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Russian Sauce

1½ teaspoon finely chopped chives 1/2 teaspoon made mustard 1 teaspoon grated horseradish 1/4 cup cream 1 teaspoon lemon juice Melt butter, add flour, and pour on gradually White Stock; then add salt, pepper, mustard, chives, and horseradish. Cook two minutes, strain, add cream and lemon juice. Reheat before serving. Serve with Beef Tenderloins or Hamburg Steaks. 3 tablespoons butter 1½ teaspoon mustard