The horseradish needed for making sauces should be first scraped, then grated on a coarse grater. For plain horseradish, white sauce (No. 502), butter (No. 440) or Hollandaise sauces (No. 477) are used. The horseradish should never be cooked in the sauce, it must only be put in, in order to heat it.

Horseradish Sauce With Bread-Crumbs

Soak two ounces of bread-crumbs in hot water, then squeeze. Cook with broth in a saucepan for a few minutes, finishing with an ounce of butter, two spooufuls of raw cream, salt, and a pinch of sugar. At the last moment add the grated horseradish to the sauce. This sauce is also frequently prepared with plain veloute (No. 415), lightly reduced and finished with three spoonfuls of raw cream. This sauce must be passed through a tammy (No. 159) and then the grated horseradish added.

Horseradish Sauce Bechamel, is made by pouring a pint of well seasoned bechamel into a saucepan; season with salt, cayenne, and sugar; take it off at the first boil, and add one gill of cream, and one ounce of fresh butter, also six ounces of grated horseradish; warm the sauce without boiling.

Horseradish And Cream

Reduce a pint of cream to one-third, add to it salt, nutmeg, sugar and eight ounces of grated horseradish; warm it up and thicken with half a gill more of cream, two egg-yolks, and two ounces of butter.

(98). Grated Horseradish And Horseradish Ribbons (Raifort Rape Et En Rubans)

Grated horseradish should be made of clean, fresh horseradish root, peeled or scraped, washed and dried, then rubbed against a large grater; it can either be served fresh or put into a stone jar with salt and vinegar, corking it well to preserve till needed. For horseradish ribbons, peel the root the same as for grating, and scrape it with the sharp blade of a knife, held at an angle from the top to the bottom; by this method fine ribbons of the root are obtained; let them be as long as it is possible to have them. Long horseradish should be used for this purpose.