The 1901 Cookbook Archive
No. 2426 — Cold Anchovy Sauce for Fish Aspic
English historical translation of Molokhovets recipe No. 2426 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the cold anchovy sauce as directed in recipe No. 477, but omit the egg yolks.
Original source: Read Russian recipe No. 2426. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.