What is Horseradish Sauce II served with?

According to the recipe it goes with cold poached fish and with chicken, veal and lamb.

Which ingredients do I need?

4 deciliters sour cream, 50 grams grated horseradish, 2 teaspoons sugar and 1 teaspoon vinegar.

Whip the cream until stiff, stir in the grated horseradish and then add the vinegar and sugar. The sauce is cold and takes only about fifteen minutes.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 342, where it is called "sauce au raifort à la crème."

Horseradish Sauce II

Cold horseradish sauce (sauce au raifort à la crème) made from stiffly whipped sour cream with grated horseradish, sugar and vinegar; served with cold poached fish, chicken, veal and lamb.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 342 (falt i det fri)

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About the dish

A cold horseradish sauce made from whipped cream, listed among Erken's cold sauces in the "Sauces" chapter. The French name sauce au raifort à la crème refers to classic cuisine's cream-based horseradish sauce.

How to make it

1
Whip the cream
Whip the sour cream/cream until stiff.
2
Stir in the horseradish
Gently stir the grated horseradish into the stiffly whipped cream.
3
Season
Add the vinegar and sugar and stir the sauce together.
4
Serve
Serve cold with cold poached fish and with chicken, veal and lamb.

Changes from the original

Deciliters and teaspoons are converted to modern measures (4 del. = 4 dl). "Sour cream" is specified as cultured sour cream/crème fraîche, and the steps are written in modern language.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 342) → 1949 (korrekturlest, s. 376)~57% av teksten endretfjernetlagt til

~~(sauce~~ (Sauce au raifort à la ~~crème).~~ crème.) Ingrediensliste: 4 del. sur fløte 50 gr. reven pepperrot 2 ~~teskeer~~ teskjeer sukker 1 ~~teske~~ teskje eddik. Fremgangsmåte: Den ~~stivvispede~~ sur fløte irøres den revne pepperrot, ~~tilsættes eddik og sukker. Serveres til kold, kokt fisk og til høns, kalv~~ tilsettes sukker og ~~lammekjøt.~~ eddik efter smak.

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Frequently asked questions

What is Horseradish Sauce II served with?: According to the recipe it goes with cold poached fish and with chicken, veal and lamb.
Which ingredients do I need?: 4 deciliters sour cream, 50 grams grated horseradish, 2 teaspoons sugar and 1 teaspoon vinegar.
How do I make it?: Whip the cream until stiff, stir in the grated horseradish and then add the vinegar and sugar. The sauce is cold and takes only about fifteen minutes.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 342, where it is called "sauce au raifort à la crème."

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