No. 1302 — Whole Boiled Pike with Twenty-Three Sauce Choices
English historical translation of Molokhovets recipe No. 1302 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, salt and place the whole pike in a fish kettle. Pour over already-cooked, cooled broth of parsley root, celery root, leek, onions, spices and a bunch of their greens, as in No. 1130.
When cooked, carefully lift from the rack to a platter, remove the skin, garnish with boiled potatoes and herbs, and moisten with a little chosen sauce.
Offer one of the following sauces both on the fish and separately:
1) Hollandaise, No. 467.
2) Mustard, vinegar and horseradish, Nos. 473–475.
3) Crayfish sauce, No. 431.
4) Boiled potatoes with butter and eggs, No. 446.
5) Thick cream sauce, No. 457.
6) Mushroom sauce, No. 426.
7) White sauce, No. 422.
8) Cold sour-cream sauce, No. 481.
9) Hot mustard sauce, No. 449.
10) Sour-cream sauce, No. 460.
11) Sweet-and-sour raisin sauce, No. 415; optionally omit the raisins and let diners add prepared Sarepta mustard to taste.
12) Brown sauce, No. 408.
13) Hot white sauce, No. 465.
14) Almond-milk sauce, No. 466.
15) Lemon juice and Madeira sauce, No. 452.
16) Tomato sauce, No. 432.
17) Champignon sauce, No. 435.
18) Brown truffle sauce, No. 407.
19) Parsley sauce, No. 438.
20) Horseradish and sour cream sauce, No. 424.
21) White caper sauce, No. 456.
22) White wine and egg-yolk sauce, No. 422.
23) Cold mustard sauce, No. 476.
To provide
3 Russian pounds of pike 1 parsley root and 1 leek 1 celery root and 3–4 onions | 1–2 bay leaves 10–20 allspice berries A bunch of fresh herbs |