Sour Cream,Mushroom,Tomato Sauce ,Egg Sauce ,Egg-and-Butter Sauce

Sauces - Russian Vegetarian Recipe

How to Cook & Prepare Sauces :

Sour Cream Sauce

(Suitable for use with potato, cabbage or carrot cutlets and various kinds of zapekanka)
1 cupful sour cream ½ cupful vegetable
1 tblsp flour stock
1 tblsp butter salt

Heat and blend the flour and butter. Stir in the vegetable stock and sour cream. Boil for 5 minutes, season with salt and strain.

Mushroom Sauce

(Suitable for use with potato cutlets and zapekanka)

50 g dried mushrooms 2 tblsps butter
1 tblsp flour salt
1 onion

Wash the mushrooms in warm water and soak in 3 cupsful of cold water for 2 or 3 hours. Cook in the same water; do not salt. Blend the flour with one tablespoonful of butter and brown slightly. Stir in 2 cupsful of hot strained mushroom stock. Bring the sauce to a boil and simmer for 15 to 20 minutes. Cut the onion finely and brown in butter. Add the shredded boiled mushrooms, brown slightly and add to the sauce. Taste to correct seasoning and bring to a boil.

Tomato Sauce

(Suitable for use with potato
pirozhki stuffed vegetables, etc.)

½ cupful tomato puree 1 tblsp butter
½ tblsp flour 1 cupful stock (or
\1/2 carrot water)
½ parsley root salt
½ onion

Cut the vegetables finely and sauté in butter. Add the flour and continue to brown., Stir in the tomato puree and the stock. Simmer for 5 to 10 minutes. When done strain the sauce and vegetables through a sieve. Add salt to taste and stir in a small lump of butter.

Egg Sauce

1 tblsp flour 1 tblsp butter
1 egg ¼ cupful stock or milk

Heat and blend the butter and flour. Stir in stock and boil for 10 to 15 minutes. Beat the egg yolk and mix in a little stock or milk and add to the sauce. Blend thoroughly. If desired, a chopped hard cooked egg may be added instead of the yolk.

Egg-and-Butter Sauce

In a saucepan or in the top part of a double boiler beat together with a whisk 2 tablespoonsful of cold water, two egg yolks and salt. Put the saucepan in a water bath and heat. Stirring constantly, gradually add small lumps of butter. Do not allow the sauce to boil or become too hot. Add 75 g of butter for each egg yolk. As soon as the sauce thickens, add lemon juice to taste.

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