No. 521 — Shelled Peas Covered with Crayfish
English historical translation of Molokhovets recipe No. 521 from the 1901 Russian cookbook, retaining original methods and measures.
Parboil the peas as directed in the general note until half done.
Rub one full teaspoon of flour with a spoonful of crayfish butter, dilute with 1½ glasses of strained broth or a decoction of roots and a bunch of herbs, add the peas and boil uncovered over high heat.
Salt to taste, transfer to a hot dish, cover with cooked crayfish tails and garnish with fried white bread.
For the bread garnish the original refers to a five-kopeck Polish roll soaked in milk, coated in egg and rusks, and fried in butter.
To provide
3 Russian pounds of pods, or 1½ pounds of shelled peas 2 teaspoons of salt Optional 1 teaspoon of baking soda 1 teaspoon of flour 1 spoonful of crayfish butter 1½ glasses of broth | For the croutons: 1 five-kopeck Polish roll ½ historical bottle of milk 2 eggs 3–4 rusks 2 spoonfuls of butter |