The 1901 Cookbook Archive
No. 404 — White Sour-Cream Sauce for Cutlets, Roasts and Game
English historical translation of Molokhovets recipe No. 404 from the 1901 Russian cookbook, retaining original methods and measures.
About five minutes before serving, add two or three spoonfuls of cold water to the butter or drippings in which the cutlets, patties, roast or game were cooked.
Immediately add five to ten spoonfuls of fresh sour cream, stirring continually. Let boil up once, then pour over the roast and serve at once.
The author explains that the sauce should not stand, because the sour cream will separate into butter.
Original source: Read Russian recipe No. 404. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.