Horse-radish Sauce a la Tedesco
From À la mode cookery, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 50. The excerpt below is the record exactly as published.
Horse-radish Sauce a la Tedesco Scrape a thick stick of horse-radish and grate it fine. Grate also six ounces of almonds. Mix in a SAUCES 131 table-spoonful of flour, add cream to make it a proper consistency and a piece of butter the size of an egg. Stir over the fire till it thickens. To be eaten cold. Irlandaise Sauce Take a pint of sauce Espagnole, put it into a stew- pan with a glass of port wine, a table-spoonful of red- currant jelly, the juice of a lemon, a bay-leaf, a few peppercorns, a bouquet garni, a tomato, and a piece of chopped shalot. Boil for a quarter of an hour, and pass through a sieve. This sauce can be eaten hot or cold ; if the latter half a pint of aspic jelly should be added. Italian Sauce Melt a quarter of a pound of butter in a saucepan and let it simmer with two table-spoonfuls of chopped parsley, one of chopped shalots, and the same of minced mushrooms ; add a tumblerful of sauterne. Reduce the sauce and add a tumblerful of veloute sauce and a gill of stock. Boil over a quick fire, skim off all grease, and when the sauce is thick enough take it off the fire and keep it warm in a bain-marie. Where no bain-marie is at hand, stand in a preserving- pan with hot water in it. Lemon Sauce Mix together a couple of ounces of bacon scraped, two lemons peeled and cut into slices, two onions K2 132 COOKERY A LA MODE chopped small, one ounce of butter and a table- spoonful of water or milk. Cook and pass through a sieve. Madras Sauce Cut up some onions into dice and fry them in dripping till they are a nice colour. Then mix in a basin a table-spoonful of flour
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