Total Time
45mins
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.

Ingredients Nutrition

Directions

  1. Place horseradish in a small saucepan.
  2. Add flour, salt, paprika and butter; pour in cream and cook until thick and smooth, stirring constantly.
  3. Remove from heat, pour over egg yolk, stirring constantly; return to saucepan and cook for 30 minutes on low heat.
  4. Serve at once.