Sauce Albert
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 129. The excerpt below is the record exactly as published.
Sauce Albert. — Prepare a Sauce Bearnaise (No. 225), but substitute for the tarragon a few leaves of green mint, and finish with one or two leaves of the same finely chopped
Cook this with the app: pantry check, scaling, and the assistant.