No. 424 — Horseradish Sauce with Sour Cream for Boiled Beef or Suckling Pig
English historical translation of Molokhovets recipe No. 424 from the 1901 Russian cookbook, retaining original methods and measures.
First variation: grate horseradish root, mix with one glass of very fresh sour cream, season lightly with salt and sugar.
Second variation: beat one glass of fresh sour cream with two egg yolks and mix with one loosely filled glass of grated horseradish. Heat while stirring vigorously until very hot, and season with ½ teaspoon of salt.
Third variation: boil one glass of broth with ½ spoonful of butter and immediately pour over one loosely filled glass of grated horseradish.
Fourth variation: prepare and strain white sauce No. 386. Add grated horseradish that has first been lightly fried in ½ spoonful of butter, bring once to the boil, then add about ⅓ glass of sour cream. Season to taste with boiled vinegar, salt and sugar.
Serve the sauce with boiled beef, tongue, corned beef or suckling pig.