The 1901 Cookbook Archive
No. 1206 — Fried Sturgeon under Béchamel
English historical translation of Molokhovets recipe No. 1206 from the 1901 Russian cookbook, retaining original methods and measures.
Scald and skin the sturgeon, cut into pieces or slices, season with salt and pepper, coat with flour and fry in butter until done. Set aside to cool.
Make a pastry border on a serving dish; arrange the fish in it, alternating with grated cheese and grated white bread.
Cover with béchamel made from rich broth, flour, butter, cheese, sour cream and nutmeg, as in No. 433, and bake.
Once browned, decorate with champignons and serve yellow sauce No. 443 separately.
Original source: Read Russian recipe No. 1206. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.