A PIQUANT SAUCE.
FOR MEAT, FISH OR EGGS ON TOAST. Ingredients: One slice stale bread (without crust), stock as required, a tablespoonful butter, two tablespoonfuls cream, a good tablespoonful finely grated horse-radish, salt to taste. Soak the bread in water, squeeze it as dry as possible and mash it smooth; add a little stock and beat to a soft pulp. Add more stock and set to boil for about half an hour, with the butter and salt to taste, stirring occasionally to ensure perfect smoothness. Remove from the stove, mix in the cream, stir in the horse-radish and serve at once, otherwise the horse-radish loses its piquancy.
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https://paperspast.natlib.govt.nz/newspapers/TS19310103.2.166.10
Bibliographic details
Star (Christchurch), Issue 19268, 3 January 1931, Page 20 (Supplement)
Word Count
107A PIQUANT SAUCE. Star (Christchurch), Issue 19268, 3 January 1931, Page 20 (Supplement)
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