A richer recipe

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
For the richer sauce
For the cold form of the sauce
Instructions (8)
Richer Sauce Instructions
  1. Add a coffee-cupful of Béchamel with the yolks of the eggs off the fire.
  2. Let the sauce remain on the fire, en bain-marie, stirring well until it is very hot (but not boiling).
  3. Serve it in a hot sauce-boat.
Cold Sauce Instructions
  1. Rasp the horseradish root till you have a coffee-cupful of fine raspings.
  2. Mingle the horseradish raspings with a breakfast-cupful of ordinary mayonnaise, or tartare sauce (iced in summer).
  3. If using cream instead of oil, mix it with the usual mixture of eggs, oil, mustard, and vinegar.
  4. Serve this as cold as you can.
  5. Worked rather thickly this is excellent with grilled salmon, trout, or mackerel.
Original Text
A richer recipe suggests the addition, off the fire, of a coffee- cupful of Béchamel with the yolks of the eggs, and then to let the sauce remain on the fire, en bain-marie, stirring well until it is very hot (but not boiling) and serving it in a hot sauce- boat. For Béchamel those who like it may read cream. The cold form of this sauce is much easier. It will be found most delicious with cold roast beef or any cold meat. You simply rasp the horseradish root till you have a coffee-cupful of fine raspings, and mingle them with a breakfast-cupful of -ordinary mayonnaise, or tartare sauce—in summer, iced. Cream is, of course, preferred by many : when available it may be used instead of the oil, but the usual mixture of eggs, oil, mustard, and vinegar, will give you a good result. Serve this as cold as you can. Worked rather thickly this is excellent with grilled salmon, trout, or mackerel.
Notes
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