Horse-radish sauce from The Good Housekeeping Cook Book (page 561) by Dorothy B. Marsh

  • eggs
  • light cream
  • Show all ingredients...
  • Serves : 1 1/4 c

  • EYB Comments

    Can substitute heavy cream for light cream.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast beef [Standing rib or rolled rib roasts]; Roast fillet of beef [Beef tenderloin]; Broiled beef steaks; Simmered corned beef; Veal croquettes; Lamb croquettes [step-by-step method]; Broiled smoked or fresh tongue [basic recipe]; Boiled tongue dinner; "Boiled" or simmered chicken [nice for sliced, cold, or cut-up chicken]; Buttered green beans

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute heavy cream for light cream.

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