No. 440 — French Truffle Sauce for Roast Meat
English historical translation of Molokhovets recipe No. 440 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop one Russian pound of beef and ¼ pound of bacon fat, add two onions, one of each soup root, bay leaf and allspice. Brown all in an uncovered saucepan.
Add three or four glasses of water and cook for one hour. Brown ½ spoonful of flour in ½ spoonful of butter and dilute with the prepared stock.
Reduce to 1½ glasses and strain through a sieve. Skim off fat, add ½ glass of Madeira, six sliced truffles and five gherkins cut lengthwise.
Cook for about another quarter-hour, add salt if needed and serve with roast meat or game pâté.
To provide
1 Russian pound of beef and ¼ pound of bacon fat 1 onion, ½ carrot, ½ celery root, ½ parsley root and ½ leek, as listed Bay leaf and allspice | ½ spoonful each of flour and butter ½ glass of Madeira and 6 truffles 5 gherkins |