No. 2531 — Stuffed Sturgeon with Almond Béchamel
English historical translation of Molokhovets recipe No. 2531 from the 1901 Russian cookbook, retaining original methods and measures.
Take 3–4 pounds of sturgeon and cut 2½ pounds into slices the size of beefsteaks. Finely chop the remaining fish to make a stuffing. Mix with a little white bread soaked in fish broth or boiling water, salt, pepper, nutmeg and chopped green shallot tops. Fry the mixture lightly in mustard oil.
Fill the sturgeon slices with this mixture, roll them up and arrange in a suitable cooking dish. Pour over almond béchamel, place cooked crayfish tails on top, scatter with herbs and bake until cooked.
For the almond béchamel, thoroughly mix 2 tablespoons of walnut or mustard oil with ½ glass of flour. Gradually dilute with 1½ glasses of almond milk, set on the stove and boil repeatedly, stirring until thickened. Season with salt, let cool and use to coat the fish.