The 1901 Cookbook Archive
No. 1251 — Sterlet Braised with Truffles
English historical translation of Molokhovets recipe No. 1251 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, wash and salt three Russian pounds of sterlet, cut into pieces, coat with crushed rusks and fry lightly in butter in a sauté pan.
Slice six truffles and cover with two glasses of fish stock, add a little lemon juice and tint with caramelized sugar. Bring to the boil.
Pour over the browned sterlet and finish cooking. Sprinkle with parsley to serve.
To provide
3 Russian pounds of sterlet and 4–5 rusks 2 spoonfuls of butter and 6 truffles | 2–4 lumps of sugar and ½ lemon Green parsley |
Original source: Read Russian recipe No. 1251. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.