No. 3997 — Mixed Pickles as a Garnish for Boiled Beef
English historical translation of Molokhovets recipe No. 3997 from the 1901 Russian cookbook, retaining original methods and measures.
The ingredient list gives 1 glass very small saffron milk caps, 1 glass porcini, 2 glasses tiny gherkins, ½ glass small champignons, 2 truffles and ½ glass salmon roe.
Add some attractively cut carrots, cauliflower, young beans and nasturtium seeds.
Cook the carrots, cauliflower, beans and nasturtium seeds until half-done, salting lightly.
The source suggests leaving gherkins in vinegar in an unlined copper pan for several hours to make them greener.
Blanch the mushrooms and truffles briefly in salted boiling water, then drain and cool.
Pack everything into a jar, cover with boiled and cooled vinegar spiced with cloves, bay leaves, black pepper, allspice, Turkish pepper and tarragon, and add Provençal olive oil.
The printed note suggests boiling gherkins in weak birch lye or water with soda to preserve a green colour.