197.—HORSERADISH SAUCE (Cold). (Fr.—Sauce Raifort [Froide].)
Ingredients.—½ gill of wine vinegar, 2 hard-boiled eggs, 1 oz. of grated horseradish, ½ a teaspoonful of salt, 1 teaspoonful of castor sugar, 1 tablespoonful of cream.
Method.—Remove the yolks from the whites of the hard-boiled eggs, put them in a basin, work with a wooden spoon until quite smooth, then add the vinegar gradually, and stir the mixture until it becomes creamy. Add the grated horseradish, sugar, salt, and lastly the cream, stir a little longer, and serve in a sauceboat, or as directed.
Time.—20 to 30 minutes. Average Cost, 6d. to 7d.
198.—HORSERADISH SAUCE (Cold). (Fr.—Sauce Raifort [Froide].) (Another Method.)
Ingredients.—1½ ozs. of grated horseradish, 1 gill of thick cream, 1 tablespoonful of white wine vinegar, 1 teaspoonful of castor sugar, a little powdered mustard, pepper and salt.
Method.—Put the horseradish in a basin, add the sugar, mustard, salt and pepper: moisten with vinegar, stir in the cream gradually. Serve cold.
Time.—10 to 15 minutes. Average Cost, 5d. to 6d.
199.—LOBSTER SAUCE. (Fr.—Sauce Homard.)
Ingredients.—½ pint of Béchamel sauce, a small hen lobster, 1 oz. of butter, seasoning.
Method.—Remove the coral from the lobster, wash it and pound it with the butter, and rub all through a hair sieve. Remove the meat from the tail and claws of the lobster, and cut it into small neat pieces. Warm the Béchamel sauce, add the coral-butter, mix well, then add the pieces of lobster, warm thoroughly, season, and serve.
Time.—About ½ an hour. Average Cost, 4d. without the lobster.
200.—MAÎTRE D'HÔTEL SAUCE. (Fr.—Sauce Maitre d'Hotel.)
Ingredients.—½ a pint of Béchamel sauce, 3 ozs. of butter, the juice of ½ a lemon, 1 teaspoonful of finely-chopped parsley, seasoning.
Method.—Put the Béchamel in a saucepan with a little water, stir until it boils, reduce well, then add the butter a little at a time, and
