The 1901 Cookbook Archive
No. 2410 — Sardelle or Anchovy Sauce
English historical translation of Molokhovets recipe No. 2410 from the 1901 Russian cookbook, retaining original methods and measures.
Fry a spoonful toasted flour No. 390 in two spoons oil together with six washed, boned, finely chopped sardelles or anchovies.
Dilute with one and a half glasses table wine and heat through.
Serve with potato cutlets, boiled potatoes and similar foods.
Original source: Read Russian recipe No. 2410. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.