Russian Sauce

Have two tablespoonfuls of grated horseradish in a saucepan with one pint of veloute (No. 415), a teaspoonful of chopped chives, a coffeespoonful of finely cut tarragon, a tablespoonful of mustard, and one gill of cream; season with salt and pepper, and add one teaspoonful of sugar, the juice of a lemon, and a heavy pinch of finely minced fennel, heat the sauce without boiling.