No. 723 — Champignon Sauce with Wine
English historical translation of Molokhovets recipe No. 723 from the 1901 Russian cookbook, retaining original methods and measures.
Clean ½ Russian pound of champignons, slice and rinse. Put into a saucepan with melted butter, squeeze in the juice of ¼ lemon without seeds, add two or three spoonfuls of broth made from the mushroom trimmings and stew covered until tender.
In a separate pan melt ⅛ Russian pound of butter with ½ spoonful of flour without browning. Thin with the mushroom cooking liquid, add one or two small wineglasses of white wine and bring to the boil.
Add the mushrooms, bring to the boil and remove from the heat. Pour the liquid into another small pan, vigorously stir in two beaten yolks and heat until very hot without boiling.
Return the sauce to the mushrooms and serve immediately with boiled calf's feet, young chickens, poularde, veal breast or calf's head.
For the dark variation, brown the butter and flour and omit the yolks.
To provide
½ Russian pound of champignons ¼ lemon ½ spoonful of flour 1 spoonful of butter | 2 egg yolks ½ teaspoon of sugar ½ teaspoon of salt 1–2 small wineglasses of white wine |