Chill and serve in a heap in a dainty ramequin.
HOLLANDAISE SAUCE
- 4 egg yolks
- 4 ozs. (4 heaping tablespoonfuls) sweet butter
- 2 tablespoonfuls vinegar
- 1 tablespoonful cold water
- Salt to taste
Break the eggs into a fireproof dish, beat them up, then stir in the water and the vinegar.
Mix carefully over the fire till it thickens, and be careful that it does not curdle. Stir in the butter and add the salt.
HORSERADISH SAUCE
- 6 tablespoonfuls grated horseradish
- 1 egg yolk
- ½ teaspoonful salt
- 1 tablespoonful vinegar
- 1 gill (½ cup) whipping cream
Mix the horseradish, yolk of egg, and salt together, then add the vinegar and fold in the whipped cream.
If the horseradish is already in vinegar, omit the tablespoonful of vinegar and press the horseradish until dry.