The 1901 Cookbook Archive
No. 1169 — Tench Braised with Wine and Champignons
English historical translation of Molokhovets recipe No. 1169 from the 1901 Russian cookbook, retaining original methods and measures.
Melt a spoonful of butter and fry a handful of cleaned, sliced champignons and one or two chopped onions.
Add tench, cleaned, washed, salted and cut into pieces. Sprinkle with parsley and lemon zest.
Pour in 1½–2 glasses of boiled white table wine, cover and stew until cooked.
Add a teaspoon of flour diluted in water to the sauce and bring to the boil.
Transfer the fish to a platter, then vigorously beat two yolks into the hot sauce, heat carefully until very hot and pour over the fish.
Historical editorial note: The egg-yolk sauce requires safe heating and handling, not simply the historical visual indicator.
Original source: Read Russian recipe No. 1169. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.