The 1901 Cookbook Archive
No. 1237 — Boiled Whitefish with Crayfish or Other Sauces
English historical translation of Molokhovets recipe No. 1237 from the 1901 Russian cookbook, retaining original methods and measures.
Boil the whitefish as described above. Garnish on a platter with boiled potatoes sprinkled with herbs.
Pour over crayfish sauce No. 431, tomato sauce No. 432 or champignon sauce No. 435, preparing the butter-and-flour base with fish broth.
Original source: Read Russian recipe No. 1237. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.