3 Tbsp. Finely grated prepared horseradish
1 Cup Chicken (or beef) broth, or 1 Cup water with 1 Cube chicken (or beef) bouillon
2 Slices White bread (do not use wheat or any other)
1/8 Tsp. Salt
Black or white pepper to taste
1 Level Tbsp. Butter (not margarine)
Finely grate the horseradish. Place in a small saucepan with the chicken broth (or water and bouillon). Bring to a boil then immediately turn down heat to a slow simmer. Cook, uncovered, 5 minutes. While horseradish is cooking, trim the crust from the bread slices. Discard the crust. Cut or rip the bread into small pieces. Add to the horseradish, along with the seasoning and butter. Mix well. Taste-you may want to add more seasoning. Cover, and continue to cook for another 5 minutes, or until mixture is of a creamy consistency (it may be lumpy-that’s okay). Do not burn. Bread should have soaked-up all the liquid. If not, mix, recover and cook for one more minute. Remove from heat, and immediately put into a small serving bowl. Best served hot or warm. Can refrigerate up to 3 days, but stir well (and warm) before serving.