The 1901 Cookbook Archive
No. 1295 — Boiled Trout with a Choice of Sauces
English historical translation of Molokhovets recipe No. 1295 from the 1901 Russian cookbook, retaining original methods and measures.
Boil trout according to the general note and arrange on a platter with small boiled potatoes and parsley.
Offer one of these sauces separately:
a) Horseradish with vinegar.
b) Hollandaise No. 467.
c) Crayfish sauce No. 431.
d) Walnut sauce No. 455.
e) Hot mustard sauce No. 449.
f) Brown sauce Nos. 406–408 made with the same fish stock; for this version garnish with crayfish tails, cooked sliced champignons, cooked burbot liver and slices of fish quenelle No. 229.
g) Crayfish-tail and champignon sauce No. 461, as cited in the source.
h) Lemon and Madeira sauce No. 452.
i) Caper sauce No. 456.
j) White sauce No. 422.
Historical editorial note: The source's lettering is inconsistent near the later sauce choices; all ten listed alternatives are preserved.
Original source: Read Russian recipe No. 1295. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.