Creme Baifort

Ingredients

• a stick of young horseradish
• a gill of stiffly whipped cream
• cayenne
• plain or chilli vinegar
• lemon juice
• about half a pint of stiffly whipped cream
• a teaspoonful of tarragon vinegar
• a full tablespoonful of freshly grated horseradish
• a pinch of grated orange peel

Method

1. 1

   Wash, scrape, and grate horseradish, then whisk into whipped cream, flavoring with cayenne and vinegar or lemon juice.

2. 2

   Optionally, use sour cream.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 106. The excerpt below is the record exactly as published.

Creme Baifort. — Well wash, scrape, and grate finely a stick of young horseradish, then whisk it quickly into a gill of stiffly whipped cream, flavouring it as you do so with cayenne and plain or chilli vinegar, or lemon juice. If preferred, sour cream can be used for this. A very delicate form of this sauce is Creme Baifort a VAlceste (said to have been called after the flagship of the admiral who invented it, Sir Beauchamp Seymour, I believe), made by pounding the yolk of a hard-boiled egg with a good inustardspoonful each of English and French mustard, half a small teaspoonful of caster sugar, and a saltspoonf ul of celery salt ; this is then stirred lightly into about half a pint of stiffly whipped cream, with a pinch of grated orange peel, a tea- spoonful of tarragon vinegar (the quantity of this is a matter of taste) , and a full tablespoonful of freshly grated horse radish

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