Tag #118286 - Interview #78256 (Cilja Laud)

Of course, Grandmother used traditional recipes, but still she added some zest in all her dishes. She always cooked gefilte fish herself. She did not cook the whole fish, but stuffed separate pieces. She put the pieces of dried white loaf at the bottom of the pot and put rounds of beet there and then fish on the top. Then she put a piece of carrot on each piece of fish and then added a little bit of water there. Then she placed it on the platter in a fancy way. Tallinn Jews called her gefilte fish - 'fish Frau Perelman.' Many newcomers came over to her to eat her fish. I still cook fish by her recipe.

She also had her own recipe of liver pate. She did not boil the liver like most cooks do, but she fried it in the source-pan for about two minutes. Then she minced it and added fried onion. Then she added three spoons of cognac to every kilo of pate and two to three minced boiled carrots, then she mixed it all up thoroughly. The pate turned out to be very fluffy and tender. Grandmother adorned it with grated boiled eggs - whites and yolks separately.