Chapter IV · Cold Sauces and Compound Butters · No. 138
138—Horse-radish Sauce
Dilute one tablespoonful of mustard with two tablespoonfuls of vinegar in a basin, and add one lb. of finely-rasped horse-radish, two oz. of powdered sugar, a little salt, one pint of cream, and one lb. of bread-crumb steeped in milk and pressed. Serve this sauce very cold.
It accompanies boiled and roast joints of beef.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 138, p. 53. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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