The 1901 Cookbook Archive
No. 1253 — Fried Sterlet with Mustard or Hollandaise Sauce
English historical translation of Molokhovets recipe No. 1253 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, wash, dry and salt the sterlet, cut into portions and steam according to the general note.
When nearly cooked lift with a slotted spoon to a sieve and dry on a towel. Coat first in egg and grated bread, then again in butter and grated bread.
Fry in butter on a gridiron. Offer Provençal mustard sauce with squeezed green-onion juice No. 480, or Hollandaise sauce No. 467.
Original source: Read Russian recipe No. 1253. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.