The 1901 Cookbook Archive
No. 1261 — Zander or Whitefish Baked with Sour-Cream Béchamel
English historical translation of Molokhovets recipe No. 1261 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wash zander, remove the backbone, stuff with prepared cold sour-cream béchamel No. 433 and sew closed.
Lay on a buttered stoneware or metal dish. About one hour before serving brush with butter and put in a hot oven.
After it has browned slightly, cover with béchamel and return to the oven. Repeat several times, allowing the final coating to brown.
Remove the stitching thread and serve with salad.
To provide
3 Russian pounds of zander and 1 spoonful of butter For béchamel No. 433: ¼ Russian pound of butter | 1 glass of flour and 1½ glasses of broth 1½ glasses of sour cream |
Historical editorial note: The source title includes whitefish, though the method uses zander as the example.
Original source: Read Russian recipe No. 1261. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.