The 1901 Cookbook Archive
No. 2424 — Cold Mustard Sauce for Mayonnaise Dishes and Aspics
English historical translation of Molokhovets recipe No. 2424 from the 1901 Russian cookbook, retaining original methods and measures.
Mix 1 teaspoon of prepared Sarepta mustard with 3–6 raw egg yolks and 6 small lumps of fine sugar. Add 2 tablespoons of Provençal oil and thin with ½ glass of good vinegar. If desired, add capers or olives. Serve with fish in mayonnaise, aspic, cold pike, sturgeon, salmon or vinaigrette. Reserve the egg whites for a light, airy pie or meringue dish. The original text has an editorial clarification that its word for capers means capers.
To provide
1 teaspoon Sarepta mustard. 3–6 egg yolks. 3–6 lumps of sugar. | 2 tablespoons Provençal oil and ½ glass vinegar. 1 tablespoon capers and 1 tablespoon olives. |
Historical editorial note: The 1901 method uses raw egg yolks in a cold sauce. This is a historical transcription, not a modern food-safety recommendation.
Original source: Read Russian recipe No. 2424. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.