No. 2427 — Sauce for Boiled Salmon, Burbot or Eel
English historical translation of Molokhovets recipe No. 2427 from the 1901 Russian cookbook, retaining original methods and measures.
Boil white sauce No. 386 with fish stock and strain. Add a heaped tablespoon each of olives, capers and pickled mushrooms with their liquid, or lemon; alternatively use a little of each. Bring to the boil, then add finely chopped parsley and dill and salt, and pour the sauce over the fish on its serving dish.
The original also recommends crayfish sauce for pike, pike-perch and whitefish (No. 431); sour-cream béchamel for baked fish (No. 433); Sarepta mustard (No. 475); horseradish with vinegar (No. 473); and butter with hard-boiled eggs (No. 446). It adds a clarification identifying capers.
To provide
1½ tablespoons butter and ½ tablespoon flour. 1 small jar of olives. Or capers. | Or pickled mushrooms. Or ½ lemon. Parsley and dill. |