No. 2429 — Mixed Cold Sauce for Fish
English historical translation of Molokhovets recipe No. 2429 from the 1901 Russian cookbook, retaining original methods and measures.
Scald 2 teaspoons of Sarepta mustard with 2 tablespoons of boiling water. Add 6 raw or hard-boiled egg yolks rubbed through a sieve, 6 lumps of sugar, 2 tablespoons Provençal oil, salt, and about 1 glass of vinegar. Add 1 finely chopped hard-boiled egg, 1 peeled fresh cucumber cut into small dice, pickled mushrooms, finely chopped green onions and dill, 2 tablespoons capers and 1 tablespoon pitted, finely chopped olives. Serve with cold fish, aspics and fish dishes dressed in mayonnaise. The source glosses its spelling of capers.
To provide
2 teaspoons Sarepta mustard. 6 egg yolks and 6 lumps sugar. 2 tablespoons Provençal oil and 1 egg. | 1 glass vinegar and 1 fresh cucumber. Green onions, dill and pickled mushrooms. 2 tablespoons capers and 1 tablespoon olives. |