The 1901 Cookbook Archive
No. 400 — Butter Sauce
English historical translation of Molokhovets recipe No. 400 from the 1901 Russian cookbook, retaining original methods and measures.
Make white basic sauce No. 386 with water, boil and strain.
Add salt, nutmeg, lemon or gooseberry juice, and a solid piece of fresh butter weighing ¼ Russian pound. Stir until the butter melts smoothly into the sauce, but do not let it boil again.
Original source: Read Russian recipe No. 400. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.