The 1901 Cookbook Archive
No. 2539 — Sterlet with Truffles
English historical translation of Molokhovets recipe No. 2539 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wash 3 pounds of sterlet, salt and cut into pieces. Coat with breadcrumbs and fry lightly in oil in a sauté pan.
Slice six truffles and pour over 2 glasses of fish stock; add a little lemon juice, tint with burnt sugar and bring to a boil. Pour the mixture over the fried sterlet and cook until the fish is done. Sprinkle with parsley and serve.
To provide
3 pounds of sterlet and 4–5 rusks. 2 tablespoons of oil and 6 truffles. | 2–4 lumps of sugar and ½ lemon. Parsley. |
Original source: Read Russian recipe No. 2539. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.