The 1901 Cookbook Archive
No. 454 — White Colbert Sauce for Boiled Fish
English historical translation of Molokhovets recipe No. 454 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare white sauce No. 386 with fish broth. Beat in two egg yolks and add a piece of fresh butter.
Heat while stirring until very hot and strain. Add lemon juice, sliced champignons and twelve cooked crayfish tails.
Heat again until very hot and serve with boiled fish.
Historical editorial note: This historical yolk-and-shellfish sauce does not specify modern safe temperatures or storage procedures.
Original source: Read Russian recipe No. 454. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.