No. 445 — White Sauce for Cauliflower, Stuffed Turnips and Puddings
English historical translation of Molokhovets recipe No. 445 from the 1901 Russian cookbook, retaining original methods and measures.
Beat ½ spoonful of Finnish-style butter until pale with ½ spoonful of flour. Gradually dilute with ¾ glass of warmed cream or milk and bring to the boil.
While stirring vigorously, beat in three or four egg yolks rubbed with two to four spoonfuls of fine sugar. Heat until very hot, without boiling.
For flavor use finely crushed lemon zest, vanilla or cinnamon, depending on the dish. Serve with cauliflower, stuffed turnips, swede, Jerusalem artichokes, German rolls or puddings.
To provide
½ spoonful of butter and ½ spoonful of flour 1¾ glasses of cream or whole milk, as listed 2–4 lumps of sugar | 3–4 egg yolks Lemon zest or vanilla for flavor |