The 1901 Cookbook Archive
No. 713 — A Very Tasty Sauce of Dried Porcini
English historical translation of Molokhovets recipe No. 713 from the 1901 Russian cookbook, retaining original methods and measures.
Wash ¼ Russian pound of dried porcini and cook them until nearly done. Drain off the cooking liquid, which the author suggests saving for the next day's borscht, sorrel shchi or mushroom soup, or giving to servants.
Cover the mushrooms with three glasses of strained broth and simmer until fully tender. Add two or three spoonfuls of cream or sour cream, a little black pepper and salt.
Serve the mushrooms whole, as though fresh, sprinkled with dill. Optionally garnish with sausages No. 757.
Historical editorial note: Use only reliably identified edible dried mushrooms; this is a historical serving method.
Original source: Read Russian recipe No. 713. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.