A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 629
Rosseberry Sauce
Sauce a la Rosseberry
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This sauce is made with one tablespoonful of English mustard diluted in a gill of good vinegar, adding a coffespoonful of powdered sugar and two tablespoonfuls of grated fresh horseradish, then adding some salt and chopped parsley.