The 1901 Cookbook Archive
No. 453 — Mushroom Sauce for Pike and Pike-Perch
English historical translation of Molokhovets recipe No. 453 from the 1901 Russian cookbook, retaining original methods and measures.
Cook ⅛ Russian pound of dried mushrooms with three onions and a bunch of greens. Brown ½ spoonful of flour in ½ spoonful of butter.
Thin with three glasses of the mushroom cooking liquid mixed with meat or vegetable stock. Boil well and strain.
Add the cooked mushrooms, shredded or chopped very finely, and salt. If desired add ½ glass of sour cream and bring to the boil once.
The source also suggests serving this sauce with beef, duck, goose, and potato, rice or fish cutlets.
Historical editorial note: This text repeats the preparation of mushroom sauce No. 426 almost verbatim, although the present title emphasizes pike and pike-perch. Both historical recipe numbers are preserved.
Original source: Read Russian recipe No. 453. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.