Grate the horseradish as finely as possible, put it in a basin, stir in the cream or milk, the vinegar, mustard, and the sugar. Stir well and pour into a sauce-boat. When milk is used a tablespoonful of condensed Swiss milk should be mixed with the fresh milk, and the sugar should then be omitted. Freeze till a semi-liquid consistency, and hand round with grilled fish, meat, or poultry. 289. Sauce Cliaud-froid , blonde ( Fawn-coloured Chaud- froid Sauce). — \ pint aspic jelly, 1 gill Allemande sauce (No. 204), j; gill cream, 1 tablespoonful Espagnole sauce (No. 236), i oz. French leaf gelatine, a glass of Madeira wine, pepper and salt. Melt the aspic jelly in a stewpan ; add the wine, Espagnole and Allemande sauce ; let it come to a boil, and skim. Soak the gelatine in cold water, squeeze it well, and put with the sauce ; when dissolved, stir in the cream, pass through a tammy cloth or fine strainer, and use as directed. 290. Sauce Cliaud-froid , blanche (White Chaud-froid Sauce). — J pint bechamel or supreme sauce, 1 gill aspic, 5 or 6 leaves French gelatine, 1 gill cream, 1 teaspoonful chilli vinegar or lemon- juice. Dissolve the gelatine along with the aspic jelly, warm up the sauce, and mix the two together. Stir over the fire until it boils, put in vinegar or lemon-juice, and cook for a few minutes. Strain or tammy ; add the cream when cooling, and use as required. 291. Sauce Cliaud-froid, brune (Brown Chaud-froid Sauce). — | pint Espagnole (No. 336) or salmi (No. 240) sauce, 1 glass Madeira or sherry, ^ pint aspic, 4 leaves French gelatine, cream. Boil up the sauce. Dissolve the gelatine with the aspic, mix both together ; add the wine ; let simmer for a few minutes, and pass through a tammy cloth ; add a little cream, and flavour to taste. 188 THE NEW CENTURY COOKERY BOOK 292. Green or Pink Chaud-froid Sauce. — Proceed the same as for white chaud-froid sauce, adding a few drops of spinach greening or liquid carmine at the finish. 293. Gelee d V Aspic ( Aspic Jelly, for General Use). — 2 quarts veal stock, 1 small bouquet garni, 2 oz. French leaf gelatine, 1^ gill sherry or Sauterne, 1 gill French wine vinegar, 2 whites of eggs, 2 celery -leaves. The stock should be cold ; remove any fat that may be on the surface. Put the’ stock, gelatine, and bouquet of herbs in a stewpan. Cut the celery into small pieces, beat up the whites of eggs a little, and mix with the stock. Stir over a brisk fire continually until nearly boiling, then add the wine and vinegar, and let boil up. Move the stewpan on the side of the stove for about ten minutes. Strain through a jelly-bag or napkin, repeat straining until perfectly clear. Keep the aspic in a basin, and use as required. 294. Aspic Mayonnaise. — ^ pint aspic jelly, 1 gill stiff mayonnaise. Dissolve the aspic, and let it get partially cool, then stir it gently into the mayonnaise and use before it begins to set, according to direction. 295. Aspic d la To mate (Tomato Aspic). — 1 pint aspic jelly , 4 small ripe tomatoes, or \ pint tomato pulp, ^ oz. French leaf gelatine, 1 dessertspoonful sherry. Blanch and peel the tomatoes, rub through a fine hair sieve, dissolve the gelatine, and add to the pulp. Put the jelly, tomato pulp, and sherry in a stewpan, boil up, skim well, and simmer for a few minutes ; pass all through a fine hair sieve, and use as directed.

AI-modernized reading of the original text

Grate the horseradish as finely as possible, put it in a basin, stir in the cream or milk, the vinegar, mustard, and the sugar. Stir well and pour into a sauce-boat. When milk is used a tablespoonful of condensed Swiss milk should be mixed with the fresh milk, and the sugar should then be omitted. Freeze till a semi-liquid consistency, and hand round with grilled fish, meat, or poultry. 289. Sauce Chaud-froid , blonde ( Fawn-coloured Chaud-froid Sauce). — \ pint aspic jelly, 1 gill Allemande sauce (No. 204), j; gill cream, 1 tablespoonful Espagnole sauce (No. 236), i oz. French leaf gelatine, a glass of Madeira wine, pepper and salt. Melt the aspic jelly in a stewpan ; add the wine, Espagnole and Allemande sauce ; let it come to a boil, and skim. Soak the gelatine in cold water, squeeze it well, and put with the sauce ; when dissolved, stir in the cream, pass through a tammy cloth or fine strainer, and use as directed. 290. Sauce Chaud-froid , blanche (White Chaud-froid Sauce). — J pint bechamel or supreme sauce, 1 gill aspic, 5 or 6 leaves French gelatine, 1 gill cream, 1 teaspoonful chilli vinegar or lemonjuice. Dissolve the gelatine along with the aspic jelly, warm up the sauce, and mix the two together. Stir over the fire until it boils, put in vinegar or lemon-juice, and cook for a few minutes. Strain or tammy ; add the cream when cooling, and use as required. 291. Sauce Chaud-froid, brune (Brown Chaud-froid Sauce). — | pint Espagnole (No. 336) or salmi (No. 240) sauce, 1 glass Madeira or sherry, ^ pint aspic, 4 leaves French gelatine, cream. Boil up the sauce. Dissolve the gelatine with the aspic, mix both together ; add the wine ; let simmer for a few minutes, and pass through a tammy cloth ; add a little cream, and flavour to taste. 292. Green or Pink Chaud-froid Sauce. — Proceed the same as for white chaud-froid sauce, adding a few drops of spinach greening or liquid carmine at the finish. 293. Gelee d V Aspic ( Aspic Jelly, for General Use). — 2 quarts veal stock, 1 small bouquet garni, 2 oz. French leaf gelatine, 1^ gill sherry or Sauterne, 1 gill French wine vinegar, 2 whites of eggs, 2 celery -leaves. The stock should be cold ; remove any fat that may be on the surface. Put the’ stock, gelatine, and bouquet of herbs in a stewpan. Cut the celery into small pieces, beat up the whites of eggs a little, and mix with the stock. Stir over a brisk fire continually until nearly boiling, then add the wine and vinegar, and let boil up. Move the stewpan on the side of the stove for about ten minutes. Strain through a jelly-bag or napkin, repeat straining until perfectly clear. Keep the aspic in a basin, and use as required. 294. Aspic Mayonnaise. — ^ pint aspic jelly, 1 gill stiff mayonnaise. Dissolve the aspic, and let it get partially cool, then stir it gently into the mayonnaise and use before it begins to set, according to direction. 295. Aspic d la To mate (Tomato Aspic). — 1 pint aspic jelly , 4 small ripe tomatoes, or \ pint tomato pulp, ^ oz. French leaf gelatine, 1 dessertspoonful sherry. Blanch and peel the tomatoes, rub through a fine hair sieve, dissolve the gelatine, and add to the pulp. Put the jelly, tomato pulp, and sherry in a stewpan, boil up, skim well, and simmer for a few minutes ; pass all through a fine hair sieve, and use as directed.

The new century cookery book