The 1901 Cookbook Archive
No. 439 — White Sauce for Cutlets and Boiled Beef
English historical translation of Molokhovets recipe No. 439 from the 1901 Russian cookbook, retaining original methods and measures.
Rub ½ spoonful of butter with one spoonful of flour and dilute with two or three glasses of broth.
Add lemon juice and salt, boil and strain. Add a handful of fresh dill and beat in two egg yolks while stirring vigorously.
Heat until very hot but do not boil.
To provide
½ spoonful of butter and 1 spoonful of flour ½ lemon and 2 egg yolks | Fresh dill |
Historical editorial note: Modern egg-sauce preparation requires reliable cooking temperatures that this 1901 source does not state.
Original source: Read Russian recipe No. 439. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.