The 1901 Cookbook Archive
No. 2418 — Hollandaise-Style Sauce
English historical translation of Molokhovets recipe No. 2418 from the 1901 Russian cookbook, retaining original methods and measures.
Rub half a glass flour with two or three spoons oil, dilute with three glasses fish stock and simmer while stirring constantly until thick.
Strain, add two or three lemon slices or two spoons pickled gooseberries, a quarter nutmeg or quarter teaspoon mace, and salt.
Bring to a boil and pour over boiled pike, zander or other large fish.
Historical editorial note: The historical sauce is thickened with flour and contains no egg yolks; it is unlike today's conventional hollandaise.
Original source: Read Russian recipe No. 2418. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.