No. 471 — French Truffle Sauce for Game Pâté
English historical translation of Molokhovets recipe No. 471 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop one or two Russian pounds of beef and ¼ Russian pound of bacon fat. Add two onions, assorted root vegetables, bay leaf and allspice; brown everything uncovered in a saucepan.
Cover with water and cook for one hour. Brown ½ spoonful of butter with ½ spoonful of flour and dilute with the prepared broth. Boil while stirring and strain through a sieve.
Pour in ½ glass of Madeira, add six sliced French truffles and five gherkins cut lengthwise. Cook for ¼ hour, skim the fat and salt if needed. Serve with roast meat or game pâté.
To provide
1–2 Russian pounds of beef and ¼ Russian pound of bacon fat 2 onions, 1 carrot and ½ celery root ½ parsley root and ½ leek Bay leaf and allspice | ½ spoonful of flour ½ glass of Madeira and 6 truffles 5 gherkins |