No. 859 — Gastronomic Veal with Sturgeon Caviar Sauce
English historical translation of Molokhovets recipe No. 859 from the 1901 Russian cookbook, retaining original methods and measures.
Take 3–4 Russian pounds of fricandeau from a good hindquarter of veal, soak in salted water for several hours and dry.
Lard the meat separately in different places with slender strips of ham, pork fat and lampreys prepared as for a cold hors d'oeuvre.
Put thinly sliced onion, leek, celery and parsley root into a saucepan. Add Weindegraf wine and enough good broth to cover the veal, together with several allspice berries, black peppercorns and finely shredded lemon zest.
Boil until the meat is tender, then remove, slice and arrange on a dish.
For the sauce, strain the remaining cooking broth and skim off the fat. Stir in fresh sturgeon caviar or, if unavailable, good pressed caviar diluted with broth.
Add fresh butter, about one spoonful of lemon juice and one or two lots of concentrated dried stock. Bring the sauce to the boil and pour it over the veal.
To provide
3–4 Russian pounds of veal and ½ Russian pound of ham ½ Russian pound of pork fat, about 10 lampreys and 1 leek ½ celery root and ½ parsley root ¼–½ glass of Weindegraf wine | 10 black peppercorns and 10 allspice berries Zest of ½ lemon, 2 heaped spoonfuls of sturgeon caviar and 1 spoonful of butter ½ spoonful of lemon juice and ⅛ Russian pound of concentrated dried stock |