The 1901 Cookbook Archive
No. 456 — Sauce with Olives, Capers and Pickled Mushrooms for Boiled Salmon, Burbot or Eel
English historical translation of Molokhovets recipe No. 456 from the 1901 Russian cookbook, retaining original methods and measures.
Boil basic white sauce No. 386 with fish broth and strain it. Add a heaped spoonful each of olives, capers, and pickled mushrooms with their pickling liquid, or lemon instead, or a little of each.
Bring to the boil; add finely chopped parsley and dill, and salt. Pour over the fish arranged on its serving dish.
To provide
1½ spoonfuls of butter and ½ spoonful of flour 1 small jar of olives Alternatively, capers | Alternatively, pickled mushrooms Alternatively, ½ lemon Fresh parsley and dill |
- Crayfish sauce for pike, zander or whitefish: see No. 431.
- Sour-cream béchamel for roast fish: see No. 433.
- Sarepta mustard: see No. 475.
- Horseradish with vinegar: see No. 473.
- Butter with hard-boiled eggs: see No. 446.
Caporcy in the older text means capers.
Original source: Read Russian recipe No. 456. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.