Creamed Horseradish Sauce (Sauce au Raifort a la Creme)

Ingredients

• two cups whipped cream
• three tablespoons finely grated horseradish
• flavor the horseradish with lemon juice
• pepper and salt

Method

1. 1

   Flavor horseradish with lemon juice, pepper, and salt; carefully add to whipped cream without letting it curl.

2. 2

   Serve with roast beef and different kinds of meat.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 457. The excerpt below is the record exactly as published.

Creamed Horseradish Sauce ( Sauce au Raifort a la Creme ) Take two cups whipped cream, three tablespoons finely grated horseradish; flavor the horseradish with lemon juice, pepper, and salt; add it carefully to the cream (take care not to let it curl). Serve in a sauceboat with roast beef and different kinds of meat. AMERICAN COOK BOOK Sauce a la Poulette One tablespoon butter, two tablespoons flour, one and a half cups hot milk, juice of one lemon, yolks of two eggs, and half cup of cream. Put butter in a saucepan on stove; add the flour, then add the milk (heated), then the lemon juice; beat well, add the two yolks that have been mixed with the half cup of cream. Serve with any entree or fish dish. Picardian Sauce ( Sauce Picarde) Put a tablespoon butter in a saucepan, add one tablespoon flour; mix well. Then add one cup rich stock that has been heated and a half cup of tomato juice; color with kitchen bouquet and beef extract; let simmer for about twenty minutes slowly (skimming during the time); add four tablespoons sherry, four tablespoons chopped mixed sour pickle, sweet gherkins, four olives, and two tablespoons chopped parsley; let it simmer for another five minutes. This sauce is to be served with fresh tongue, veal, calf’s head, etc. It is also served with steaks and chops. Remoulade Sauce ( Remoulade ) Put one tablespoon butter in a saucepan, add one tablespoon flour, mix well; add one cup broth from veal or chicken, and half cup mushroom juice. Stir the sauce until creamy; flavor with a little garlic, a little mustard, and a tablespoon vinegar; then add four tablespoons cooked chopped mushrooms and one table¬ spoon chopped parsley. When ready to serve, add half cup rich cream. Serve with any kind of entree or meat for dinner or luncheon. Is also served with fish, but in this case use fish stock instead of the broth. Richelieu Sauce ( Sauce Richelieu ) Put a tablespoon butter in a saucepan; add one tablespoon flour, then one cup game stock, and half cup Rhine wine. Beat the sauce until, creamy; add pepper and salt

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