The 1901 Cookbook Archive
No. 2592 — Cold Burbot with Almond-Milk Sauce
English historical translation of Molokhovets recipe No. 2592 from the 1901 Russian cookbook, retaining original methods and measures.
Make a fish soup (ukha) from the burbot and serve the broth as the first course. Let the cooked fish cool and prepare it as a cold vinaigrette on a dish.
Garnish with seedless lemon slices, olives and capers; pour over cold almond-milk sauce No. 492.
Original source: Read Russian recipe No. 2592. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.