Sauce Raifort
From Home cookery, 1898
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 27. The excerpt below is the record exactly as published.
Sauce Raifort" (p. 67). Place a little of the sauce on each slice of meat and 67 roll up loosely ; and, if liked, mask each roll with Chaudfroid sauce (p. 172). Dish them in a circle leaning- against a bed of salad, which has been dressed with oil and vinegar. Garnish with grated horse-radish, aspic jelly, and tomato. Sauce Raifort. Take one gill of cream and whip it stiffly ; mix with a small portion of this cream the following ingredients : Half teaspoonful each of English and French mustard, a pinch of castor sugar, a little French vinegar,
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.