Horseradish Sauce
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
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A historical recipe
Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
- a half cupful of freshly grated horseradish
Method
Chef Wood
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- Make an English drawn butter, and, just at serving time, add a half cupful of freshly grated horseradish.
- If you are obliged to use that preserved in vinegar, press it perfectly dry before using it.
Plating
Cookware for this recipe
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Grater