The 1901 Cookbook Archive
No. 462 — Sour-Cream Sauce for Boiled Salmon
English historical translation of Molokhovets recipe No. 462 from the 1901 Russian cookbook, retaining original methods and measures.
Mix one spoonful of butter with ½ glass of flour and dilute with two or three glasses of the broth in which the salmon was cooked. Boil thoroughly.
Stir in ½–1 glass of sour cream, a little chopped dill and salt. Add four or five seedless lemon slices, or nutmeg instead. Bring to the boil and pour over the fish.
Original source: Read Russian recipe No. 462. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.