Horse-Radish Sauce (hot)

Ingredients

• four ounces of horse-radish
• two ounces of bread-crumbs
• a glass of cream
• a pinch of salt
• a tablespoonful of vinegar

Method

1. 1

   Prepare as above, adding less bread-crumbs.

2. 2

   Heat all together in a saucepan and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 63. The excerpt below is the record exactly as published.

four ounces of horse-radish, to which add four ounces of bread-crumbs, and press through a sieve ; add a glass of cream, a pinch of salt, and a tablespoonful of vinegar ; mix all well together, and serve. 394. Horse-Radish Sauce (hot). Prepare the same as the above, adding two ounces of bread- crumbs, instead of four ; heat all together in a sauce- pan, and serve. 395. Braised Lettuce, Madeira Sauce. Wash eight lettuce, blanch them ten minutes in boiling wa- 140 FRENCH DISHES. ter, then put them for a moment in cold water, and press out all the moisture. Spread thin pieces of pork on the bottom of a saucepan, a sliced carrot and onion, several branches of parsley, a little pepper, salt, and nutmeg, and the lettuce on top. Moisten three quarters of their height with consomme" (stock, Art. 1), cover with a buttered paper, simmer gently two hours, drain them well, and serve them with half a pint of very hot Spanish sauce (Art. 80), to which you have added a wineglass of sherry or madeira. 396. Farcied Lettuce. Boil eight lettuce as the foregoing, and, after you have put them in cold water for a moment, dry them with a cloth and press out all the moisture ; divide them partly in two, with- out allowing them to fall apart ; place in each let- tuce about two ounces of chicken farce (Art. n), which cover with the leaves of your lettuce ; shape them neatly, wrap them and tie them up in thin pieces of pork, and finish cooking as the foregoing ; remove the pieces of pork, and serve with a Spanish sauce (Art. 80). 397. Turnips with Cream. Peel and boil in plenty of water and a little salt, ten white turnips ; when very tender, drain them and pour over them half a pint of bechamel sauce (Art. 83), to which you have added two tablespoonfuls of cream. 398. Puree of Turnips. Peel and wash about fifteen white turnips, boil them in plenty of water and a little salt until perfectly tender ; drain them, put them through a sieve, add two ounces of butter, a little salt, pepper, and nutmeg ; and serve very hot. VEGETABLES. 141 399. Turnips Glaces au Jus. Peel and wash about ten white turnips, cut them perfectly round, boil them ten minutes, put them in cold water for a moment, then place them in a saucepan with a pinch of pepper, nutmeg, and sugar, and half a pint of con- somme (stock, Art. 1). Simmer gently until per- fectly tender ; mix with the blade of a knife, on a table, half an ounce of butter and a teaspoonful of flour, which add to your turnips ; boil for a few minutes, so as to mix thoroughly with your sauce, and serve. 400. Beets with Butter. Peel and wash a dozen small beets, boil them in three quarts of wa- ter, and, when perfectly tender, put them in cold water for a moment, cut them in thin slices, put them in a saucepan with two ounces of butter and a pinch of salt

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