The 1901 Cookbook Archive
No. 434 — Anchovy Sauce for Roast Duck
English historical translation of Molokhovets recipe No. 434 from the 1901 Russian cookbook, retaining original methods and measures.
Combine one spoonful of butter, a handful of finely chopped shallots, three boned and finely chopped anchovies, three seedless lemon slices and one bay leaf.
Add one spoonful of flour, dilute with three glasses of broth, boil and strain.
Pour the sauce over roast duck.
To provide
1 spoonful of butter and 10 shallots 3 anchovies and ¼ lemon | 1 bay leaf and 1 spoonful of flour |
Original source: Read Russian recipe No. 434. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.