No. 449 — Hot Mustard Sauce for Pike-Perch, Tench, Sturgeon or Trout
English historical translation of Molokhovets recipe No. 449 from the 1901 Russian cookbook, retaining original methods and measures.
Combine one spoonful of prepared Sarepta mustard with ½ spoonful each of flour and butter, and scald the mixture with two glasses of fish broth. Stir smooth and reduce to 1¾ glasses.
The next part of the digitized directions is incomplete: it refers to mixing ¼ or ½ glass of the sauce with an unspecified ingredient, then diluting with the remainder. Heat until very hot without boiling and pour over pike-perch, tench, sturgeon or trout.
Optionally add two spoonfuls of capers shortly before serving and heat through.
To provide
1 spoonful of Sarepta mustard ½ spoonful of flour and ½ spoonful of butter 3–4 egg yolks, as listed | ¼–½ glass of table wine and ¼ lemon, as listed Optional 2 spoonfuls of capers |