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ALBERT SAUCE

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ALBERT SAUCE



A sauce used in English cooking, dedicated to Prince Albert of Saxe-Coburg-Gotha, husband and consort of Queen Victoria. It is made from a white CONSOMM seasoned with grated HORSERADISH, thickened with BREADCRUMBS and enriched with FRESH CREAM and EGG YOLKS, MUSTARD, thinned with VINEGAR or LEMON juice is added to give a final piquant touch. This sauce accompanies joints of BRAISED BEEF.

The name Albert is also given to a method of serving SOLE, dedicated to Albert Blazer, maitre dhtel at Maxims between the World Wars.


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