Two Old Vienna “Gefilte Fish” Recipes: One Fried & One Poached “Rabbi” Style, Stuffed Back Into Carp Steaks With Its “Kapl,” Red “Chrain” And Jellied “Yoich” (Recipes)
Famed New York Times food critic Mimi Sheraton once wrote that gefilte fish, Yiddish for "stuffed fish"—nowadays served as poached or fried oblong fish patties—...