No. 698 — Mixed Garnish for Boiled Fish, Boiled Beef and Roast Beef
English historical translation of Molokhovets recipe No. 698 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and trim one Russian pound of potatoes into uniform rounded shapes, cook in boiling salted water, coat with melted butter and sprinkle with chopped dill.
Peel one pound of celery and parsley roots; shape into pea-sized pieces or slice. Blanch in boiling salted water, drain, rinse and finish cooking in a very little strained broth.
Peel ¼ pound of shallots, blanch once in salted boiling water and fry in butter.
Clean six to eight champignons, slice, rinse and put in a saucepan with melted butter, lemon juice, salt and one spoonful of broth. Cover and stew until tender.
Prepare twenty cooked crayfish tails, two to four small pickled cucumbers peeled and sliced and boiled, eight to twelve capers and pitted olives, six to eight gherkins halved lengthwise and six to eight sliced marinated porcini.
Mix the garnishes and arrange around boiled sturgeon, sterlet, whitefish, beluga, salmon, trout, pike, pike-perch, boiled beef or a roast.