No. 421 — Lemon and Madeira Sauce for Boiled Poultry, Veal or Fish
English historical translation of Molokhovets recipe No. 421 from the 1901 Russian cookbook, retaining original methods and measures.
Make white sauce No. 386, using two or three glasses of the stock in which chicken, young chicken or pike was cooked. Boil thoroughly with a little grated lemon zest and strain.
Beat three yolks with one or two small wineglasses of Madeira, or ½–1 glass of light white table wine. Pour into the hot sauce.
Add a heaped teaspoon of sugar, juice of half a lemon and salt to taste. Stir vigorously and heat until very hot but do not boil.
To provide
1 spoonful of flour and ½ spoonful of butter 2–3 glasses of chicken or other broth | 1–2 small wineglasses of Madeira or ½–1 glass of light white table wine 3 yolks, 1 heaped teaspoon of sugar and ½ lemon |