The 1901 Cookbook Archive
No. 1197 — Boiled Sturgeon with White Sauce
English historical translation of Molokhovets recipe No. 1197 from the 1901 Russian cookbook, retaining original methods and measures.
Boil sturgeon as described in the preceding general note.
Transfer to a platter and garnish with evenly sized small boiled potatoes.
Make white sauce: rub ½ spoonful of butter with one spoonful of flour, gradually add two glasses of hot fish stock, stir, bring to the boil and strain.
Add chopped herbs and pour the sauce over the sturgeon.
To provide
3 Russian pounds of sturgeon and 1–2 pounds of ruffe ½ Russian pound of white root vegetables 2–3 onions and salt 15–20 allspice berries | 2–3 bay leaves For the sauce: ½ spoonful of butter and 1 spoonful of flour Chopped herbs |
Original source: Read Russian recipe No. 1197. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.