The 1901 Cookbook Archive
No. 442 — Polish Sauce: Browned Butter with Breadcrumbs
English historical translation of Molokhovets recipe No. 442 from the 1901 Russian cookbook, retaining original methods and measures.
Melt ½ Russian pound of very fresh Finnish-style butter in a small saucepan and allow it to brown.
Add three heaped tablespoons of grated stale Polish-style wheat bread and fry until dry.
Pour the sauce over the roots served with boiled beef, cauliflower or other vegetables, macaroni, vermicelli and similar dishes.
Original source: Read Russian recipe No. 442. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.