Horse-Radish or Albert Sauce

Name: Horse-Radish or Albert Sauce
Yield: 1 servings
Ingredients: five oz. of horse-radish; one-quarter pint of white consommé; one-half pint of butter sauce; as much cream; one-half oz. of bread-crumb; the yolks of two eggs; a pinch of salt; pepper; a teaspoonful of mustard; a tablespoonful of vinegar

From A guide to modern cookery, 1909

Serves 1

Serve this sauce with braised or roast beef.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 32. The excerpt below is the record exactly as published.

HORSE-RADISH OR ALBERT SAUCE Rasp five oz. of horse-radish and place them in a stewpan with one-quarter pint of white consommé. Boil gently for twenty minutes and add a good one-half pint of butter sauce, as much cream, and one-half oz. of bread-crumb; thicken by reducing on a brisk fire and rub through tammy. Then thicken with the yolks of two eggs, and complete the seasoning with a pinch of salt and pepper, and a teaspoonful of mustard dis- solved in a tablespoonful of vinegar

Cook this with the app: pantry check, scaling, and the assistant.