The 1901 Cookbook Archive
No. 450 — Cream Sauce for Hot Boiled Fish
English historical translation of Molokhovets recipe No. 450 from the 1901 Russian cookbook, retaining original methods and measures.
Rub ½ spoonful of butter with ½ spoonful of flour, then dilute with two glasses of fish broth. Boil until reduced to one glass.
Add ½ glass of thick cream and bring to the boil. Rub three or four yolks smooth with a heaped teaspoon of cold fresh butter and stir into the sauce.
Heat while stirring until very hot, strain through a sieve if desired, and season with salt and lemon juice.
To provide
½ spoonful of flour and ½ spoonful of butter 3 glasses of broth, as given in the supply list ½ glass of thick cream | 3–4 egg yolks and 1 heaped teaspoon of fresh butter ¼ lemon and salt |
Historical editorial note: The method starts with two glasses of broth; the supply list gives three. Historic instructions for a yolk sauce lack precise modern safe temperatures.
Original source: Read Russian recipe No. 450. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.