The 1901 Cookbook Archive
No. 2608 — Porcini Mushroom Vinaigrette
English historical translation of Molokhovets recipe No. 2608 from the 1901 Russian cookbook, retaining original methods and measures.
Soak 12–18 large porcini mushrooms, wash and boil them in salted water. Drain, dry slightly with a towel, dip in batter No. 2404 and sprinkle with breadcrumbs.
Fry in ¼ glass of vegetable oil and cool. Arrange on a dish, garnish with salted lemons, pickled plums, capers and olives, and pour over cold sauce No. 479.
Original source: Read Russian recipe No. 2608. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.