1017 Meat and herring casserole

Forshmak* iz mjasa


  • leftover meat
  • 2–3 herrings, or 10–12 sardines
  • ½ French roll
  • 1 onion
  • 2 spoons butter
  • 3–5 black peppercorns
  • 3–5 allspice berries
  • 2 eggs
  • 1 glass sweet or sour cream
  • 2 rusks


Chop lbs of cooked veal or wild fowl or boiled beef and add 2–3 soaked and cleaned herring and ½ French roll soaked and squeezed out. Chop everything as fine as possible and add 3–5 black peppercorns, 3–5 allspice berries, some nutmeg, 1 medium onion finely chopped and fried in butter, ½ glass sweet or sour cream, 2–4 eggs, and 1 spoon butter. Mix all this together and pile into a stewpan greased with butter and strewn with rusk crumbs. Bake in the oven for 30 minutes and serve, transferring to a platter.

The sour cream may be increased to 2 glasses, in which case the forshmak should be served in a tin or silver casserole.

*Forshmak comes from the archaic German word Vorschmack, meaning foretaste or foreboding. Now known as a typical Russian appetizer, this baked dish, usually served hot, is made by mixing chopped cooked meat, herring, onion, raw eggs, and spices. Potatoes were less commonly added in the nineteenth century than now. Molokhovets used them in only two out of her five recipes for forshmak.