The 1901 Cookbook Archive
No. 438 — Parsley Sauce for Boiled Chicken
English historical translation of Molokhovets recipe No. 438 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare exactly as the celery sauce No. 437, but substitute two or three parsley roots, half a leek, half a celery root and one onion. Use fresh parsley greens rather than celery greens.
To provide
2–3 parsley roots, ½ leek and ½ celery root 1 onion and fresh parsley greens | 1 spoonful of butter and 2 spoonfuls of flour 4 glasses of broth from boiling chicken |
Original source: Read Russian recipe No. 438. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.