No. 1200 — Sturgeon with Brown, Cherry and Wine Sauce
English historical translation of Molokhovets recipe No. 1200 from the 1901 Russian cookbook, retaining original methods and measures.
Scald sturgeon repeatedly with boiling water so the skin loosens. Salt for one hour and lower into prepared cold stock of white roots and spices.
Add either about ½ glass of vinegar, one glass of Sauternes, or two to three glasses of cucumber brine. Cook until done and arrange on a dish.
Caramelize two lumps of sugar in a pan, add two spoonfuls of fish stock, boil and transfer to a saucepan.
Add half a small glass of olive oil, one spoonful of fresh butter and one spoonful of flour. Fry, then dilute with two glasses of fish broth, ⅓ glass of Madeira or port and ⅓ glass of cherry syrup.
Add crushed cloves, cinnamon and more vinegar or lemon juice to taste. Simmer with stirring until thick, then strain.
Add about two spoonfuls of capers, olives or pickles, boil once more and pour over the sturgeon.
To provide
3 Russian pounds of sturgeon and 2 carrots 1 parsley root and 1 leek 2–3 onions and 20–30 allspice berries 3–4 bay leaves 5–6 black peppercorns Optional additions: 1–3 glasses of Sauternes or cucumber brine, or 2–3 glasses with ½ glass of vinegar Optional 1 Russian pound of small fish | For sauce: 2 lumps of sugar, vinegar or lemon juice ½ small glass of olive oil 1 spoonful of fresh butter 1 spoonful of flour, ⅓ glass Madeira or port, ⅓ glass cherry syrup 3–4 cloves and ½ teaspoon cinnamon 2 spoonfuls capers, olives or pickles |