The 1901 Cookbook Archive
No. 642 — Onion Sauce for Mutton Cutlets
English historical translation of Molokhovets recipe No. 642 from the 1901 Russian cookbook, retaining original methods and measures.
Peel five onions, slice and briefly blanch in boiling salted water. Fry them lightly in ½ spoonful of butter, add two glasses of stock and cook until soft. Rub through a sieve while hot.
Mix the onion purée with prepared béchamel sauce No. 433, add salt and boil while stirring until the desired consistency. Serve as a garnish for mutton cutlets.
To provide
5–6 onions, about 1½ Russian pounds ½ spoonful of butter 2 glasses of stock | For the béchamel 1 spoonful of butter ½ glass of flour 1½ glasses of milk or cream |
Historical editorial note: The original digitized ingredient-table frame contains empty cells; amounts are preserved here from the accompanying printed supply text.
Original source: Read Russian recipe No. 642. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.