No. 1296 — Boiled Trout with an Elaborate Vegetable Garnish
English historical translation of Molokhovets recipe No. 1296 from the 1901 Russian cookbook, retaining original methods and measures.
Boil trout according to the general note.
Peel small shallots and brown in butter, add a little Lafite wine and cook until soft.
Peel six fresh cucumbers, cut into portions, remove the centres and fry in butter. Add to the shallots.
Mix with cooked champignons, crayfish tails, gherkins, pitted olives, neatly shaped parsley roots boiled in broth and fried young carrots.
Garnish the boiled trout with this mixture and pour over brown sauce No. 451.
To provide
3 Russian pounds of trout and ½ Russian pound of white roots 1 bay leaf and 5–6 Allspice berries 2–3 onions and 1 glass of shallots ½ glass of Lafite wine 6 fresh cucumbers | 6–9 champignons 15 crayfish 9–12 gherkins 12 olives 2 parsley roots and 12 young carrots ¼ Russian pound of butter Brown sauce No. 451 |