No. 1172 — Boiled Salmon with Five Sauce Options
English historical translation of Molokhovets recipe No. 1172 from the 1901 Russian cookbook, retaining original methods and measures.
Scale salmon and cut into fairly large rectangular pieces.
Lower into salted boiling water containing already-cooked bay leaves, pepper, white roots, onions, parsley and dill, with just enough broth to cover.
Bring once to a vigorous boil, then finish over gentler heat. Arrange on a serving dish.
Garnish with two Russian pounds of boiled potatoes and choose one sauce:
1) Sauce No. 451. This is one of the original serving choices.
2) Sour-cream sauce No. 481 served separately.
3) Champignon sauce No. 435.
4) A sauce of 1½ spoonfuls of flour rubbed with a spoonful of butter, diluted with two glasses of fish stock, boiled well, then enriched with one glass of sour cream, parsley, dill, pepper, salt and optional nutmeg, and poured over the salmon and potatoes.
5) Tatar sauce No. 461.
To provide
3 Russian pounds of salmon and 1 parsley root 1 celery root and 1 leek 2 onions and salt | 15 black and allspice berries 2–3 bay leaves Parsley and dill |