The 1901 Cookbook Archive
No. 479 — Cold Mustard Sauce with Capers for Fish, Aspic or Vinaigrette
English historical translation of Molokhovets recipe No. 479 from the 1901 Russian cookbook, retaining original methods and measures.
Rub one teaspoon of prepared Sarepta mustard together with three to six raw egg yolks and six lumps of fine sugar. Add two spoonfuls of olive oil and dilute with ½ glass of good vinegar.
Add capers or olives if desired. Serve with mayonnaise dishes, aspic, cold pike, sturgeon, salmon or vinaigrette. Use the remaining egg whites for an airy cake, as the book suggests.
Caporcy means capers.
To provide
1 teaspoon of Sarepta mustard 3–6 egg yolks 3–6 lumps of sugar, as listed | 2 spoonfuls of olive oil and ½ glass of vinegar 1 spoonful of capers and 1 spoonful of olives, optional |
Historical editorial note: The method calls for six lumps of sugar, while the supply box gives three to six. The raw egg yolks are a historical preparation method, not modern safety guidance.
Original source: Read Russian recipe No. 479. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.