The 1901 Cookbook Archive
No. 390 — Browned Flour Prepared in Advance for Red Sauces
English historical translation of Molokhovets recipe No. 390 from the 1901 Russian cookbook, retaining original methods and measures.
Put dry wheat flour into a saucepan and set over low heat. Stir with a spoon until it browns.
Remove from the stove and continue stirring until cool. Transfer to a dry jar and keep in a dry place.
When required, mix a spoonful of the browned flour with ½ spoonful of butter, fry a little longer and thin with stock, as for the red sauce.
Original source: Read Russian recipe No. 390. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.