The 1901 Cookbook Archive
No. 423 — Milk or Cream Sauce with Egg Yolks
English historical translation of Molokhovets recipe No. 423 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare white sauce No. 386 using milk or cream for the liquid, and bring to the boil.
Add salt and sugar to taste, grated lemon zest or nutmeg, and two egg yolks. Warm until very hot and strain.
Serve with boiled veal, chicken or young chicken accompanied by rice.
To provide
1 spoonful of flour and ½ spoonful of butter 3 glasses of milk or cream and 2 egg yolks | Lemon zest or nutmeg, salt and sugar |
Historical editorial note: The period method does not specify a modern safe minimum temperature for sauces containing egg yolks.
Original source: Read Russian recipe No. 423. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.