Horse-radish Sauce for Salmon. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a slice of horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
a teacupful of stock
1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 raw yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
1 table-spoonful of good English vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (4)

Boil a slice of horse-radish 10 minutes in a teacupful of stock.
In another stewpan have ready a good white roux made of 1 oz. of butter to 1 teaspoonful of flour.
To this roux add the flavoured stock strained from the horse-radish; cook 5 minutes; stir in 2 raw yolks of egg, then mix all thoroughly.
Heat gradually to all but boiling point; then add 1 tablespoonful of good English vinegar before serving in a sauce-boat.

Original Text

Horse-radish Sauce for Salmon. No. 1. (Mrs. Thomas.)
This sauce does also for fish rissoles or fish fritters.
Boil a slice of horse-radish 10 minutes in a teacupful of stock. In another stewpan have ready a good white roux made of 1 oz. of butter to 1 teaspoonful of flour. To this roux add the flavoured stock strained from the horse-radish; cook 5 minutes; stir in 2 raw yolks of egg, then mix all thoroughly.
Heat gradually to all but boiling point; then add 1 table-spoonful of good English vinegar before serving in a sauce-boat.
This sauce should look creamy.

Notes

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