The 1901 Cookbook Archive
No. 469 — Wine and Lemon Sauce for Eel Pâté
English historical translation of Molokhovets recipe No. 469 from the 1901 Russian cookbook, retaining original methods and measures.
Bring one glass of white wine to the boil with the strained juice of one lemon, without the seeds. Pour into the eel pâté.
Original source: Read Russian recipe No. 469. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.