The Blue Grass Cook Book

page 126

      SAUCE FOR MEATS

  1 teacup of grated horseradish,

  1 wineglass of good vinegar,

  1 dessertspoon of sugar,

  1 dessertspoon of mustard,

  1 teaspoon of salt,

Mix well and serve on meat.

      SAUCE FOR QUENELLES
E. D. P.

  2 cans of champignons,

  1 pint of cream,

  1 heaping tablespoon of butter,

  1 tablespoon of flour,

  Nutmeg, salt, and cayenne pepper to taste.

Cut champignons in small pieces and put in saucepan with their own liquor and
cook for one-half hour. Stir in cream. Rub flour and butter together and add
gradually. Boil 5 minutes and season highly.

Use 2 tablespoons of this sauce for thequenelles, leaving out the champignons.

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