No. 478 — Mixed Cold Sauce for Fish, Aspics and Mayonnaise Dishes
English historical translation of Molokhovets recipe No. 478 from the 1901 Russian cookbook, retaining original methods and measures.
Scald two teaspoons of Sarepta mustard with two spoonfuls of boiling water. Add six raw or hard-boiled egg yolks rubbed smooth, six lumps of sugar, two spoonfuls of olive oil, salt and about one glass of vinegar.
Stir in one finely chopped hard-boiled egg, one peeled fresh cucumber cut into small pieces, some pickled mushrooms, finely chopped green onions and dill, two spoonfuls of capers and one spoonful of pitted, finely chopped olives.
Serve with cold fish, aspic dishes and dishes described as mayonnaise in the historical cookbook. Caporcy means capers.
To provide
2 teaspoons of Sarepta mustard 6 egg yolks and 6 lumps of sugar 2 spoonfuls of olive oil and 1 egg | 1 glass of vinegar and 1 fresh cucumber Green onions, dill and pickled mushrooms 2 spoonfuls of capers and 1 spoonful of olives |