Stewed Fish (Rasvarennaya Riba)

Ingredients

• a sterlet
• a highly-seasoned fish or chicken broth
• flavoured with nutmeg
• the white of an egg
• slices of lemon
• pour in champagne
• clear the sauce with caviare
• some chopped parsley

Method

1. 1

   Make a highly-seasoned fish or chicken broth, flavoured with nutmeg and cleared with the white of an egg before straining.

2. 2

   Into this put a sterlet cut into suitable pieces, pour in a little cold water, and cook over a moderate fire until the fish is done.

3. 3

   Remove any scum that rises.

4. 4

   Turn the whole into a pan, place slices of lemon at the bottom, pour in champagne, boil up once more, strain, then clear the sauce with caviare or the white of an egg.

5. 5

   Add chopped parsley and pour over the fish or serve in a separate sauce-boat.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 206. The excerpt below is the record exactly as published.

a highly-seasoned fish or chicken broth, flavoured with nutmeg and cleared with the white of an egg before straining. Into this put a sterlet (a carp or piece of sturgeon will do) cut up into suitable pieces, pour in a little cold water, and cook over a moderate fire until the fish is done, taking care to remove any scum that rises. Turn the whole into a pan, in which it is to be stewed, having placed slices of lemon (without pips or peel) at the bottom, pour in champagne (cider will do) ; boil up once more, strain, then clear the sauce with caviare or the white of an egg. Add some chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.