Sauce Eaifort
From The "Queen" cookery books: Entrees, 1901
Excellent for tournedos or fillets of beef.
Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 97. The excerpt below is the record exactly as published.
Sauce Eaifort is prepared by simmering a small finely scraped horseradish in about half a pint of be'chamel sauce (which for this purpose is generally the kind made without any stock) for half an hour ; then sieve it, heat in the bain-marie, and stir into it a liaison of one or more egg yolks, beaten up with two or three tablespoonfuls of thick (and preferably sour) cream ; season with a few drops of tarragon or horseradish vinegar
Cook this with the app: pantry check, scaling, and the assistant.