English warm meat pudding

(Recipe #37, pages 160 – 161)

Take 2 pounds of pure beef, remove all sinews, and chop it very fine together with a small onion. Then cream ¼ pound of butter and gradually stir in 8 whole eggs, a few spoonfuls of sour cream, lemon peel, a bit of pepper and allspice, an absolutely fresh herring cleaned and chopped very fine, 3 ounces of stale white bread (without the crust) moistened in cold water and squeezed, finely chopped mushrooms and morels, and the necessary salt. Continue reading

Fricassee of pike

(Recipe #43, page 135)

Clean the fish thoroughly and cut it in pieces. Place a generous amount of fresh butter in an earthenware pot, add the fish, white wine, some lemon slices without seeds, finely chopped anchovies, and salt. Sprinkle the top with fine zwieback crumbs or grated stale white bread. Stew the fish covered for ¼ hour or until done and place it on a serving platter. Stir a few tablespoons of thick sour cream into the sauce and pour it over the fish.

Decorate the border of the fricassee with rice cooked as a ragout (see section XI, no. 16).

Translated by David Green.

Baked pike with sour cream

(Recipe #41, page 134)

Cut the pike into moderate-size pieces and place them in an earthenware baking pan. For every 3 pounds of fish take 2 bay leaves, a few slices of onion, salt, 2 ounces of butter, and ¼ quart of sour cream; pour over the fish and bake about 20 minutes in a hot oven, basting the fish repeatedly with the sauce and sprinkling it with crumbled zwieback or grated Parmesan cheese.

When serving, stir some bouillon into the sauce mixed with lemon juice or a bit of vinegar and pour it over the fish. Remove the bay leaves and sliced onions.

Translated by David Green.

Pike with Parmesan cheese and onions (delicious)

(Recipe #39, page 134)

A fairly large pike works best in the recipe. Clean it, remove the backbone, cut the fish into 2-inch slices, and sprinkle with the required salt.

Then for each 5 pounds of fish melt 3 ounces of butter in a casserole, add a handful of finely chopped onions, stew the fish until done, and remove the pieces. Then stir 1 tablespoon of fine flour in the butter until it begins to brown, add ¾ of a quart of thick sour cream, stirring constantly, and pour the sauce into a deep bowl. Bone the pieces of fish as thoroughly as possible, turn them in grated parmesan cheese, fill the bowl with layers of the fish, sprinkle an additional handful of parmesan cheese of the top, and bake in the oven until golden brown.

Translated by David Green.

Larded pike

(Recipe #36, page 133)

Skin and salt as large a fish as can be found, weighing 10–15 pounds. Lard it closely with fine lardons and bake it for 1½ hours in a shallow baking pan with lots of butter, basting frequently. Then sprinkle grated and sieved crumbs over the fish, gradually add 2–3 cups of sour cream, and before serving pour brown butter [beurre noisette] over it. Stir a bit of cold water into the sauce, like meat gravy, to make it good and smooth, and serve it with the pike.

Translated by David Green.