Crème Raifort

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (21)

Crème Raifort

a stick of young horseradish ↝ Horseradish [Mustard and other condiments]
a gill of stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
plain or chilli vinegar ↝ Vinegar [Mustard and other condiments]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
sour cream can be used for this ↝ Sour cream, light [Dairy and Egg Products]

Crème Raifort à l'Alceste

the yolk of a hard-boiled egg ↝ Egg, yolk only, raw [Eggs and omelets]
a good mustardspoonful each of English and French mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a good mustardspoonful each of English and French mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
half a small teaspoonful of caster sugar ↝ Sugar, NFS [Sugars and honey]
a saltspoonful of celery salt ↝ Celery, raw [Vegetables and Vegetable Products]
about half a pint of stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a pinch of grated orange peel ↝ Orange peel, raw [Fruits and Fruit Juices]
a teaspoonful of tarragon vinegar
a full tablespoonful of freshly grated horse radish ↝ Radishes, raw [Vegetables and Vegetable Products]

For serving with cold beef

oil ↝ Oil, safflower [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
finely minced parsley ↝ Parsley, raw [Not included in a food category]
chives ↝ Chives, raw [Vegetables and Vegetable Products]

Instructions (8)

Crème Raifort

Well wash, scrape, and grate finely a stick of young horseradish.
Whisk the grated horseradish quickly into a gill of stiffly whipped cream.
Flavour with cayenne and plain or chilli vinegar, or lemon juice.

Crème Raifort à l'Alceste

Pound the yolk of a hard-boiled egg with a good mustardspoonful each of English and French mustard, half a small teaspoonful of caster sugar, and a saltspoonful of celery salt.
Stir this mixture lightly into about half a pint of stiffly whipped cream.
Add a pinch of grated orange peel, a teaspoonful of tarragon vinegar (the quantity of this is a matter of taste), and a full tablespoonful of freshly grated horse radish.

Serving and Freezing

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, etc., a nice French salad being served in the centre.

Original Text · last edited 4 days ago

Crème Raifort.—Well wash, scrape, and grate finely a stick of young horseradish, then whisk it quickly into a gill of stiffly whipped cream, flavouring it as you do so with cayenne and plain or chilli vinegar, or lemon juice. If preferred, sour cream can be used for this. A very delicate form of this sauce is Crème Raifort à l'Alceste (said to have been called after the flagship of the admiral who invented it, Sir Beauchamp Seymour, I believe), made by pounding the yolk of a hard-boiled egg with a good mustardspoonful each of English and French mustard, half a small teaspoonful of caster sugar, and a saltspoonful of celery salt; this is then stirred lightly into about half a pint of stiffly whipped cream, with a pinch of grated orange peel, a teaspoonful of tarragon vinegar (the quantity of this is a matter of taste), and a full 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, etc., a nice French salad being served in the centre.

Notes

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