The 1901 Cookbook Archive
No. 465 — Simple Cream Sauce for Fish
English historical translation of Molokhovets recipe No. 465 from the 1901 Russian cookbook, retaining original methods and measures.
Rub a piece of fresh butter the size of a walnut with one tablespoonful of the finest wheat flour until completely smooth.
Thin with two glasses of cream and bring to the boil until thickened.
Original source: Read Russian recipe No. 465. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.