The 1901 Cookbook Archive
No. 472 — Crayfish-Butter Sauce with Morels for Pâtés
English historical translation of Molokhovets recipe No. 472 from the 1901 Russian cookbook, retaining original methods and measures.
Bring to the boil ½ spoonful of crayfish butter, one teaspoon of flour and 1½ glasses of cream.
Meanwhile wash and slice six morels, put them in a small saucepan and cook until tender in their own juices. Add them to the sauce with a handful of asparagus boiled in salted water and chopped finely, and several crayfish tails.
Warm while stirring until very hot. Add salt and a little ordinary pepper before serving.
To provide
6 morels and 3 asparagus spears 1½ glasses of cream and 1 teaspoon of flour | ½ spoonful of crayfish butter 6–12 crayfish tails, salt and pepper |
Original source: Read Russian recipe No. 472. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.