INGREDIENTS

INSTRUCTIONS

Mustard Cream:  4 Large Egg Yolks 2 Tablespoons Sugar 1/2 Cup Dijon
Mustard 1/4 Cup White Wine Vinegar 1 Tablespoon Water 3 Tablespoons
Horseradish 2 Tablespoons Butter Or Margarine  1 Cup Whipping Cream
Heat sausages on a grill 4 to 6 inches above a solid bed of hot coals (you
should be able to hold your hand at grill level for no more than 2 to 3
seconds); turn until browned and hot, about 10 minutes. Cut sausages into
bite-sized pieces (40 to 80 total).  Dip into Mustard Cream.  Makes 40
servings (1-2 pieces per serving).
Preparation of Mustard Cream: In the top of a double boiler, beat together
4 egg yolks, 2 tablespoons sugar, 1/2 cup Dijon mustard, 1/4 cup white wine
vinegar, 1 tablespoon water, 3 tablespoons horseradish, and 2 tablespoons
butter or margarine. Place over simmering water and stir until mixture
thickens, 5 to 8 minutes. Set pan in ice water and stir often to cool
quickly and thoroughly. Beat 1 cup whipping cream until it holds stiff
peaks.  Fold mustard mixture into cream until completely blended. If made
ahead, cover and refrigerate for up to 1 week. To serve, spoon into a bowl.
Makes 3 1/2 cups.
Recipe By     : The Best of Sunset - Page 16
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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