No. 1255 — Boiled Zander with Ten Sauce Options
English historical translation of Molokhovets recipe No. 1255 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the zander as described in the general note. Arrange on a platter with boiled potatoes, large boiled crayfish and parsley, optionally on a neatly folded clean napkin.
Serve one of these sauces separately:
a) Cream sauce Nos. 450 and 457.
b) Mushroom sauce No. 453.
c) Colbert sauce No. 454.
d) Almond-milk sauce No. 466.
e) Hollandaise No. 467.
f) Walnut sauce No. 455.
g) Lemon juice and Madeira sauce No. 421.
h) Hot mustard sauce No. 449.
i) White sauce No. 422.
j) Champignon sauce No. 435.
For cold zander, serve horseradish with vinegar, plain mustard or mustard sauce No. 476.
To provide
3 Russian pounds of zander and 1 parsley root 1 leek and 1 celery root 3–4 onions and 20–30 allspice berries | 2 bay leaves and a bouquet of herbs 20 potatoes 20 boiled crayfish and parsley Ingredients for the chosen sauce |