Russian Sauce

Ingredients

• Dissolve a slice of butter
• two ounces of lean undressed ham cut into dice
• four minced shallots
• a bay-leaf
• a sprig of thyme
• a spoonful of chopped parsley
• two tablespoonfuls of scraped horseradish
• a dessert-spoonful of sugar
• a little pepper
• salt
• grated nutmeg
• a wine-glassful of vinegar
• the same of light wine
• half a pint of good white sauce
• the yolks of four eggs

Method

1. 1

   Dissolve butter in a saucepan, add ham, shallots, bay-leaf, thyme, parsley, horseradish, sugar, pepper, salt, nutmeg, vinegar, and wine.

2. 2

   Cover and steam for 15 minutes.

3. 3

   Add white sauce and egg yolks, stir until thickened, and strain through a sieve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1624. The excerpt below is the record exactly as published.

Russian Sauce. — Dissolve a slice of butter in a small saucepan, and add two ounces of lean undressed ham cut iuto dice, four minced shal- lots, a bay-leaf, a sprig of thyme, a spoonful of chopped parsley, two table-spoonfuls of scraped horseradish, a dessert- spoonful of sugar, a little pepper, salt, and grated nutmeg, a wine-glassful of \'inegar, and the same of light wine. Cover the saucepan closely, and let its contents steam gently for a-quarter of an hour-. Add half a pint of good white sauce and the yolks of four eggs

Cook this with the app: pantry check, scaling, and the assistant.