No. 524
Polish Sauce
Sauce a la Polonaise
Place in a deep saucepan, two tablespoonfuls of grated fresh horseradish, one coffeespoonful of powdered sugar, with one tablespoonful of meat glaze (No. 401), and a pint of veloute (No. 415); squeeze in the juice of a lemon, add the chopped peel of a quarter of a lemon with a teaspoonful of chopped parsley or fennel, season with salt, pepper and nutmeg, set the saucepan in a bain-marie and when ready to serve incorporate two ounces of fresh butter into the sauce.