Sauce Suedoise, froide

Ingredients

• 1 gill mayonnaise
• 1/2 gill cream
• 1 teaspoonful of French mustard
• 2 tablespoonfuls finely-grated horseradish

Method

1. 1

   Whip the cream, stir in gradually the mayonnaise, grated horseradish, and mustard; add a pinch of caster sugar, and a little salt if needed.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 139. The excerpt below is the record exactly as published.

Sauce Suedoise, froide ( a cold Sauce suitable for Boast, Game, dec.) — 1 gill mayonnaise, £ gill cream, 1 teaspoonful of French mustard, 2 tablespoonfuls finely-grated horseradish. Whip the cream, stir in gradually the mayonnaise, grated horse- radish, and mustard ; add a pinch of caster sugar, and a little salt if needed. 280. Sauce Mousseline verte (a cold Sauce suitable for Fish, ibc.). — 1 gill mayonnaise, | gill cold bechamel sauce (No. 203), 1 table- spoonful of picked parsley -leaves, a few sprigs each of tarragon, chervil, and burnet, 2 tablespoonfuls of cooked spinach, 2 hard-boiled yolks of eggs, 2 anchovy fillets, \ gill of cream. Wash and pick the green herbs, steep them in boiling water for a few minutes, drain well, pound in a mortar with the spinach, and rub through a fine sieve. Pound the yolks of eggs and anchovy fillets, mix with the green puree, add the cream, and rub the whole through a sieve. Dilute with mayonnaise and bechamel sauce, add a little seasoning and a teaspoonful of mixed mustard. 281. Sauce verte glacee. — 1 medium-sized cucumber, a, few sprigs chervil and tarragon (blanched), spinach greening, 1 dessert- spoonful Orleans vinegar, 1 gill aspic, 1 gill cream,

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