Dinner
Russian Sauce
The original 1910 method for Russian Sauce, presented as a faithful archival transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 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.