vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Horseradish Sauce with Bouillon
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 245. The excerpt below is the record exactly as published.
Horseradish sauce with bouillon. Put two fresh-grated horseradish roots in saute pan with four ounces of butter. Cover and put in oven for five minutes. Add two grated rolls and return to oven for two minutes more. Then add bouillon enough to form the sauce. The bread will swell and give the neces- sary body. Add a pinch of sugar, salt and pepper
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