The 1901 Cookbook Archive
No. 1249 — Sterlet Poached in Champagne
English historical translation of Molokhovets recipe No. 1249 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wash three Russian pounds of sterlet, dry, remove the skin and cut into slices.
Pack the pieces tightly in one layer in a silver or nickel-plated sauté pan. Add ⅛–¼ Russian pound of butter, salt and juice from half a lemon.
Pour in two or three glasses of champagne, enough to reach halfway up the fish.
About fifteen minutes before serving set over heat under a lid. Once cooked, serve immediately in the same pan.
To provide
3 Russian pounds of sterlet and 2–3 glasses of champagne | ½ lemon and ⅛–¼ Russian pound of butter |
Historical editorial note: The fifteen-minute timing is a period estimate, not a validated safe fish-temperature standard.
Original source: Read Russian recipe No. 1249. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.