Prep 10 mins
Cook 35 mins
Serve this with hot roast beef or boiled beef. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Place horseradish in a small saucepan.
- Add flour, salt, paprika and butter; pour in cream and cook until thick and smooth, stirring constantly.
- Remove from heat, pour over egg yolk, stirring constantly; return to saucepan and cook for 30 minutes on low heat.
- Serve at once.