“Serve this with hot roast beef or boiled beef. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
45mins
SERVES:
6
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Place horseradish in a small saucepan.
  2. Add flour, salt, paprika and butter; pour in cream and cook until thick and smooth, stirring constantly.
  3. Remove from heat, pour over egg yolk, stirring constantly; return to saucepan and cook for 30 minutes on low heat.
  4. Serve at once.

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