| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Penndutch, Sauces |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Horseradish, grated |
| 1/4 |
c |
Cream |
|
|
*or: |
| 1/4 |
c |
Milk |
| 1 |
ts |
Flour |
| 1 |
|
Egg yolk |
| 1 |
tb |
Butter |
| 1/8 |
ts |
Pepper |
|
|
Paprika |
INSTRUCTIONS
Put the grated horseradish into a small earthen cooking vessel; add the
flour, salt, paprika and butter; pour in the cream and let cook until thick
and smooth. Keep stirring constantly. Move to the back of the stove and add
the egg yolk, stirring rapidly. Cook for 30 seconds and serve at once. This
sauce may be eaten as a relish with hot roast or boiled beef. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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