No. 1149 — Fried and Baked Crucian Carp in Sour-Cream Sauce
English historical translation of Molokhovets recipe No. 1149 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare and fry the crucian carp in butter as in No. 1148 and transfer to a metal serving dish.
Lightly fry one spoonful of butter with ½ glass of flour, thin with ½ glass of milk and bring to the boil while stirring.
Add 1½ glasses of sour cream and boil once more. If desired, add a little saffron infusion.
When slightly cooled, optionally beat in two or three yolks and strain.
Pour over the fish, sprinkle with two crushed rusks and place in a hot oven. Serve in the same metal dish once browned.
To provide
6–7 whole crucian carp of ½ Russian pound each, or 3–4 pounds of large fish 2 spoonfuls of butter and 2 spoonfuls of flour Pepper, salt and 1 spoonful of butter | ½ glass of flour and 1½ glasses of sour cream ½ glass of milk or broth and optional 2–3 yolks Optional 1 teaspoon of saffron infused in a small glass of boiled water |