Polish (or Polonaise) Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

Sauce Base

half a pint of hot Allemande sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Flavorings

two large tablespoonsfuls of finely grated fresh horseradish ↝ Horseradish [Mustard and other condiments]
two tablespoonsful of strained lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a teaspoonful of grated lemon zest ↝ Lemon, raw [Citrus fruits]
a teaspoonful of finely chopped parsley ↝ Parsley, raw [Not included in a food category]
a very tiny dust of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a dust of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
half a teaspoonful of castor sugar ↝ Sugars, granulated [Sweets]

Instructions (2)

Take half a pint of hot Allemande sauce and mix with it two large tablespoonsfuls of finely grated fresh horseradish, two tablespoonsful of strained lemon juice, a teaspoonful of grated lemon zest, a teaspoonful of finely chopped parsley, a very tiny dust of nutmeg, a little salt, a dust of cayenne pepper, and half a teaspoonful of castor sugar.
It is then ready for use, and is nice to serve with roast veal, chicken, &c.

Original Text

Polish (or Polonaise) Sauce.—Take half a pint of hot Alle- mande sauce and mix with it two large tablespoonsfuls of finely grated fresh horseradish, two tablespoonsful of strained lemon juice, a teaspoonful of grated lemon zest, a teaspoonful of finely chopped parsley, a very tiny dust of nutmeg, a little salt, a dust of cayenne pepper, and half a teaspoonful of castor sugar. It is then ready for use, and is nice to serve with roast veal, chicken, &c.

Notes

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