The 1901 Cookbook Archive
No. 1175 — Salmon Braised with Madeira and Crayfish Sauce
English historical translation of Molokhovets recipe No. 1175 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, wash and salt three Russian pounds of salmon and cut into thin slices.
Put ⅛–¼ Russian pound of good butter into a saucepan, add one glass of Madeira and a bay leaf, then add the salmon.
Cover and braise until done. Stir in prepared crayfish sauce No. 431, bring once to the boil and serve.
Original source: Read Russian recipe No. 1175. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.