The 1901 Cookbook Archive
No. 460 — Sour-Cream Sauce for Boiled Perch or Pike
English historical translation of Molokhovets recipe No. 460 from the 1901 Russian cookbook, retaining original methods and measures.
Melt one spoonful of butter and work it together with ½ glass of flour. Dilute with two glasses of fish broth and boil thoroughly.
Add ½–1 glass of sour cream and salt. Season with a little nutmeg or lemon zest, or with finely chopped chives or ordinary green onions. Bring to the boil and pour over the fish.
To provide
1 spoonful of butter and ½ glass of flour ½–1 glass of sour cream | Green onions or lemon zest Alternatively, nutmeg |
Original source: Read Russian recipe No. 460. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.