Russian Sauce
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Russia. Associated with Russia by a demonym leading its title: Russian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 teaspoon lemon juice Melt butter
Method
- 3 tablespoons butter 2 tablespoons flour 1 cup White Stock III ¼ teaspoon salt Few grains pepper ½ teaspoon finely chopped chives ½ teaspoon made mustard 1 teaspoon grated horseradish ¼ cup cream 1 teaspoon lemon juice Melt butter, add flour, and pour on gradually White Stock;
- then add salt, pepper, mustard, chives, and horseradish.
- Cook two minutes, strain, add cream and lemon juice.
- Reheat before serving.
- Serve with Beef Tenderloins or Hamburg Steaks.