No. 1306 — Pike in Yellow Saffron Sauce
English historical translation of Molokhovets recipe No. 1306 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and cut pike into pieces, salt for one hour, then put in a saucepan with one glass of table wine, a small glass of vinegar and enough water to cover.
Add pre-cooked shaped roots, ½ glass of raisins and half a lemon cut into seedless slices. Boil over strong heat until the fish is cooked.
In another saucepan combine one spoonful of butter, ¼ glass of fine sugar, ½ glass of flour and ½ teaspoon of powdered saffron.
Gradually dilute with fish stock to three or four glasses and boil while stirring until thick. Add a little butter and strain.
Pour over the pike and garnish with the cooked raisins, lemon and roots. Boiled potatoes may be added.
On a meatless day substitute about two spoonfuls of olive oil for the dairy butter.
To provide
3 Russian pounds of pike and 1 glass of table wine 1 small glass of vinegar and 1 carrot 1 parsley root, 1 celery root and 1 leek 20 allspice berries 1–2 bay leaves and 2 onions | ½ glass of raisins and ½ glass of flour ½ teaspoon of saffron ¼ glass of fine sugar and ½ lemon 2 spoonfuls of butter or ⅛ glass of olive oil 1½ Russian pounds of potatoes |