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Dinner
Russian Sauce
The original 1910 method for Russian Sauce, presented as a faithful archival transcription.
DinnerVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 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
Make it happen
Directions
- 1
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 279 juice. Reheat before serving. Serve with Beef Tenderloins or Hamburg Steaks.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.