The 1901 Cookbook Archive
No. 1336 — Milk and Flour Sauce with Crayfish Tails
English historical translation of Molokhovets recipe No. 1336 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare in the same manner as the preceding milk-based crayfish sauce, but replace breadcrumbs with one glass of flour rubbed with two spoonfuls of crayfish butter per three glasses of milk.
For crayfish butter prepared from the shells see No. 1341.
Original source: Read Russian recipe No. 1336. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.