Sauce Fein cesse (Hot Sauce for Fried Chicken)

Ingredients

• Grate the thin rind of a lemon
• the same quantity of horseradish
• 2 tablespoonfuls of French wine vinegar
• add a little grated nutmeg
• 8 crushed white peppercorns
• H gills of J)echamel or veloutee sauce

Method

1. 1

   Boil for several minutes, then add H gills of Béchamel or veloutee sauce.

2. 2

   Allow to cook for ten minutes and pass through a fine sieve or tammy.

3. 3

   Re-heat, season with salt and more pepper, if needed, work in by means of a whisk 1 oz. of fresh butter and a teaspoonful of finely chopped parsley, and serve with any kind of fixture of poultry, fish, or meat.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 134. The excerpt below is the record exactly as published.

Sauce Fein cesse (Hot Sauce for Fried Chicken, del). — Grate the thin rind of a lemon and the same quantity of horseradish, put them in a small stewpan with 2 tablespoonfuls of French wine vinegar, add a little grated nutmeg, and 8 crushed white peppercorns, boil for several minutes, then add H gills of J)echamel or veloutee sauce

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