No. 912 — Sauce from Veal Offal (Liver and Organs)
English historical translation of Molokhovets recipe No. 912 from the 1901 Russian cookbook, retaining original methods and measures.
Wash a whole set of veal offal and soak in cold water for about two hours. Put into boiling salted water with root vegetables, an onion, a bunch of herbs, bay leaf and pepper. Cook, removing the scum.
Clean the cooked offal, remove sinews and chop it finely.
Fry an onion in a spoonful of butter. Add the minced offal and ½ glass of its cooking broth, along with chopped spring onion if liked. Stew, salt, season with about ½ teaspoon of pepper and add six finely chopped hard-boiled eggs.
Finally add a glass of sour cream, bring to the boil once and serve.
For six to eight diners, the author recommends dividing the cooked offal in two: prepare this sauce from one half, using half the other ingredients, and serve it with fried slices of ox or calf liver, Nos. 846 or 905.
Use the other half on the following day for pie filling No. 1389 or small pastries No. 331. The original suggests using the leftover broth for soup for servants.