The 1901 Cookbook Archive
No. 1198 — Boiled Sturgeon in Sour-Cream Sauce
English historical translation of Molokhovets recipe No. 1198 from the 1901 Russian cookbook, retaining original methods and measures.
Boil the sturgeon as directed in the general note. Arrange on a round platter with small boiled potatoes, champignons, crayfish tails and fried croutons.
Pour over sour-cream sauce and serve.
To provide
3 Russian pounds of sturgeon 1–2 Russian pounds of small ruffe ½ Russian pound of white roots 2–3 onions 5–6 black peppercorns and 15–20 allspice berries ½ spoonful of butter and 1 spoonful of flour | 2 glasses of fish broth ½–1 glass of sour cream and parsley For garnish: 1 Russian pound of potatoes ¼ Russian pound of champignons 20–30 crayfish Polish bread and 1 spoonful of butter |
Original source: Read Russian recipe No. 1198. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.