The 1901 Cookbook Archive
No. 1299 — Trout Braised in Madeira with Crayfish Sauce
English historical translation of Molokhovets recipe No. 1299 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, wash and salt the trout for an hour. Put ⅛–¼ Russian pound of butter into a saucepan with a glass of Madeira, enough fish stock barely to cover the fish, and a bay leaf.
Cover tightly, seal the lid with dough, bring once to the boil and move to the oven. The period directions call for about one hour of braising.
Drain the cooking broth and use it to dilute prepared crayfish sauce No. 431 made with fish stock.
To provide
3 Russian pounds of trout and salt ⅛–¼ Russian pound of butter and 1 bay leaf | 1 glass of Madeira Ingredients for crayfish sauce No. 431 |
Historical editorial note: The original calls for a dough-sealed pan; historical cooking duration is not a safe-temperature standard.
Original source: Read Russian recipe No. 1299. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.