No. 455 — Walnut Sauce for Roast Carp
English historical translation of Molokhovets recipe No. 455 from the 1901 Russian cookbook, retaining original methods and measures.
Take one heaped teaspoon of prepared Sarepta mustard. Pound twenty very fresh walnuts exceedingly fine in a mortar, adding a little water as you work, and mix them into the mustard.
Add a little salt, hard-boiled egg yolks rubbed together with olive oil, one spoonful of sifted breadcrumbs, and ½ glass of vinegar. Mix thoroughly and pour over boiled or baked fish. Prepare the sauce immediately before serving.
To provide
20 walnuts, approximately ½ Russian pound 1 spoonful of olive oil and 2 hard-boiled egg yolks 1 spoonful of breadcrumbs | 1 heaped spoonful of sugar, or 2–3 lumps, as listed ½ glass of vinegar 1 heaped teaspoon of prepared Sarepta mustard |