The 1901 Cookbook Archive
No. 2428 — Caviar Sauce for Boiled Fish
English historical translation of Molokhovets recipe No. 2428 from the 1901 Russian cookbook, retaining original methods and measures.
Strain the sauce in which veal has been roasted, allow it to settle and skim off the fat. Add 3–4 tablespoons of lightly salted fresh caviar. Thin with stock, or use a piece of concentrated dry stock dissolved in hot water, and add lemon juice. Stir in ½ tablespoon of butter in a single piece and serve.
To provide
3–4 tablespoons caviar (1½ lots of concentrated stock). | ½ tablespoon butter and ¼ lemon. |
Historical editorial note: The sauce is made from veal roasting juices although the title specifies boiled fish; this combination is in the historical source.
Original source: Read Russian recipe No. 2428. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.