The 1901 Cookbook Archive
No. 1177 — Another Method for Fried Salmon
English historical translation of Molokhovets recipe No. 1177 from the 1901 Russian cookbook, retaining original methods and measures.
Eviscerate and scale salmon, wash, cut into thin slices and salt.
Coat in flour, then egg and grated white bread, and fry in butter in a pan on both sides.
Garnish with fried parsley and halved slices of peeled, seedless lemon.
Serve with brown caper sauce No. 406, anchovy sauce No. 240, sour-cream salad or sauerkraut.
To provide
3 Russian pounds of salmon and 2–3 spoonfuls of butter | 5–6 rusks and 2 eggs |
Original source: Read Russian recipe No. 1177. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.