Sauce Suecloise
From The "Queen" cookery books: Entrees, 1901
This sauce is very good frozen.
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 106. The excerpt below is the record exactly as published.
ull tablespoonful of freshly grated horse radish. This can be moulded, or left rocky, but in any case should be frozen in ice or in an ice cave. If set in a border mould it makes a most delicious border for neatly sliced cold beef, seasoned with oil, vinegar, pepper, and salt, and finely minced parsley, chives, &c., a nice French salad being served in the centre. SAUCES. 219 Bemoulade. — To half a pint of thick mayonnaise add a spoonful each of capers, minced pickled gherkins, and blanched and minced shallots, with two washed, boned, and minced anchovies, and leave on ice till wanted. Sauce Tartare. — To half a pint of remoulade add a spoonful of minced herbs (parsley, chervil, chives, tarragon, &c.), a small tablespoonful of made English mustard, a teaspoonful of chilli vinegar, and a dust of cayenne. Sauce Suecloise, — Stir together two tablespoonfuls each of finely-graxea norse-radish and thick cream into half a pint of rather thick mayonnaise, add a dust of cayenne
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.