Russian Sauce

Ingredients

• 3 tablespoons butter
• 2 tablespoons flour
• 1 cup White Stock III
• ¼ teaspoon salt
• Few grains pepper
• ½ teaspoon finely chopped chives
• ½ teaspoon made mustard
• 1 teaspoon grated horseradish
• ¼ cup cream
• 1 teaspoon lemon juice

Steps

1. 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.

More recipes with butter, flour, broth or stock, chives, mustard, horseradish, cream or lemon

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.