The 1901 Cookbook Archive
No. 1252 — Baked Sterlet with Champignon Sauce
English historical translation of Molokhovets recipe No. 1252 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, wash and dry three Russian pounds of sterlet, coat with egg and grated bread, put in a frying pan, pour over a spoonful of butter and bake.
Boil about twelve cleaned, sliced champignons in fish broth with two or three seedless lemon slices.
Colour the sauce with caramelized sugar, bring to the boil and pour over the sterlet before serving.
Original source: Read Russian recipe No. 1252. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.