The 1901 Cookbook Archive
No. 426 — Mushroom Sauce
English historical translation of Molokhovets recipe No. 426 from the 1901 Russian cookbook, retaining original methods and measures.
Cook ⅛ Russian pound of dried mushrooms with three onions and a bunch of herbs. Brown ½ spoonful of flour in ½ spoonful of butter.
Dilute with three glasses of the mushroom cooking liquid, thinned with meat or vegetable stock. Boil thoroughly and strain.
Add the cooked mushrooms, very finely shredded or chopped, and salt to taste. Optionally stir in ½ glass of sour cream and bring to the boil once.
Serve with beef, duck or goose, or with potato, rice or fish cutlets.
Original source: Read Russian recipe No. 426. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.