Fish a-la-Russe

Ingredients

• one half pound of flour
• one quarter of a pound of butter
• one tea-spoonful of yeast-powder
• three eggs
• one half tea-cupful of boiled rice
• one pound raw fish
• one gill of cold water
• one half tea-spoonful of salt
• one salt-spoonful of pepper

Method

1. 1

   Mix flour, salt, and yeast powder.

2. 2

   Make a light dough with cold water and whipped egg white.

3. 3

   Knead and roll out thinly, spreading butter in layers.

4. 4

   Place boiled rice, hard-boiled eggs, and fish in the center, season, fold, and brush with egg yolk.

5. 5

   Bake in a quick oven for 10 minutes, then in a cooler part for 45 minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 31. The excerpt below is the record exactly as published.

FISH A-LA-RUSSE. 37 a sharp knife make an incision down the back to the bone. Remove the bone, taking care to break the fish as little as possible. Take the skin from the whitings; take the fish from the bone. Place the bones in a sauce-pan with the skin, and cover them well with cold water. Place the pan over the fire, and let the water simmer for half an hour. Take now the pieces of whiting in a mortar and pound them; add the eggs, half the pepper and salt, all of the bread crumbs, and pound all well together. Add the lemon rind, and then stuff the sole with this. To hide the in- cision, put down the back a row of mushrooms. Grease well a dripping-tin ; put on the sole, and cover it with a sheet of greased paper; place the tin in the oven for twenty-five minutes. While this is baking, roll into small balls the remainder of the stuffing ; place them in a small pan of boiling water, and boil them slowly for five minutes. Melt in a separate sauce-pan the butter ; add the flour, then by degrees three gills of the water in which the bones were boiled. Stir till boiling, and boil two minutes. When the sole is cooked enough, place it on a hot flat dish ; take the balls from the water and place them round ; pour round the sauce, and the dish is ready for use. NOTE. — If desired, at the last minute the yolks of two eggs may be added to the sauce. PISH.-SECOND DIVISION. Fish k-la-RuSSe. — Provide for this one half pound of flour, one quarter of a pound of butter, one tea-spoonful of yeast-powder, three eggs, one half tea-cupful of boiled rice, one pound raw fish, one gill of cold water, one half tea- spoonful of salt, one salt-spoonful of pepper. Put the flour upon a mixing-board, and with it a little salt and the yeast-powder, rubbing all together. Make this into a light dough with the cold water and the white of one egg whipped to a stiff froth. Knead the dough lightly, and roll out as thinly as possible. Spread upon this paste one- third of the butter, fold it in three layers, and again roll out 38 . FISH. thinly. Spread upon it the second part of butter, and repeat the process of folding and rolling. Now spread on the last piece of butter, and refold it in the same manner. Eoll the crust once again into a square ; place in the centre of it the boiled rice, two of the eggs, which must have been hard boiled, also the fish ; sprinkle over this the remaining salt and the pepper; wet the edges of the crust with the yolk of egg, fold it over squarely, brush the entire surface over with the yolk of egg, and place it first in a quick oven for ten minutes, when it should be changed to a cooler part of the oven, to prevent its browning too quickly, and allowed to bake three quarters of an hour. NOTE. — The quantity of water given cannot be imperative, for the reason that the amount to be used is determined by the amount of gluten in the flour, which is never equal in different brands. Any kind of fish may be used for this preparation, so long as it is of a kind to be boned and skinned ; but fillets of sole, flounder, or haddock will be found most satisfactory. Fish, Cakes. — For these will be required one pound of cold boiled fish, one pound of raw potatoes, two ounces of butter, two eggs, four heaped table-spoonfuls of bread crumbs, one grain of cayenne, one tea-spoonful of salt, one half salt-spoonful of pepper. Separate the skin and bone from the flesh with two forks, and put the fish, cut into irregular pieces, into a large bowl. Boil the potatoes, putting a little salt into the boiling water; place a sieve over the bowl containing the fish, put the potatoes while hot into the sieve, and rub them through over the fish with the back of a wooden spoon. The pepper, salt, and cayenne should now be added ; drop in also the yolks of the eggs and the butter, mix together thoroughly, and form the mixture into round flat cakes. Beat then the whites of the eggs sufficiently to break the albumen, dip the cakes therein, place the bread crumbs upon a sheet of kitchen-paper, and roll the cakes separately in it. They must now be thrown into hot clarified fat or lard, and cooked for three minutes, when they may be trans- TURI30T A-LA-CR^ME — SALMON PIE. 39 ferrecl to a sheet of kitchen-paper, to remove any particles of fat that may have clung to the surface. Serve garnished with parsley and very Lot. XOTE. — When fresh fish is not available, salt cod or other fish may be substituted, leaving out of course the salt, and picking the salt fish to shreds, and washing through numerous waters, until sufficiently freshened. When salt fish is used, it should be care- fully dried after freshening, by putting it into a clean towel, and wringing until moisture will no longer exude. Turbot a-la-Creme. — Materials as follows : One pound of cold boiled turbot, two ounces of butter, one ounce of flour, one ounce of grated cheese, one half -pint of milk, one gill of cream, one salt-spoonful of grated nutmeg, one half salt- spoonful of pepper, one half tea-spoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.