No. 436 — Champignon Sauce, Another Method without Flour
English historical translation of Molokhovets recipe No. 436 from the 1901 Russian cookbook, retaining original methods and measures.
Take three glasses of strained chicken or game broth and one glass of cream. Peel the stems and caps of six to eight champignons, putting them into lemon water to prevent darkening.
Cook the mushrooms in the broth and cream until the liquid has reduced by half.
In a separate small saucepan mix three egg yolks with ⅛ Russian pound of butter cut into pieces. Gradually add the hot strained mushroom liquid.
Set the saucepan over steam and heat, stirring, until very hot. Add lemon juice and the sliced mushrooms.
Both champignon sauces, the author notes, are served with boiled chicken, young chicken, turkey, veal breast or calf's head.
To provide
3 glasses of broth and 1 glass of cream ¼ Russian pound of champignons | 3 egg yolks and ⅛ Russian pound of butter Lemon juice |