaining original methods and measures.
Fry 1½ Russian pounds of fish in one spoonful of butter, add one glass of sour cream and bring once to the boil. Pour in fish broth and simmer for about half an hour.
Add about four teaspoons of the historical seasoning described as herb soya, two teaspoons of crayfish soya, and three lots of dried fish stock. In another saucepan melt ½ spoonful of butter, add ½ spoonful of flour and dilute with the prepared sauce.
Boil, strain through a sieve, add 10–12 chopped black olives, ripe salted olives or truffles, and salt; bring to the boil and serve with a fish pâté.
For a fasting-day fish pâté, dilute the sauce with the broth in which the fish was boiled and omit the sour cream.
To provide
1½ Russian pounds of fish and 1 glass of sour cream About 4 teaspoons of herb soya seasoning 2 teaspoons of crayfish soya seasoning | 3 lots of dried fish stock ½ spoonful of flour and 1½ spoonfuls of butter 10–12 black olives or truffles |