Horseradish Sauce (Sauce au Raifort) a la Russe
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 457. The excerpt below is the record exactly as published.
tablespoon flour, then add one and a half cups hot milk; beat the sauce until creamy, flavor with some Rhine wine, add one tablespoon chopped parsley, six tablespoons shredded Spanish pepper, and cooked white of eggs, shredded mushrooms, pepper and salt to taste. Serve with any kind of entree or meat dish. Horseradish Sauce ( Sauce au Raifort ) a la Russe Put one tablespoon butter in a saucepan; add one tablespoon flour, stir until dissolved; then add one cup of hot stock, half cup of boiling milk, four tablespoons grated horseradish, tablespoon lemon juice; beat the sauce well, add yolks of two eggs that have been mixed with four tablespoons cream. Serve with different kinds of boiled meats. 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
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