No. 406 — Red Sauce
English historical translation of Molokhovets recipe No. 406 from the 1901 Russian cookbook, retaining original methods and measures.
Make and strain the basic red sauce No. 387. Add prepared caramelized sugar or meat essence from Nos. 392–396, boil and strain through a sieve.
Add about three lumps of sugar, lemon juice and one full spoonful of capers, or one tablespoon of lengthwise-cut gherkins, or one full spoonful of pickled mushrooms or mushrooms cooked in vinegar. Add half a lemon sliced without seeds.
Bring to the boil once more and pour the hot sauce over cutlets, roast ducks, suckling pig, turkey, capon, beef, eel or another dish.
To provide
1 spoonful of browned flour No. 390 Caramelized sugar and ½ lemon | 1 full spoonful of capers, or gherkins, pickled mushrooms or vinegar-cooked mushrooms ½ small wineglass to ½ glass of table wine |