Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 22

Small young beetroots.

1 oz. flour.

1 oz. fat.

1/2 pint milk, or vegetable stock and milk mixed.

Salt.

1 tablespoon horseradish cream or 1 dessertspoon grated horseradish.

1 tablespoon vinegar.

Boil or bake the beetroots in the usual way. Drain, peel, and place them in a hot dish, quartered if large. Prepare a coating sauce with the flour, fat and milk (see p. 115), season with salt, and add the horseradish and vinegar.

Pour over the beetroot and serve very hot.