No. 695 — Mixed Vegetable and Root Garnish for Roast Beef and Boiled Fish
English historical translation of Molokhovets recipe No. 695 from the 1901 Russian cookbook, retaining original methods and measures.
Peel celery root and parsley root, cut into uniform small pieces, blanch once in boiling salted water, drain, rinse cold and barely cover with broth. Cook until tender.
Separately fry sliced shallots and champignons. Prepare cooked crayfish tails, peeled and sliced boiled pickled cucumbers, fried capers, halved gherkins, pitted olives and sliced marinated porcini.
Mix all the vegetables and garnishes. Add tomato sauce No. 432 made without sour cream, thinning it instead with the vegetable cooking liquor. Bring the combined garnish to the boil once and serve with roast beef, boiled sturgeon, sterlet or another appropriate dish.