The 1901 Cookbook Archive
No. 2406 — Red Sauce for Fish
English historical translation of Molokhovets recipe No. 2406 from the 1901 Russian cookbook, retaining original methods and measures.
Mix a full spoonful toasted flour No. 390 with two spoons sunflower or walnut oil, dilute with fish stock to make about one and a half glasses finished sauce and simmer well.
Add prepared caramelized sugar No. 391, boil and strain.
Add lemon juice, a generous spoonful capers, lengthwise-sliced cornichons or pickled mushrooms, half a lemon in seedless slices and two to four sugar lumps; bring to a boil once.
Pour hot over fried fish cutlets or fried or boiled fish.
One may add half a small glass to half a glass table wine, in which case use less stock.
Original source: Read Russian recipe No. 2406. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.