The 1901 Cookbook Archive
No. 401 — English-Style Butter Sauce
English historical translation of Molokhovets recipe No. 401 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare butter sauce No. 400 and add two egg yolks. Stir with the ¼ Russian pound of butter already mentioned until thoroughly hot, without letting the mixture boil.
Historical editorial note: The historical heating directions do not guarantee modern safe egg temperatures.
Original source: Read Russian recipe No. 401. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.