The 1901 Cookbook Archive
No. 459 — Lyonnaise Sauce
English historical translation of Molokhovets recipe No. 459 from the 1901 Russian cookbook, retaining original methods and measures.
Finely slice one onion. Add one spoonful of olive oil and ½ spoonful of table butter; fry the onion gently without browning.
Pour in ½ glass of Sauternes and add a small bundle of parsley, celery leaves and leek. Simmer for about ¼ hour, strain, and mix with the previously prepared ingredients, as the original puts it. Add chopped green parsley, then heat with stirring until very hot and serve.
Historical editorial note: The historical text says to 'mix with the aforementioned' after straining, without fully specifying what is retained. Its wording is preserved rather than inventing an extra preparation step.
Original source: Read Russian recipe No. 459. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.