The 1901 Cookbook Archive
No. 413 — Truffle Sauce for Duck, Turkey or Chicken
English historical translation of Molokhovets recipe No. 413 from the 1901 Russian cookbook, retaining original methods and measures.
Boil two large or four small fresh or soaked truffles in ¾ glass of Madeira or Malaga wine.
Prepare and strain red sauce No. 387, add lemon juice and combine with the sliced truffles and their wine. Bring to the boil.
If using French truffles, the author says to bring them to the boil two or three times in the finished wine sauce.
To provide
2 large or 4 small truffles ¾ glass of Madeira or Malaga | 1 spoonful of flour, ½ spoonful of butter ½ lemon |
Original source: Read Russian recipe No. 413. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.