Page:Mrs Beeton's Book of Household Management.djvu/271

Rh Method.—Mix the Mayonnaise sauce, mustard, and cream in a basin; chop the tarragon and chervil leaves and put them with the greening into the Béchamel sauce, boil for a few minutes, and pass through a fine tammy-cloth. Let the preparation cool, and incorporate it with the cold sauce. Season to taste with a little salt and pepper, and finish by working in the juice of ½ a lemon. Serve cold.

Time. 1 hour.—Average Cost, 10d. to 1s. for this quantity.

Ingredients.—1 oz. of flour, 2 ozs. of butter, 1 pint of cream, 3 tablespoonfuls of finely-grated horseradish, 1 teaspoonful of vinegar, 1 pinch of salt, ½ a teaspoonful of sugar.

Method.—Blend the flour with the butter, boil the cream, and add it to the butter and flour; stir over the fire, and boil for 5 minutes taking great care not to let it curdle. Pass through a tammy-cloth or napkin. Add the horseradish, salt and vinegar, and mix well. Serve hot with boiled fish, or roast meat, etc.

Time.—20 to 30 minutes. Average Cost, 1s. 9d. to 2s.

Ingredients.—2 tablespoonfuls of grated horseradish, ½ a pint of Béchamel sauce, ½ a teaspoonful of castor sugar, ½ a teaspoonful of vinegar, cayenne, and salt.

Method.—Boil up the sauce, moisten the horseradish with the vinegar, add it to the sauce with the other ingredients. Make the sauce thoroughly hot, but do not boil, after the vinegar is added, or it will curdle.

Time.—About 20 minutes. Average Cost, 4d. to 6d.