Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Russian Sauce
  Creole Sauce Sauce Finiste  
CONTENTS · BIBLIOGRAPHIC RECORD

Russian Sauce

3 tablespoons butter
1/2 teaspoon finely chopped chives
2 tablespoons flour
1/2 teaspoon made mustard
1 cup White Stock III
1 teaspoon grated horseradish
1/4 teaspoon salt
1/4 cup cream
Few grains pepper
1 teaspoon lemon juice

Melt butter, add flour, and pour on gradually White Stock; then add salt, pepper, mustard, chives, and horseradish. Cook two minutes, strain, add cream and lemon juice. Reheat before serving. Serve with Beef Tenderloins or Hamburg Steaks.


CONTENTS · BIBLIOGRAPHIC RECORD
  Creole Sauce Sauce Finiste  
 
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