164 Albert Sauce

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Moisten 150 g (5 oz) grated horseradish with 2 dl (7 fl oz or U.S. cup) white Bouillon and allow to simmer gently for 20 minutes.

Add 3 dl (½ pt or U.S. cups) butter Sauce, dl (9 fl oz or 1⅛ U.S. cups) cream and 40 g ( oz) breadcrumbs and thicken the sauce by reducing it quickly on a hot stove. Pass through a fine sieve and thicken with 2 egg yolks; season with a pinch of salt and pepper and finish with 1 tsp of diluted mustard and 1 tbs of ordinary vinegar.

This sauce is suitable for joints of braised beef, especially the fillet.