The 1901 Cookbook Archive
No. 712 — Dried-Mushroom Sauce for Boiled Beef, Cutlets and Brains
English historical translation of Molokhovets recipe No. 712 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse six to nine dried mushrooms in warm water, cover with three glasses of water and simmer until soft. Remove and chop or shred them finely.
In another saucepan fry half or one finely chopped onion in ½ spoonful of butter. Stir in ½ spoonful of flour and thin with mushroom stock.
Season with salt, simmer, add the chopped mushrooms and ¼–½ glass of fresh sour cream. Bring to the boil once and serve.
To provide
6–9 dried mushrooms, or ⅛ Russian pound ½–1 onion ½ spoonful of butter | ¼–½ glass of sour cream ½ spoonful of flour |
Historical editorial note: Historic dried mushrooms should be from reliably identified edible species.
Original source: Read Russian recipe No. 712. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.