No. 1232 — Boiled Fresh Salmon in White Sauce
English historical translation of Molokhovets recipe No. 1232 from the 1901 Russian cookbook, retaining original methods and measures.
Wash and dry three Russian pounds of salmon. Boil with white roots, two onions, a bay leaf, five or six allspice berries and salt, at about a small spoon per three glasses of water.
When cooked, remove the skin and backbone, divide into portions and place on a platter with boiled potatoes.
Fry ½ spoonful of butter with a spoonful of flour, dilute with two glasses of fish stock and boil thoroughly.
Add ¼ small spoon of crushed pepper, chopped parsley, less than ⅛ nutmeg, a spoonful of capers and juice of half a lemon. Bring to the boil and remove from the fire.
Optionally beat in two yolks and heat, stirring, until very hot. Pour over the fish.
To provide
3 Russian pounds of salmon and 1 parsley root 1 leek and 1 celery root 2 onions and 1 bay leaf 5–6 allspice berries and salt 2 Russian pounds of potatoes and 1 spoonful of butter Parsley and dill | ½ spoonful of butter and 1 spoonful of flour 2 glasses of fish stock ¼ small spoon of pepper 1 spoonful of parsley Less than ⅛ nutmeg and 1 spoonful of capers ½ lemon and optional 2 yolks |