Albert Sauce
A historical recipe from How to Cook Fish, by Myrtle Reed.
A historical recipe
How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From How to Cook Fish, by Myrtle Reed. Digitised by Project Gutenberg, eBook #18542 (https://www.gutenberg.org/ebooks/18542). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a tablespoonful of butter
- one cupful of freshly grated horseradish
- a cupful of white stock
- one cupful of Veloute Sauce
- a cupful of cream
- three eggs
Method
- Boil three chopped shallots with a tablespoonful of butter and one-fourth cupful of vinegar.
- Add one cupful of freshly grated horseradish, half a cupful of white stock and one cupful of Veloute Sauce.
- Boil until thick, rub through a sieve, reheat, add the yolks of three eggs beaten with a cupful of cream, two tablespoonfuls of butter in small bits, and a little minced parsley.