No. 388 — Basic Lean White or Red Flour Sauce
English historical translation of Molokhovets recipe No. 388 from the 1901 Russian cookbook, retaining original methods and measures.
Rub one full spoonful of flour together with one full tablespoon of olive or mustard oil.
Dilute with three glasses of hot fish or mushroom stock, or root-vegetable stock with a bunch of greens, or asparagus stock. Alternatively use hot water with essence No. 397.
Bring to the boil and strain. Flavor as desired with burnt sugar, wine, lemon juice, gooseberry juice No. 3356, apple or mushroom soy sauce, capers, pickled mushrooms, salted milk mushrooms, salted cucumbers or champignons.
Alternatively, first fry a finely chopped bulb onion in oil and add chopped parsley, dill or green onion.
The following general note introduces useful advance preparations for white and red sauces, burnt sugar and meat essences, intended to last about two weeks.
To provide
1 spoonful of olive or mustard oil 1 full spoonful of flour | 2–3 glasses of liquid, with flavorings as desired |