Rasp five ounces of horseradish and place in a stewpan with a gill of white consomme. Boil gently for twenty minutes and add a half pint of butter sauce and cream, and one-half ounce of breadcrumbs; thicken by reducing on a brisk fire and rub through sieve. Then thicken with the yolks of two eggs, and complete the seasoning with a pinch of salt and pepper, and a teaspoonful of mustard dissolved in a tablespoonful of vinegar.

Serve with braised or roast beef.

Horse-Radish Sauce

Dilute one tablesponful of mustard with two tablespoonfuls of vinegar in a bowl, add one pound of finely rasped horseradish, two ounces of powdered sugar, a little salt, one pint of cream, and one pound of breadcrumbs steeped in milk and pressed.

Serve very cold with boiled and roast beef.