The 1901 Cookbook Archive
No. 2509 — Boiled Trout with a Choice of Sauces
English historical translation of Molokhovets recipe No. 2509 from the 1901 Russian cookbook, retaining original methods and measures.
Boil the trout as directed in recipe No. 1295 and serve with one of the following: (1) caper sauce No. 456; (2) Hollandaise sauce No. 2418; (3) white sauce No. 2405; (4) lemon sauce No. 2419; or (5) horseradish sauce No. 2420.
Original source: Read Russian recipe No. 2509. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.