46. ALBERT SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

three large sticks of horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
a pint of good broth ↝ Soup, broth [Soups, broth-based]
a little white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
French vinegar
a dessert-spoonful of mixed mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
some salt ↝ Salt, table, iodized [Spices and Herbs]
a tablespoonful of chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]
two yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (4)

Grate three large sticks of horse-radish, put them into a stewpan with a pint of good broth; let this simmer gently on a moderate fire for half an hour.
Add a little white sauce and half a pint of cream; reduce the whole over a brisk fire.
Pass the sauce through a tammy as you would a purée, and put it into a bain-marie.
Just before using the sauce, make it hot, and mix in a little French vinegar, a dessert-spoonful of mixed mustard, some salt, a tablespoonful of chopped and blanched parsley, and two yolks of eggs.

Original Text

46. ALBERT SAUCE.
GRATE three large sticks of horse-radish, put them into a stewpan
with a pint of good broth; let this simmer gently on a moderate fire
for half an hour, then add a little white sauce and half a pint of
cream; reduce the whole over a brisk fire, and pass the sauce
through a tammy as you would a purée, and put it into a bain-marie.
Just before using the sauce, make it hot, and mix in a little
French vinegar, a dessert-spoonful of mixed mustard, some salt, a
tablespoonful of chopped and blanched parsley, and two yolks of
eggs.
This sauce is well adapted to be eaten with braized fillet of beef,
garnished with potatoes cut into the shape of olives, and fried in
butter.

Notes

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