Duck a la Siebrecht

Have a duck prepared and cooked the same as for roasting (No. 1921), dress and serve at the same time a sauce prepared as follows: Peel and cook some sour apples, and when done strain off the liquid part collecting the pulp in a vessel; mix into this a quarter as much grated fresh horse-radish and as much unsweetened well drained whipped cream; pour this sauce into a sauce-boat and serve it to accompany the duck.