Categories: Condiments 
      Yield: 8 servings 
  
      1 c  Heavy cream 
      4 tb Horseradish 
      2 ts White vinegar 
    1/2 ts Black pepper 
  
  Whip well-chilled cream with chilled beaters in chilled bowl.  Fold in 
  remaining ingredients.  Lightly oil a sheet of wax paper and roll 
  horseradish mixture in the paper, making a cylinder about 1-1/2" in 
  diameter.  Freeze horseradish cream. 
  To serve, unwrap and slice cylinder 1/4" thick.  Use to garnish 
  tomato, salmon, trout, ham, or veal.  Keep frozen, removing slices as 
  needed.