The 1901 Cookbook Archive
No. 2593 — Cold Whitefish with Green Sauce
English historical translation of Molokhovets recipe No. 2593 from the 1901 Russian cookbook, retaining original methods and measures.
Cut the whitefish into pieces, coat with Provençal (olive) oil and fasting breadcrumbs, and cook on a grill.
Prepare a green sauce of olive oil, mustard, vinegar, salt, pepper, nutmeg, lemon zest, finely chopped parsley and mashed anchovies. Pour the sauce over the fish and decorate with pickled plums.
Original source: Read Russian recipe No. 2593. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.