No. 615 — Boiled Potatoes with Mushroom Sauce
English historical translation of Molokhovets recipe No. 615 from the 1901 Russian cookbook, retaining original methods and measures.
Boil ⅛ Russian pound of dried mushrooms with an onion, salt and a bunch of fresh herbs, then chop the mushrooms finely.
Fry one spoonful of flour and half to one chopped onion in one spoonful of butter. Add one glass of the mushroom cooking liquid and boil.
Separately cook 1½–3 Russian pounds of potatoes in their skins, peel and cut into rounds. Put them in the prepared sauce and thin to taste with additional mushroom stock, boiling water or another broth.
Bring to the boil, add chopped fresh parsley and serve as a separate breakfast dish in a small deep bowl.
To provide
1½–3 Russian pounds of potatoes ⅛ Russian pound of dried mushrooms A bunch of greens and one onion | 1½ spoonfuls of flour ½–1 more onion 1 spoonful of butter and more greens |