The 1901 Cookbook Archive
No. 477 — Cold Sardelle Sauce for Fish or Meat Aspic
English historical translation of Molokhovets recipe No. 477 from the 1901 Russian cookbook, retaining original methods and measures.
Mix two spoonfuls of olive oil with salt, one heaped spoonful of sugar and three or four spoonfuls of vinegar.
Wash seven or eight sardelles, remove their bones and pound them in a mortar with four hard-boiled egg yolks. Mix with the olive oil and dilute with tarragon vinegar.
To provide
2 spoonfuls of olive oil Salt and 2–3 lumps of sugar | 7–8 sardelles and 4 eggs Vinegar |
Historical editorial note: Sardelki refers here to bony salted fish rather than modern meat sausages; the recipe explicitly calls for removing their bones. The method and supply table give sugar in different forms and amounts.
Original source: Read Russian recipe No. 477. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.