No. 724 — Champignon Sauce with Wine and Cream
English historical translation of Molokhovets recipe No. 724 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and slice ½ Russian pound of champignons, rinse and put into a sauté pan with a full spoonful of butter. Add ¼ lemon's juice, salt and two spoonfuls of stock; cover and stew until tender.
Peel and finely shred one onion, rinse in a napkin under running water, put into another saucepan with ½ glass of white wine and stew covered until the wine has been absorbed.
Stir in one tablespoon of flour mixed with one spoonful of cold water, 2½ glasses of chicken or veal broth, the raw champignon trimmings and ½ glass of cream. Boil gently but thoroughly and strain.
Beat in two egg yolks, heat until very hot and immediately serve with boiled young chickens, veal breast, calf's head or similar dishes.
To provide
½ Russian pound of champignons 1 onion ½ glass of white wine ½ glass of cream 2½ glasses of broth | 1 tablespoon of flour ¼ Russian pound of butter ¼ lemon 2 egg yolks Salt and dill |