[Sca-cooks] Horseradish sauce

[Phil Troy / G. Tacitus Adamantius]

Also sprach Robin Carroll-Mann:
>I'm doing a little project on horseradish, so I perused the 
>Florilegium file.  I saw one recipe for a horseradish sauce with 
>almonds and wine, posted by Urtatim (the Cook Formerly Known as 
>Anahita).  It was supposedly from the Buch von Guter Speise, but I 
>have searched the print translation by Melitta Adams, and the online 
>translation by Alia Atlas, and I cannot find the recipe.
>
>Urtatim?  Anyone?

Caterina's website has the recipe here:

http://cs-people.bu.edu/akatlas/Feasts/feast2_3_96_doc.html

Urtatim may have typed in the wrong source; according to Caterina, 
it's from Das Kochbuch Meister Eberhards (followed by Caterina's 
adaptation):

#2 A good sauce to make in the Fast

     Item. Take horseradish and pound it in a mortar and take almond 
kernels or nuts and pound them also and pour a wine there in. 
Horseradish brings the stone very much, when one eats it in the food.

     Ingredients:
         8 tsp sour white wine
         2 Tbsp ground horseradish root
         4 tsp ground almonds
     Directions:
         Grind and mix all ingredients together to form sauce.


HTH,

Adamantius


-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
	-- Susan Sheybani, assistant to Bush campaign spokesman Terry 
Holt, 07/29/04