This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Pound in a mortar one teaspoonful of grated horseradish with one ounce of good butter, and season with very little red pepper - third of a saltspoonful. Rub through a fine sieve, and keep it in a cool place. When this butter is added to other sauces, it should not boil again.
 
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