The 1901 Cookbook Archive
No. 429 — Caviar Sauce
English historical translation of Molokhovets recipe No. 429 from the 1901 Russian cookbook, retaining original methods and measures.
Strain the juices left from roasting veal, let settle and skim off the fat.
Stir in three or four spoonfuls of lightly salted fresh caviar. Thin with broth, or use hot water with a little dried concentrated broth, and add lemon juice.
Add ½ spoonful of butter in one piece, stir to combine and serve.
To provide
3–4 spoonfuls of caviar Optional 1½ lots of dried concentrated broth | ½ spoonful of butter and ¼ lemon |
Historical editorial note: The period method does not specify a modern safe temperature for fish roe.
Original source: Read Russian recipe No. 429. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.