The 1901 Cookbook Archive
No. 407 — Red Sauce with Truffles
English historical translation of Molokhovets recipe No. 407 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare and strain the red sauce No. 387. Flavor to taste with caramelized sugar and meat essence, stir and boil thoroughly, then strain.
Add another two or three lumps of sugar, juice from ¼ lemon and five or six finely chopped truffles. Bring to the boil.
Serve with beef, veal or brain cutlets, or with boiled or roast beef.
Original source: Read Russian recipe No. 407. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.