Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs

by S. T. Rorer

SAUCE SUEDOISE

1/2 pint of mayonnaise
1/2 pint of cream
2 tablespoonfuls of finely grated horseradish

Whip the cream and drain it, then stir it carefully into the mayonnaise, and at last add the horseradish. This sauce is appropriate to serve with boned partridges or quail, and is also nice to serve with mixed cold meats.