Cream Horseradish Sauce
A historical recipe from Made-Over Dishes, by S. T. Rorer.
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A historical recipe
Made-Over Dishes, by S. T. Rorer. Project Gutenberg eBook #6978.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- four tablespoonfuls of horseradish
- a teaspoonful of salt
- six tablespoonfuls of cream
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- This is one of the most delightful sauces to serve with left-over meats, especially beef.
- Press from the vinegar four tablespoonfuls of horseradish, add a quarter of a teaspoonful of salt, and work in the yolk of an egg.
- Whip six tablespoonfuls of cream to a stiff froth, stir it gradually into the horseradish and dish at once.
Plating
Cookware for this recipe
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Whisk
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Chef's knife
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Wooden spoon