The 1901 Cookbook Archive
No. 2588 — Whole Cold Fish with Vinaigrette and Aspic
English historical translation of Molokhovets recipe No. 2588 from the 1901 Russian cookbook, retaining original methods and measures.
Boil a pike-perch or trout as directed in recipe No. 1452. Let cool, place it on a dish with the back upwards and flatten it gently. Coat with clear aspic.
Arrange around and over the fish a mixture of baked beetroot, red carrot, potatoes and beans, all cut into very small, even cubes for an ornamental appearance. Serve mustard sauce No. 479 separately.
Like the fish in recipe No. 2587, this dish was generally served for breakfast.
Original source: Read Russian recipe No. 2588. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.