The 1901 Cookbook Archive
No. 408 — Red Sauce with Light White Wine for Cutlets
English historical translation of Molokhovets recipe No. 408 from the 1901 Russian cookbook, retaining original methods and measures.
Fry the cutlets and pour their cooking juices into a separate saucepan. Bring to the boil, add two spoonfuls of grated stale white bread and fry it lightly.
Add one glass of stock, or water in which a piece of concentrated dried stock has been dissolved. Add a teaspoon of sugar or more, a few teaspoons of lemon juice or gooseberry juice No. 3356, and ½ glass of light French wine.
Stir, bring to the boil and serve.
To provide
½ glass of wine and lemon juice A lot of dried concentrated stock | 1–2 teaspoons of sugar Grated bread |
Original source: Read Russian recipe No. 408. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.