The 1901 Cookbook Archive
No. 1259 — Boiled Zander with Croutons and Potatoes
English historical translation of Molokhovets recipe No. 1259 from the 1901 Russian cookbook, retaining original methods and measures.
Arrange fillets of cooked zander No. 1255 in a ring on a platter, alternating with lightly fried croutons from white bread.
Pile whole boiled potatoes in the centre and pour Hollandaise sauce No. 467 over the dish.
To provide
3 Russian pounds of zander and 20 allspice berries 2–4 bay leaves 1 parsley root, 1 leek and 2 onions | 1 Polish bread roll ⅛ Russian pound of butter 1½–2 Russian pounds of potatoes and sauce No. 467 |
Original source: Read Russian recipe No. 1259. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.