The 1901 Cookbook Archive
No. 458 — Sardelle Sauce
English historical translation of Molokhovets recipe No. 458 from the 1901 Russian cookbook, retaining original methods and measures.
Melt one spoonful of butter in a small saucepan. Add chopped sardelles and a finely chopped onion; allow them to bubble briefly in the butter.
Add cream and a little stock; bring to the boil and let cool slightly. Beat in the egg yolks, then heat while stirring until very hot, but do not boil.
To provide
1 spoonful of butter and 1–2 onions 2 egg yolks | 4 sardelles (small salted fish) 1 glass of cream and 1 glass of stock |
Historical editorial note: The source says sardelki, here interpreted as salted sardelles, not modern meat sausages: the related recipe No. 477 explicitly instructs the cook to remove their bones. The period egg-yolk method does not specify a safe final temperature.
Original source: Read Russian recipe No. 458. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.