Pan stock from roast meat
2 Tsp. Flour
1 Tsp. Salt
1/2 Cup Prepared horseradish
1 Cup Cream or milk
2 Egg yolks, beaten
Leave 2 Tbsp. pan stock in pan and blend with flour and salt. Add horseradish and cream or milk; cook until thickened, stirring constantly. Pour a small amount of the hot gravy into yolk, stirring constantly. Pour back into gravy and cook about 1 minute longer.
