The 1901 Cookbook Archive
No. 665 — Parsley Sauce
English historical translation of Molokhovets recipe No. 665 from the 1901 Russian cookbook, retaining original methods and measures.
Serve this sauce with boiled chicken, young chickens or beef. Prepare it as celery sauce No. 437, using a bunch of fresh parsley greens instead of celery greens.
Original source: Read Russian recipe No. 665. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.