No. 722 — Morel Sauce
English historical translation of Molokhovets recipe No. 722 from the 1901 Russian cookbook, retaining original methods and measures.
Clean morels thoroughly of sand and dirt, wash repeatedly and shred finely. Lower into boiling salted water, drain as soon as it boils, rinse cold, then fry in melted butter until tender.
Separately bring ½ spoonful of butter and ½ spoonful of flour to the boil, thin with two to three glasses of stock and boil two or three times until thick.
Season with salt, nutmeg, lemon juice, and either ⅛ Russian pound of fresh butter or ½ glass of sour cream. Mix with the morels, bring to the boil, scatter parsley and lemon juice over the sauce and serve with beef, veal breast or similar dishes.
To provide
2 Russian pounds of morels and ½ pound of butter ½ spoonful of flour, salt and nutmeg 1 spoonful of fresh butter | Or ½ glass of sour cream ¼ lemon Fresh green parsley |