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Horse-Radish Sauce

Take two tablespoonfuls of soft white bread crumbs and the same amount of grated horseradish, cover with cream and let soak for two hours. Rub through a sieve, add two tablespoonfuls of sugar, pepper and salt to taste. When served it should be of the consistency of thick cream: stiff enough not to run; as this sauce will keep for several days in a cool place, you can multiply the quantities and serve at other times.