By Auguste Escoffier
Mix together in a basin, 250 g (9 oz) each of grated horseradish and skinned and chopped walnuts, 15 g (½ oz) sugar, 3 dl (½ pt or 1¼ U.S. cups) double cream and a pinch of salt
This sauce is specially served as an accompaniment with cold char.
© 1903 All rights reserved. Published by Taylor and Francis.