(587). Apple Sauce (Sauce Aux Pommes)

Peel a pound of sound apples, suppress the cores and seeds and place them in a saucepan with a little water; when cooked drain and press through a sieve; reduce and add a little brown sugar and the juice of two oranges and their finely shredded peels that have been previously cooked in salted water.

(588). Chantilly Apple Sauce With Horseradish A La Sanford (Sauce Chantilly Aux Pommes Et Au Raifort A La Sanford)

Core a pound of sour apples, lay them in a saucepan with a little water; when done drain out and press through a very fine sieve. Add to the pulp one ounce of powdered sugar and two ounces of grated horseradish; stir well and beat in lightly the value of one pint of well-drained whipped cream. Serve this sauce separately with young ducks or goslings.

(589). Apple Sauce, English Style, (Sauce Aux Pommes A L'Anglaise)

Cut up one pound of peeled apples, small, cook them with a little water and a grain of salt; when dry mix in four spoonfuls of grated fresh horseradish; remove from the fire at once, and press through a sieve; mix into the pulp a spoonful of sugar and the juice of two oranges. Heat up without boiling, and remove as soon as the sugar is dissolved. This sauce can be served with all salted and smoked meats.

(590). Apple Sauce For Gourmets, Apple Sauce With Horseradish And Orange Juice (Sauce Aux Pommes Des Gourmets, Sauce Aux Pommes Au Raifort Et Jus D'Orange)

Gourmets

Take one pound of peeled apples, remove the seeds and put them in a saucepan with a little water, when cooked, drain and strain through a sieve, reduce and add a little brown sugar, the juice of two oranges and their peels finely cut up and boiled in salted water.

With Horseradish And Orange Juice

The same preparation as for apple sauce (No. 587), adding the juice of two oranges and six tablespoonfuls of grated fresh horseradish.

(591). Swedish Apple Sauce (Sauce Aux Pommes Suedoise)

Cut five or six apples into four quarters, peel and cook them in a little white wine, reduce all of their moisture, then press them through a sieve. Place this puree in a bowl and mix in with it about an equal quantity of finely chopped horseradish, thicken this preparation with a few spoonfuls of mayonnaise (No. 606). This sauce is excellent for roast geese or roast pork, as well as for cold meats.