Classic Russian Cuisine by Alla Sacharow

Author:Alla Sacharow
Language: eng
Format: epub
ISBN: 9781611457483
Publisher: Skyhorse Publishing, Inc.

Butter Sauce Polish-Style

MASLYANNY SOUS PO POLSKY

¾ cup butter

2 hard-boiled eggs, finely chopped

lemon juice

salt

1 bunch parsley, chopped

Melt butter and stir in eggs. Season with lemon juice, salt, and parsley. Serve hot with fish.

White Sauce with Mustard, Horseradish, or Capers

BELY SOUS S GORCHITSOY, KHRENOM I KAPERSAMI

2 cups white sauce (see basic recipe, page 147)

1 tablespoon prepared mustard, 1 tablespoon prepared horseradish, or 1-2 tablespoons capers sugar

vinegar or lemon juice

Bring white sauce to a boil and stir in mustard, horseradish, or capers. Season to taste with sugar and vinegar (or lemon juice). Serve with boiled meat.

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