The 1901 Cookbook Archive
No. 1256 — Boiled Zander with Potatoes, Cauliflower and Crayfish Sauce
English historical translation of Molokhovets recipe No. 1256 from the 1901 Russian cookbook, retaining original methods and measures.
Boil zander as described in the general note and arrange on a platter, with long boiled potatoes on one side and cauliflower on the other.
Pour over sour-cream sauce No. 460, or make crayfish sauce: boil twenty-five crayfish and remove the tails.
Wash and dry the shells, pound and fry with one spoonful of butter; stir in one spoonful of flour and add two to three glasses of fish broth.
Boil thoroughly, strain and pass through a sieve, then add the twenty-five crayfish tails, two seedless lemon slices and salt.
Heat until very hot and pour over the zander.
Historical editorial note: The historical use of crayfish shells requires careful modern preparation and cooking.
Original source: Read Russian recipe No. 1256. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.