Chapter XI · Hors-d’Œuvres · No. 290
290—Horse-radish Butter
Grate two oz. of horse-radish and pound with four oz. of butter. Rub through a fine sieve.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 290, p. 140. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →