No. 1203 — Baked Sturgeon with Mustard Sauce
English historical translation of Molokhovets recipe No. 1203 from the 1901 Russian cookbook, retaining original methods and measures.
Grease a pan with a spoonful of butter and line with thin slices of carrot, onion and parsley root.
Scald a tender piece of sturgeon, remove the skin, wash, salt and place over the roots.
Fry a spoonful of butter with finely chopped onion, cool, beat in two eggs and pour over the fish. Sprinkle with grated bread, melted butter and bake in a hot oven.
When the fish is ready, transfer to a dish. Mix the roasted roots with ½ glass of table wine, 1½ glasses of strong broth, two or three spoonfuls of vinegar and a small spoonful of prepared mustard.
Bring to a boil, strain and pour over the sturgeon. The fish may optionally be larded with ¼ Russian pound of pork fat.
To provide
3 Russian pounds of sturgeon and 3–4 spoonfuls of butter 1 carrot and 1 parsley root 2 onions, 2 eggs and a white roll ½ glass of table wine | ½–1 teaspoon Sarepta mustard Vinegar Optional ¼ Russian pound of pork fat |