The 1901 Cookbook Archive
No. 2407 — Red Fish Sauce with Truffles
English historical translation of Molokhovets recipe No. 2407 from the 1901 Russian cookbook, retaining original methods and measures.
Fry a spoonful pre-toasted flour No. 390 again in two or three spoons oil and dilute with two and a half glasses fish broth.
Add caramelized sugar No. 391, boil well and add two or three sugar lumps, juice of a third lemon and five or six finely sliced truffles.
Boil and pour over boiled zander or another fish.
Original source: Read Russian recipe No. 2407. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.