The 1901 Cookbook Archive
No. 2515 — Boiled Pike-Perch with Hollandaise Sauce
English historical translation of Molokhovets recipe No. 2515 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the pike-perch as in recipe No. 1255 and serve with Hollandaise sauce No. 2418. The fish stock may be used to make soup or ukha (Russian fish broth).
Original source: Read Russian recipe No. 2515. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.