No. 802 — Beef with Sardelle Butter
English historical translation of Molokhovets recipe No. 802 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare beef as in No. 801, but instead of horseradish make the following filling.
Soak one Scottish herring and remove the bones, or take ten sardelles (anchovies); pound with one spoonful of unsalted butter.
Add one raw grated apple, one onion baked in ashes, and a piece of rye bread or ¼ French white roll soaked in milk and squeezed dry, or six to eight boiled potatoes. Add five crushed allspice berries, nutmeg and two egg yolks. Mix and rub through a sieve.
Spread this mixture between the slices of beef, coat the top with sour cream mixed with flour, sprinkle with grated bread and cheese, drizzle with butter and heat briefly in the oven.
To provide
1 herring or 10 sardelles 1 onion and 1 apple ¼ French roll or rye bread, or 6–8 potatoes | 2 spoonfuls of butter and 1 spoonful of grated cheese ½ glass of milk and 5 allspice berries 3 spoonfuls of sour cream and 1 spoonful of flour 1 spoonful of grated bread For rich sauce No. 470 |