No. 1207 — Sturgeon Braised with Madeira, Pickles and Olives
English historical translation of Molokhovets recipe No. 1207 from the 1901 Russian cookbook, retaining original methods and measures.
Scald and clean three Russian pounds of sturgeon, wash in several waters and salt for an hour.
Put ⅛–¼ Russian pound of butter in a saucepan with one glass each of Madeira and cucumber brine, a bay leaf and a bunch of parsley.
Lay the sturgeon on top, cover and braise until done.
Just before serving, mix into the liquid a separate sauce made from cooked chopped celery and parsley roots, salted cucumbers, capers, olives, pickled mushrooms, ½ spoonful of butter and ½ spoonful of flour.
Bring once to the boil, arrange the fish on a dish and pour over the sauce. Serve grated horseradish separately.
To provide
3 Russian pounds of sturgeon 1 glass of Madeira and 1 glass of cucumber brine and 1 bay leaf A bunch of parsley Capers and olives Pickled mushrooms, 1 glass total | ⅛–¼ Russian pound of butter 1 celery root and 1 parsley root 2 small salted cucumbers ½ spoonful each of flour and butter Horseradish |