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Semmelkren (Bread-Horseradish Sauce)

4 Servings

• 4 rolls
• 50 g butter
• 375 ml beef soup
• salt
• pepper
• sugar
• 5 TBL grated horse radish
• 2 packages saffron threads soaked in lukewarm water

1. Cut off the crust of the rolls and slice.
2. Panfry rolls in melted butter.
3. Pour in broth, let boil for 2 minutes.
4. Season with salt, pepper and sugar. Season to taste with grated horseradish and saffron.