---------- Recipe via Meal-Master (tm) v8.02
  Categories: Penndutch, Sauces
       Yield: 1 servings
     1/2 c  Horseradish, grated
     1/4 c  Cream
       1 x  *or:
     1/4 c  Milk
       1 ts Flour
       1 ea Egg yolk
       1 tb Butter
     1/8 ts Pepper
       1 x  Paprika
   Put the grated horseradish into a small earthen
   cooking vessel; add the flour, salt, paprika and
   butter; pour in the cream and let cook until thick and
   smooth. Keep stirring constantly. Move to the back of
   the stove and add the egg yolk, stirring rapidly. Cook
   for 30 seconds and serve at once. This sauce may be
   eaten as a relish with hot roast or boiled beef.
   Source:  Pennsylvania Dutch Cook Book - Fine Old
   Recipes, Culinary Arts Press, 1936.