Yield: 6 servings
|1 quart||Beef stock|
|1 cup||Shredded beef|
|1||Pc horseradish root (freshly dug if possible)|
Grate horseradish directly into simmering beef stock. (stand back, the fumes will knock your socks off). Float a piece of french bread on top of each serving.
From the files of Joyce Monschein