No. 451 — Sauce for Boiled Salmon or Trout with Crayfish or Mushrooms
English historical translation of Molokhovets recipe No. 451 from the 1901 Russian cookbook, retaining original methods and measures.
Fry ½ spoonful of flour in ½ spoonful of butter and thin with three glasses of fish broth. Boil until the sauce has the consistency of cream.
Mix three or four egg yolks with ½ glass of the warm sauce and return to the rest. Heat while stirring until very hot. Season with salt and lemon juice.
If desired, add capers, crayfish tails, or champignons sliced and fried in butter.
Just before serving, add a walnut-sized piece of good cold butter, beaten beforehand until pale while small amounts of lemon juice are gradually added.
To provide
½ spoonful of butter and ½ spoonful of flour 3 glasses of broth and 3–4 egg yolks | ½ spoonful of cold fresh butter and ½ lemon Optional 15 crayfish tails, 3 champignons or 1 spoonful of capers |