No. 773 — Beef with Salted Saffron Milk Cap Sauce
English historical translation of Molokhovets recipe No. 773 from the 1901 Russian cookbook, retaining original methods and measures.
Take three to four Russian pounds of good beef and lower it directly into salted boiling water. Cook only until the beef remains juicy rather than fully tender, then cut into thin serving slices.
Sprinkle each slice with Parmesan, or another cheese if necessary.
For the sauce fry three finely chopped onions and two spoonfuls of flour in ¼ Russian pound of butter, stirring so they do not burn. Add 1½ glasses of clear strained broth and one glass of sour cream, mix and simmer briefly.
Shred pickled saffron milk cap mushrooms and stir into the sauce. Beat in three to six egg yolks and warm thoroughly but do not boil.
Pour the sauce over the beef and put in the oven until the meat becomes tender, but do not overcook.
To provide
3–4 Russian pounds of beef ⅛ Russian pound of butter 3 onions and 2 spoonfuls of flour | 1 glass of sour cream and 3–6 egg yolks 1 glass of pickled saffron milk caps ¼ Russian pound of Parmesan cheese |