The 1901 Cookbook Archive
No. 414 — Royal Sauce
English historical translation of Molokhovets recipe No. 414 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the breast fillets from a roasted hazel grouse. Discard the back and finely chop everything else.
Melt ½ spoonful of butter in a deep sauté pan and fry one heaped spoonful of flour until reddish brown. Add the crushed grouse and two or three glasses of water, bring to the boil and strain.
Add a few truffles, season with salt and boil. To the boiling sauce add a solid ½–1 spoonful of butter and ¼–½ glass of Rhine wine, stirring, then remove from the heat at once.
Serve as soon as the butter has melted.
Historical editorial note: The original discards the back but uses the other roasted bird parts; it does not specify a separate ingredient list.
Original source: Read Russian recipe No. 414. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.