Horseradish Sauce
A historical recipe from Luncheons, by Mary Ronald (1902).
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A historical recipe
Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Method
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- Grate fresh horseradish root and mix with it enough whipped cream to make it light and to reduce sufficiently the sharpness of the horseradish.
- The horseradish absorbs the cream, and a few more spoonfuls of the cream are needed than of the grated horseradish.
- The sauce should not be mixed until just before serving.
Plating
Cookware for this recipe
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Whisk
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Grater