The 1901 Cookbook Archive
No. 422 — White Sour-Cream Sauce for Boiled Poultry, Pork or White Fish
English historical translation of Molokhovets recipe No. 422 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare white sauce No. 386 from ½ glass of flour and one spoonful of butter, thinning it with three or four glasses of the broth in which the chicken, turkey or other dish was cooked. Boil and strain.
Add fresh sour cream and pickled gooseberries, then pieces of boiled suckling pig or other boiled meat and sliced potatoes.
Bring once to the boil, add salt and one or two crushed lumps of sugar to taste. Serve in a deep dish, as the sauce should amount to at least four glasses.
To provide
½ glass of flour and 1 spoonful of butter 3–4 glasses of broth and 1–1½ glasses of sour cream | 15–20 pickled gooseberries Salt and sugar |
Original source: Read Russian recipe No. 422. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.