Swedish Apple Sauce

Cut five or six apples into four quarters, peel and cook them in a little white wine, reduce all of their moisture, then press them through a sieve. Place this puree in a bowl and mix in with it about an equal quantity of finely chopped horseradish, thicken this preparation with a few spoonfuls of mayonnaise (No. 606). This sauce is excellent for roast geese or roast pork, as well as for cold meats.