No. 2248 — Vegetarian Accompaniments from Section VI
English historical translation of Molokhovets recipe No. 2248 from the 1901 Russian cookbook, retaining original methods and measures.
Section VI includes greens, vegetables, roots and mushrooms; some may be garnished with croûtons, fried bread, grain-stuffed sausages, potato croquettes, omelettes, buckwheat croûtons, hard-boiled or poached eggs, fried or stuffed potatoes.
Sorrel, spinach, nettle and orache sauces may be garnished with chopped hard-boiled eggs, halved eggs, poached eggs No. 742, omelette No. 739, bread croûtons No. 743, fried bread No. 744, cake-like dish No. 752 and fried puddings of semolina, rice, noodles or macaroni.
Carrot, rutabaga, turnip and potato sauces pair with croûtons No. 743, fried bread No. 744 or rye-bread croutons.
Fresh or dried green-pea sauces can be accompanied by bread croûtons, fried or stuffed potatoes, potato croquettes and grain-filled sausages.
Dried or fresh mushroom dishes can be accompanied with potato or rice cutlets and croquettes or plain fried potatoes.
Boiled potatoes No. 604 may be dressed with butter and chopped eggs No. 446, Polish sauce No. 442, thick milk sauce No. 433, butter and parsley, mushroom No. 426, pickled-cucumber No. 410, celery and parsley Nos. 437, sour cream No. 462, hollandaise No. 467, Provençal No. 480, ordinary No. 399, butter Nos. 400–402, sour cream No. 404, red sauces from No. 406, and fresh or pickled salads from Section X, with gooseberry juice No. 3798 substituted for vinegar.
Mashed potatoes No. 627 may go with Polish sauce No. 442, sweet-and-sour No. 415, mushroom No. 426, fried mushrooms No. 716 or stewed mushrooms with sour cream No. 715. A note corrects a misprint in No. 715: the printed two to three glasses stock should be half a glass.
Other vegetables, including all kinds of cabbage, asparagus and artichokes, are generally served without further garnish but with an appropriate sauce.