The 1901 Cookbook Archive
No. 441 — Shallot Sauce for Capon
English historical translation of Molokhovets recipe No. 441 from the 1901 Russian cookbook, retaining original methods and measures.
Peel one glass of shallots and fry in ½ spoonful of butter.
Rub a second ½ spoonful of butter with ½ spoonful of flour and sugar. Dilute with 2½ glasses of the stock in which the capon was stewed.
Reduce to 1¾ glasses and strain. Mix with the fried shallots, bring once to the boil and serve.
To provide
1 glass of shallots and 1 spoonful of butter | ½ spoonful of flour and 1 lump of sugar |
Original source: Read Russian recipe No. 441. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.